I was wondering how Thin Slice Beef rolls for hot-pot prepared for in hot-pot restaurants. Are they sliced and manually rolled, or is there a machine that is used to do the lot? Cheers. Picture for reference: https://chowtimes.files.wordpress.com/2011/01/hot-pot-at-chez-suanne-7.jpg


When I worked at a Japanese restaurant in Seattle years ago they would freeze the beef and then use a meat slicer to cut it really thin, then roll it up. It's possible there is a newer device i'm unaware of that does it automatically but it is a fairly simple process.

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  • They would partially freeze it, right? As in not solidly frozen? – Jolenealaska Jan 27 '16 at 6:44

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