How to cut meat for beef carpaccio

To achieve a successful beef carpaccio that is both delicate and melts in the mouth, the slicing must produce translucent slices that soften upon contact with the seasoning, while preserving the natural tenderness of the raw meat.

Song selection

Choose premium beef that is very fresh and lean, such as filet mignon, rump steak, or ribeye, as these prime cuts offer a silky texture without tough fibers or excessive fat, ideal for a modern take on Italian raw beef. Buy it from a trusted butcher; it should be aged for 7 to 10 days, a vibrant red color, and firm to the touch. Avoid marbled cuts, which are better suited to slow cooking.

Preparation before cutting

Place the meat in the freezer for 1 to 2 hours to firm it up slightly without freezing it, making it easier to slice cleanly and ultra-thinly without tearing the delicate fibers. Roll it tightly in plastic wrap to form a uniform cylinder, rinse it briefly in cold water beforehand, and pat it dry thoroughly to remove any excess moisture. Remove it from the freezer just before slicing so it remains cold but pliable.

How to cut

Use an extremely sharp fillet or chef 's knife (thin blade, 20-25 cm) on a stable, cool cutting board: slice into pieces no more than 1-2 mm thick, perpendicular to the muscle fibers, keeping the blade almost horizontal for long, smooth strokes. If the slices are too thick, gently flatten them with the knife blade or between two sheets of plastic wrap to achieve an almost translucent texture. An electric slicer is ideal for perfectly uniform, ultra-thin slices.

Seasoning and plating

Arrange the slices in a rosette pattern on chilled plates, slightly overlapping them, then immediately season with salt, cracked pepper, truffle or lemon-infused olive oil, shaved Parmesan, and arugula to soften the surface through osmosis. Let rest for 5-10 minutes in the refrigerator so the flavors infuse the meat without cooking it. Serve with toasted bread or lamb's lettuce to contrast the textures.

Additional tips

Work in a cool environment (around 4°C) to limit oxidation and preserve the pink color; enjoy within an hour for optimal freshness and maximum food safety. If the meat is resistant, smooth the knife between each cut. This manual technique, inspired by Venetian origins, guarantees a refined and melt-in-your-mouth carpaccio, just like the pros.