Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g

Regular price: £14.00
Regular price: ~~£14.00~~
Sale price: £14.00

Tax included.

2 Serve

2mm Thickness

Great Taste Award

Yorkshire Origin

Olive-Fed Feed

Frozen Delivered

Description

British Wagyu Shabu-Shabu and Sukiyaki are two delightful culinary experiences that showcase the exquisite taste of British-raised Wagyu beef. Shabu-Shabu and Sukiyaki are traditional Japanese hot pot dishes, but the use of British Wagyu adds a unique twist, combining the best of both culinary worlds. In both dishes, the Wagyu beef, renowned for its rich marbling and tender texture, is thinly sliced and cooked quickly in a simmering broth.
The difference lies in the cooking style and the accompanying ingredients. Shabu-Shabu involves a lighter broth, with the beef swished back and forth (which gives the dish its name) until cooked, then dipped in a variety of sauces. Sukiyaki, on the other hand, is cooked in a sweeter, soy sauce-based broth with vegetables and tofu, creating a heartier, more robust flavour. Both dishes highlight the exceptional quality of British Wagyu, providing a delightful gastronomic adventure for beef connoisseurs and food enthusiasts alike. Our range of sauces from The Wasabi Company will enhance your experience.

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
1.5mm-2mm thick slices
200g
Great Taste Award 2025
Frozen

Cooking Instructions

Wagyu Shabu-Shabu / Sukiyaki - Hot Pot

±200g, sliced 1.5–2mm. Serves 2 in a hot pot. Defrost 2–3 hours.

1. Defrost
Move the pack from freezer to fridge. Allow 2 to 3 hours. Slices this thin thaw quickly. Cook within 24 hours. Do not refreeze.

2. Separate the slices while cold
Open the pack as soon as the slices give. They should still be very cold and firm. Peel them apart one by one at this point. Fully soft slices tear.

3. Lay them out
A single overlapping layer on a cold plate. Do not pile them. Back into the fridge until the moment you eat.

4. Do not season
No salt, no marinade, no oil. The broth and the dipping sauces do all the work.

Method A - Shabu-Shabu (light kombu broth, ponzu or sesame to dip)

5. Bring the broth to a bare simmer. It should tremble, not boil. A rolling boil toughens the slices and clouds the broth.

6. Hold one slice with chopsticks. Swish it through the broth for 5 to 10 seconds. Watch the colour turn from red to pink. That is done.

7. Lift it straight into the sauce and eat it immediately.

8. One or two slices at a time. Never drop the plate in. Skim the surface between rounds to keep the broth clear.

Method B - Sukiyaki (sweet soy warishita, raw egg to dip)

5. Heat a shallow cast iron pan over a medium heat. Add a small piece of beef fat and let it melt.

6. Lay one or two slices flat in the pan. 10 to 15 seconds a side. They should just colour.

7. Pour in your warishita, soy, mirin, sake and sugar. Let it bubble around the meat for a few seconds.

8. Lift the slices out and dip in beaten raw egg, using fresh Lion-marked eggs. Add vegetables and tofu to the pan between rounds, and keep cooking the beef in small batches as you eat.

Cook as you eat, not before. These slices carry on cooking on the plate. A slice left in the broth for a minute is a different product entirely.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 2 to 3 hours. Slices this thin thaw quickly. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 24 hours.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.

5 stars: 3 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

They're in high quality level

They're in high quality level.

Thank you for your positive feedback. We are glad to hear that you found the product to be of high quality. We strive to provide our customers with the best products available.

Lovely Unique Flavour.

First time I've tried this sort of cut.

Tender, rich & ideal for spring time alfresco dining.

Good recipe advice as well - as I'm starting to explore Asian BBQ etc this summer.

Thank you Angus for your review. These thinly sliced wagyu beef meats are versatile and delicious. Very happy to know you liked them. We have many more for you to try.

Wagyu Beef Shabu-Shabu / Sukiyaki

Thin cut, and nice marble pattern. Perfect for shabu-shabu!

Thank you very much Vivian for your kind 5 star review. Very happy to know you enjoyed the marbling.
We hope to serve you again soon.