Shabu Shabu A4 Kagoshima Japanese Wagyu


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Tender, thinly sliced Kagoshima Wagyu steak or Shabu Shabu as it’s referred to. This cut would be traditionally cooked in boiling water or stock and eaten with a group of people as part of a social event. The gentle cooking with liquid allows the meat to be quickly cooked without over cooking such this slices.


This wonderful rare beef is from Japanese Black Cattle, Wagyu of exceptional quality, raised on the tropical Kyushu Island in the Kagoshima prefecture, Southern Japan. The World class Kagoshima Wagyu beef we are cutting here is currently known for being the Winner of the “Wagyu Olympics”, the Best Beef in Japan. The plethora of soft, buttery, intricate marbling throughout each cut is quite simply extraordinary and nothing short of mesmerising. The fat of this Wagyu is nothing like any other with its low temperature melting point that makes for the most sensational of dining experiences. As with most steaks we recommend cooking rare but be careful, this meat cooks very quickly.