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Percent Shabu

Taoyuan Percent Shabu Shabu Hot Pot Restaurant
Location: Taiwan 

  • The first really Wet aged beef Shabu Shabu Hot Pot Restaurant in Taoyuan, Taiwan
  • Wet aged beef slice for Shabu Shabu Hot Pot
    • The meats used in the meal are Wet aged by King Son Convertible IFP Aging Chiller.
    • Percent Shabu specifically emphasized that Wet aged beef by King Son Convertible IFP Aging Chiller for 21 days and pork for 14 days, the aged meat is palatable with sweetness and tenderness, and has a light cheese and nutty notes, is quite different from the meats used in ordinary hot pot.
    • When beef’s aged process time can't catch up with sales demands, the owner would rather choose not to sell, wait until aged beef ready that ensures that every customer tastes perfect aged beef.

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  • Wet aged pork slice for Shabu Shabu Hot Pot
    • Besides Wet aged beef, Wet aged pork slice is also available for Shabu Shabu Hot Pot.
    • To aged pork is more difficult than to age beef, since initial freezing temperature for pork is -1°C/30.20°F, higher than beef -1.7°C/28.94°F to -2.2°C/28.04°F.

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  • The unique aroma of Wet aged meats
    • You can smell the unique aroma of Wet aged meats, which has a light cheese and nutty notes.  
    • The meats are Wet aged by King Son Convertible IFP Aging Chiller that release a very pleasant milk cheese and nutty aroma.
    • When you taste, it is invincible delicious, there is no need to add extra sauce at all, and it is more refreshing and not greasy.

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  • Wet aged 21-day American boneless short rib beef for Shabu Shabu Hot Pot
    • Wet aged 21-day American boneless short rib beef is listed in the top of foodie’s recommendation list, the major reason is because it is the most recognized meat with the highest aged flavors, it is easily to distinguish the taste differences of the meats, which is either aged process done by King Son Convertible IFP Aging Chiller or by the conventional refrigerator.

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  • Wet aged 21-days American ribeye beef slices for Shabu Shabu Hot Pot
    • Since the rib-eye steak beef is aged for 21 days, in which moisture contends is evaporated and lipuid is reduce, theefore, the meat will not be greasy at all, and the muscle connection tissue structure of rib eye beef will break down, disintegrate after aged, the aged beef becomes sweet and tender, therefore, the whole beef slice can be chewed in the mouthful, full of sweet gravy.

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  • Wet aged 21-days American Flat iron beef slices for Shabu Shabu Hot Pot
    • Flat iron steak (top blade steak, top chuck steak)

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  • Wet aged 14 days Spanish Joselito Cerdo ibérico Pork shoulder butt for Shabu Shabu Hot Pot
    • In addition to Wet aged beef slices for hot pot cuisine, don't miss Wet aged pork slices.
    • After many time tests, the owner found out the pork should be Wet aged for 14 days, that is pork's best dry aging days used in Shabu Shabu hot pot cuisine. 
    • Many people think that the aged days for pork or beef are fixed. In fact, it depends what cuisines will be, for example, the beef’s dry aging temperature, humidity and days for steaks is different from for hot pot.
    • To aged pork is more difficult than to age beef, since initial freezing temperature for pork is -1°C/30.20°F, higher than beef -1.7°C/28.94°F to -2.2°C/28.04°F.

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