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.
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 Naye. 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!
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