Shabu-Shabu is one of those things we adore, the swish of beef in a steaming hot broth, it takes seconds to cook and you have two choices of ponzu or a seasame and onion sauce as a second choice.
Usually there are three choices: standard, A5 and Matsuzaka beef. In many ways the choice is personal and most consider the standard beef as good enough. I too believe that’s true however the idea of Matsuzaka gyu’s marbling is much more appealing once you accept the fatty content.
Don’t forget there are numerous claims that the fat structure of japanese gyu is not nearly as deadly as the fat’s in Japanese gyu: https://mesubim.com/2017/09/01/wagyu-steak-tokyo/
Categories: Meaty Days
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