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Cuts

Carpaccio Cut

Carpaccio cut

A carpaccio cut is a way of slicing ingredients eaten raw, such as beef tenderloin or fresh fish, into paper-thin, nearly transparent slices. Partially freezing the meat usually makes it easier to slice thinly. This brief freeze only helps with slicing and does not kill parasites in fish; raw meat and fish are not suitable for pregnant women, young children, older adults, and people with weakened immune systems. It is the basic preparation technique for the classic Italian appetizer carpaccio.

Where It’s Used

“Slice the partially frozen beef tenderloin paper-thin with a sharp knife.”

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C
Benzer

Crudo Cut

A crudo cut is the slicing of fresh fish into thin, even slices to be eaten raw. Its name comes from the Italian word for “raw,” and it is generally served simply with olive oil and lemon. It is a presentation style similar to sashimi and carpaccio, but specific to Italian cuisine. Fish to be eaten raw should be previously frozen; pregnant women, young children, older adults, and people with weakened immune systems should not eat raw fish.
T
Karsilastirma

Tartare Cut

Tartare cut is the hand-mincing of raw beef into small pieces using only a knife, without a meat grinder. This method is preferred for classic steak tartare because it better preserves the meat's texture and moisture. The pieces are generally close in size to a brunoise.
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