Saveur

Photo: Christopher Hirsheimer

The secret to slicing carpaccio is a very cold—nearly frozen—piece of meat trimmed of all fat and gristle, and a long, sharp slicing knife. Cut at an angle across the grain, shaving off thin pieces until you've got a wide, even surface. The goal: sheets about 1⁄8" thick.

This article was first published in Saveur in Issue #38