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Rib Eye Hotpot Slices 吊龙火锅片

Rib Eye Hotpot Slices 吊龙火锅片

BEEF | HOTPOT

Richly marbled and beautifully balanced, these rib eye slices are cut from premium UK local beef. The rib eye is known for its signature line of fat running through the centre, creating the perfect blend of lean meat and creamy marbling. When cooked, the fat slowly melts into the meat, releasing a buttery aroma and juicy tenderness that never feels heavy.

Each slice is cut thin for quick cooking, tender yet flavourful, ideal for hotpot or light stir fries. The even marbling ensures that every bite is rich but not greasy, making it one of the most loved choices for hotpot lovers.

  • 150g
  • Perfect for hotpots
  • UK local sourced beef
£7.90
£7.90
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About Rib Eye Hotpot Slices 吊龙火锅片

About the Cut

Rib eye comes from the upper rib section of the cow, a prized area known for its fine marbling and natural tenderness. The central line of fat running through the cut creates a perfect balance between lean meat and delicate richness. When sliced thin, it offers the ideal texture for hotpot, gently releasing its flavour into the broth while keeping a soft and juicy bite.

This cut is loved for its versatility and depth of taste, making it a classic choice for premium hotpot selections across Chinese, Japanese and Korean styles.

Flavour and Texture

Rib eye is rich in flavour yet smooth in texture. The marbling melts during cooking, giving each slice a buttery aroma and tender juiciness that never feels heavy. The meat remains full of natural beef sweetness, pairing beautifully with spicy, savoury or tangy broths.

These slices cook within seconds, making them perfect not only for hotpot but also for quick stir fries or comforting soup dishes at home.

Western Use

In Western cuisine, premium cuts of meat are often enjoyed grilled, roasted, or slow cooked to highlight their natural flavour and tenderness. For a quicker option, thin slicing allows the same rich taste to be enjoyed within minutes, perfect for everyday meals.

East Asian Preparation

East Asian cooking celebrates thinly sliced meat for its tenderness and versatility.

Whether for Japanese shabu shabu, Korean style beef or pork hotpot, or Chinese style broth, thin slices cook instantly and absorb the flavours of the soup base.

They pair beautifully with dipping sauces like sesame, soy, or chili oil, and can also be used in quick stir fries, noodle soups, or rice bowls.

Some classic examples include tomato beef soup, golden broth beef, Japanese gyudon, Korean bulgogi rice, and spicy noodle dishes topped with tender meat slices.

Recipe Inspirations

Here are some simple ways to enjoy Celeplate hotpot slices at home:

Hotpot classic: Dip slices into boiling broth for just a few seconds until they turn tender and juicy.

Stir fry: Sauté with vegetables like broccoli, garlic sprouts, or onions for a quick balanced meal.

Soup or noodles: Add slices at the end of cooking to enrich your broth and keep the texture soft.

Rice bowls: Simmer with soy sauce, mirin, and onions for a comforting Japanese style donburi.

How Much Meat Do You Need for a Perfect Meaty Hotpot?

General guide: 200 to 300 grams of meat per person

By appetite

Light eater: 200 to 250 grams

Big eater: 250 to 300 grams

By group size

1 person: 1 to 2 trays (150 to 300g)

2 people: 4 trays, 600g, perfect for a couple’s hotpot

3 people: 4 trays, 600g, works well with extra vegetables or sides

4 people: 8 trays, 1.2kg, great for small group gatherings

5 to 6 people: 8 trays plus additional dishes, ideal for larger parties

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Meat Cut / Seafood Type: Ribs

Food Product From: Frozen

Weight: 150 g ± 10%

Allergen Information: For allergens, see ingredients in bold.

Ingredients: Beef Rib Eye

Product Storage Guidelines: Frozen Procuts: Keep frozen at -18°C or lower. Suitable for home freezing. Once defrosted, please store the product at the bottom of the refrigerator and consume within 48 hours. Keep the product covered and do not exceed the 'Use By' date indicated on the packaging. Do not refreeze.

Product Origin: Spain. Slaughtered in: ES 10.00889/MU CE. Cut in: ES 10.00889/MU CE | GB 2861

Cooking Method: Hotpot

Cusine: Korean, Japanese, and Chinese