The Wagyu Carpaccio Secret Chefs Don’t Want You to Know

Carpaccio has graced fine dining menus since it was invented in Venice in the 1950s. Thin slices of beef, simply dressed with olive oil and lemon, have a way of being both elegant and approachable. But here’s the secret many chefs don’t tell you: the cut of beef and the way it’s sliced make all the difference.

With Wagyu, especially A5-grade, you already have the advantage of superior marbling. But achieving that perfect paper-thin texture — the kind that melts in your mouth — requires a professional trick.

1. The Chef’s Secret: Freeze Before You Slice

Most home cooks struggle to slice beef thin enough for carpaccio. The secret? Place your Wagyu in the freezer for 30–40 minutes before slicing. This firms up the meat just enough to glide your knife through effortlessly, without damaging the texture. Then, gently pound the slices between parchment paper to achieve the translucent, restaurant-quality finish.

2. Recipe: Wagyu Carpaccio

2.1 Ingredients (Serves 2–4)

• 6 oz A5 Wagyu tenderloin or striploin

• 2 tbsp extra virgin olive oil

• Juice of ½ lemon

• Sea salt & cracked black pepper

• Parmesan, shaved into thin ribbons

• Arugula or microgreens

• Optional: capers, thinly sliced shallots, or truffle shavings

2.2 Instructions

1. Prepare the Wagyu: Chill beef in the freezer for 30–40 minutes.

2. Slice Thin: Use a sharp chef’s knife to cut wafer-thin slices. Lay them between parchment paper and gently pound flat.

3. Plate Like a Pro: Arrange slices slightly overlapping on a chilled plate.

4. Dress the Carpaccio: Drizzle olive oil, squeeze lemon, and season lightly.

5. Finish: Add Parmesan, arugula, and garnishes of choice.

2.3 Pairing & Serving

Serve as a first course with a crisp white wine or sparkling Champagne. Add toasted crostini for texture.Carpaccio is all about precision and restraint. The chef’s secret — freezing before slicing — ensures you achieve the delicate, melt-in-your-mouth texture that defines this dish. Once you know it, you’ll never serve carpaccio any other way.

>>> Discover more high quallity items at Kai Wagyu now!