Raw beef is a dish served around the world, including Europe, Asia, South America, North America and the Middle East. Whether the beef is minced, thinly sliced, marinated, smoked or spiced, the prime raw material lends itself to a variety of techniques and flavours.
What makes the extra difference is using high-quality fresh tender beef that delivers on delicate flavours. From Fassone beef from Piedmont, Italy, delicious served 'crudo' or raw with shavings of the region's white truffle, to the Japanese delicacy of marbled wagyu beef in Japan, selecting the best beef available makes the dish.
It is possible to prepare raw beef safely in your own kitchen, but there are three things to remember. One, always source your beef carefully in order to minimise the risk that it might be harbouring harmful bacteria. Two, wash your hands in hot soapy water and dry thoroughly after touching raw meat to avoid transferring bacteria to your kitchen surfaces, plates and utensils. Three, make sure raw meat is kept separate from other foods to avoid transfer; this is particularly important with cooked meat.
The folk at Food Republic have put a handy guide together to 12 countries showing just how differently raw beef is enjoyed depending on its cultural context, from the classic Steak Tartare (France) and Italian beef carpaccio to Ethiopian kitfo and Lebanese kibbeh nayyeh. Take a look and see which are new on you.
To get you started here are three raw beef recipes from chefs to whet your appetite – enjoy.
Beef Sashimi and Foie Gras
An easy and tasty beef sashimi recipe with foie gras shared by Matias Perdomo from Milan.
