{"product_id":"wagyu-shabu-shabu-mb9-500g-pack","title":"Premium Wagyu MB9+ Shabu Shabu Chuck Eye Roll (300g Pack)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003ePremium Wagyu Shabu Shabu MB9+\u003c\/b\u003e\u003c\/h2\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eThe \"Butcher’s Secret\" Ribeye Alternative\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6\"\u003eThe Chuck Eye Roll is the direct continuation of the \u003cb data-index-in-node=\"53\" data-path-to-node=\"6\"\u003eScotch Fillet (Ribeye)\u003c\/b\u003e as it transitions into the shoulder. While standard beef chuck is usually reserved for slow cooking, an \u003cb data-index-in-node=\"180\" data-path-to-node=\"6\"\u003eMB9+ Wagyu Chuck Eye\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003eWhy It Outclasses the Standard \"Bolar Blade\"\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eMost shops offer \u003cb data-index-in-node=\"17\" data-path-to-node=\"8\"\u003eWagyu Bolar Blade\u003c\/b\u003e for hot pot because it is cheaper and easy to slice. However, there is a significant difference in quality and experience:\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,0,0\"\u003eThe Texture:\u003c\/b\u003e 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 \u003cb data-index-in-node=\"168\" data-path-to-node=\"9,0,0\"\u003eChuck Eye Roll\u003c\/b\u003e is the \"hidden gem\" nestled right next to the prime rib, offering a luxurious, silk-like mouthfeel.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003eThe Marbling:\u003c\/b\u003e Even at high grades, Bolar Blade marbling is often linear and coarse. The Chuck Eye features \u003cb data-index-in-node=\"107\" data-path-to-node=\"9,1,0\"\u003eintricate, lace-like intramuscular fat\u003c\/b\u003e that dissolves instantly upon contact with heat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,2,0\"\u003eThe Value:\u003c\/b\u003e While more expensive than the Bolar Blade, the Chuck Eye provides a true \u003cb data-index-in-node=\"84\" data-path-to-node=\"9,2,0\"\u003e\"melt-in-your-mouth\"\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Swish-Swish\" Technique\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_8653f636ec41bd67-32\" data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-33\"\u003eThe name \u003c\/span\u003e\u003ci data-index-in-node=\"9\" data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-33\"\u003eShabu Shabu\u003c\/span\u003e\u003c\/i\u003e\u003cspan class=\"citation-33 citation-end-33\"\u003e is an onomatopoeia for the sound the meat makes as it is swirled in the broth.\u003csup data-turn-source-index=\"1\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e Because this is MB9+, overcooking is the only way to ruin it.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Broth:\u003c\/b\u003e Use a light Dashi or a simple vegetable stock. Bring it to a simmer, but \u003cb data-index-in-node=\"84\" data-path-to-node=\"5,0,0\"\u003enever a rolling boil\u003c\/b\u003e, which can tear the delicate slices.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Timing:\u003c\/b\u003e Hold a single slice with chopsticks and \"swish\" it through the broth for only \u003cb data-index-in-node=\"90\" data-path-to-node=\"5,1,0\"\u003e5–10 seconds\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe Goal:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8\"\u003eBonus Butcher's Tip: The \"Flash-Sear\" Alternative\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003eIf you aren't in the mood for hot pot, this thin-sliced Wagyu makes the most luxurious \"Quick Steak\" in the world.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,0,0\"\u003eThe Technique:\u003c\/b\u003e Get a cast-iron pan or flat-plate BBQ \u003cb data-index-in-node=\"53\" data-path-to-node=\"10,0,0\"\u003eextremely hot\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,1,0\"\u003eThe Cook:\u003c\/b\u003e Lay the slices down flat. They will cook in \u003cb data-index-in-node=\"54\" data-path-to-node=\"10,1,0\"\u003e15–20 seconds\u003c\/b\u003e total.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,2,0\"\u003eThe Serving:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"20\"\u003eBeyond the Hot Pot\u003c\/h3\u003e\n\u003cp data-path-to-node=\"21,0,0\"\u003e\u003cb data-path-to-node=\"21,0,0\" data-index-in-node=\"0\"\u003eGyudon (Beef Bowls):\u003c\/b\u003e Simmer briefly with onions in a sweet soy\/mirin broth over rice.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21,1,0\"\u003e\u003cb data-path-to-node=\"21,1,0\" data-index-in-node=\"0\"\u003eWagyu Beef Rolls:\u003c\/b\u003e Wrap around Enoki mushrooms or asparagus and flash-sear for 30 seconds.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21,2,0\"\u003e\u003cb data-path-to-node=\"21,2,0\" data-index-in-node=\"0\"\u003eYakiniku:\u003c\/b\u003e Quick-sear on a flat-plate BBQ for an instant, buttery steak bite.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":43442297307214,"sku":null,"price":29.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/IMG-2106.png?v=1771307507","url":"https:\/\/brooklynfinemeats.com.au\/products\/wagyu-shabu-shabu-mb9-500g-pack","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}