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Cuts

Tartare Cut

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.

Where It’s Used

“Finely mince the beef tenderloin by hand into small pieces using two knives.”

Glossary

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C
Karsilastirma

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.
F
Benzer

Fine Brunoise

Fine brunoise is a cutting technique applied to obtain cubes smaller than the standard brunoise cut, about 1-2 millimeters on each side. It is formed by cutting fine julienne strips crosswise and is generally used to garnish clear soups such as consommé. It requires more knife precision than standard brunoise.
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