There are so many different hotpot styles around Asia. Japanese shabu-shabu or sukiyaki, Korean Jeongol, Chinese Mala, Thai suki, Vietnamese lẩu or cù lao etc.
Beef is so popular in hotpots that we can find it in all these hotpots. Usually beef for hotpot is sliced to 2-3mm (1/8 inch) thick.
"Prime" beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
"Choice" beef is high quality, but has less marbling than "Prime". "Select" beef is very uniform in quality and normally leaner than the higher grades.