Australian Grassfed Striploin Shabu Shabu is thinly sliced for quick cooking and a delicate texture. Grassfed beef delivers a clean flavour and firm bite, perfect for hot pot, sukiyaki and shabu shabu dishes. It cooks in seconds while staying tender and full of flavour. Pack of 160g.
Why Choose Grassfed Striploin Shabu Shabu?
Striploin is a prized steak cut with a fine grain and a strip of natural fat along the edge. Sliced paper-thin, it gives you that steak-quality flavour in every mouthful of your hot pot. Grassfed beef comes from cattle raised on open Australian pasture, which gives a leaner profile and a more pronounced, savoury beef taste. Learn more about how Australian cattle are raised at Australian Beef.
How to Cook Grassfed Striploin Shabu Shabu
Bring a light kombu or chicken broth to a gentle simmer. Using chopsticks, swish each slice through the broth for 10–20 seconds until it just changes colour, then dip it in ponzu or sesame sauce. Do not overcook, as thin slices toughen quickly. Add napa cabbage, tofu, mushrooms, spring onion and udon to the pot, and finish with the rich broth as a soup at the end of the meal.
The slices also work well in a quick beef bowl (gyudon) or rolled around asparagus or enoki and seared in a hot pan.
Not sure which cut to choose? Lean, quick-cooking cuts such as striploin and stir-fry strips suit busy weeknights, while bones, oxtail and cheek reward a slow weekend braise. Grassfed beef has a slightly firmer texture and a deeper flavour than grain-fed beef, so season simply and let the meat speak for itself.
Storage
Keep frozen until needed. Thaw in the fridge for a few hours before cooking so the slices separate easily, and do not refreeze. Browse our full beef selection for steaks, mince and slow-cooking cuts.
