Premium Wagyu MB9+ Shabu Shabu Chuck Eye Roll (300g Pack)

Premium Wagyu Shabu Shabu MB9+

The "Butcher’s Secret" Ribeye Alternative

The Chuck Eye Roll is the direct continuation of the Scotch Fillet (Ribeye) as it transitions into the shoulder. While standard beef chuck is usually reserved for slow cooking, an MB9+ Wagyu Chuck Eye is an entirely different beast. At this elite marbling grade, it possesses the same rich, "ribby" flavor and melting texture as a Scotch Fillet but with a more complex, umami-forward profile.

Why It Outclasses the Standard "Bolar Blade"

Most shops offer Wagyu Bolar Blade for hot pot because it is cheaper and easy to slice. However, there is a significant difference in quality and experience:

The Texture: The Bolar Blade comes from the active "cold" part of the shoulder; it is leaner and contains more connective tissue, which can feel "snappy" or chewy even if cooked perfectly. The Chuck Eye Roll is the "hidden gem" nestled right next to the prime rib, offering a luxurious, silk-like mouthfeel.

The Marbling: Even at high grades, Bolar Blade marbling is often linear and coarse. The Chuck Eye features intricate, lace-like intramuscular fat that dissolves instantly upon contact with heat.

The Value: While more expensive than the Bolar Blade, the Chuck Eye provides a true "melt-in-your-mouth" experience that the leaner blade simply cannot replicate. You aren't just buying beef; you’re buying the tenderness of a Ribeye at a more accessible price point.

The Butcher’s Tip: The "Swish-Swish" Technique

The name Shabu Shabu is an onomatopoeia for the sound the meat makes as it is swirled in the broth. Because this is MB9+, overcooking is the only way to ruin it.

The Broth: Use a light Dashi or a simple vegetable stock. Bring it to a simmer, but never a rolling boil, which can tear the delicate slices.

The Timing: Hold a single slice with chopsticks and "swish" it through the broth for only 5–10 seconds.

The Goal: You are looking for the pink to just barely turn to a pale, creamy tan. At this point, the fat has reached its melting point, but the meat remains ultra-tender.

The most important step: Cook the meat slice-by-slice as you eat. If you dump the whole 500g pack into the pot at once, you’ll end up with a clump of overcooked beef and a very oily broth.

Bonus Butcher's Tip: The "Flash-Sear" Alternative

If you aren't in the mood for hot pot, this thin-sliced Wagyu makes the most luxurious "Quick Steak" in the world.

The Technique: Get a cast-iron pan or flat-plate BBQ extremely hot.

The Cook: Lay the slices down flat. They will cook in 15–20 seconds total.

The Serving: Drape these over a bowl of steamed rice with a drizzle of tare or soy. It’s a 5-star meal that takes less than a minute to cook.

Beyond the Hot Pot

Gyudon (Beef Bowls): Simmer briefly with onions in a sweet soy/mirin broth over rice.

Wagyu Beef Rolls: Wrap around Enoki mushrooms or asparagus and flash-sear for 30 seconds.

Yakiniku: Quick-sear on a flat-plate BBQ for an instant, buttery steak bite.