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shabu shabu meat advice (for home)

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shabu shabu meat advice (for home)

flying penguin | Aug 30, 2005 01:43 PM

I was wondering if anyone on this board has any suggestions on where the best place to buy decent quality meat for doing shabu shabu at home. I'm mainly looking for places on the penninsula between San Mateo and Sunnyvale. Do local markets/butchers have the ability to slice meat thin enough? What's the optimal thickness? What is the best type of meat to use (ribeye, sirloin)?

Thanks in advance!

--D

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