I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
Nearly any cut of meat will work, just adjust cooking time in stock (seconds to minutes)
The common cuts of beef are sirloin, topside, shank. Any meat with a decent fat content will do. Cut as thin as you dare. Chicken needs to be about 5 mm thick to hold together. Fish slices depend on fish variety
For beef, about one hour per 500 g (pound) in a domestic freezer is all you need to be able to slice it thinly