Raw Preparation Method

Carpaccio

Invented in 1950 by Giuseppe Cipriani at Harry's Bar in Venice. Paper-thin sliced raw meat, fish or vegetables, finished with olive oil, lemon and Parmesan. Simple in concept, strict in HACCP requirements.

1950 year of invention, Harry's Bar Venice (Cipriani, 1991)

1-2 mm standard slicing thickness (CIA Professional Chef, 2011)

-20°C 24h freezing requirement for fish served raw (EU 853/2004)

40-60 g standard portion size per person

Requirements

Ultra-sharp slicing or fillet knife (or meat slicer) Freezer at min. -18°C (fish: -20°C for EU compliance) Fresh certified meat or fish (supplier documentation) Kitchen thermometer Fresh lemon juice + quality olive oil

In brief

[DEFINITION] Carpaccio

Carpaccio is an Italian preparation method in which raw meat, fish or vegetables are sliced paper-thin (1-2 mm) and served raw, typically finished with olive oil, lemon juice, Parmesan and rocket. Invented in 1950 by Giuseppe Cipriani at Harry's Bar in Venice, named after the painter Vittore Carpaccio for his characteristic red-and-white colour palette.

Meat carpaccio (original): raw beef, preferably tenderloin or fillet. Lightly frozen to -2°C to -4°C for improved sliceability. Dressing: olive oil, fresh lemon juice, Parmesan, capers. (Arrigo Cipriani, The Harry's Bar Cookbook, 1991)
Fish carpaccio: tuna, sea bream, salmon or scallops. EU requirement applies: fish for raw consumption must be frozen at -20°C for a minimum of 24 hours, or -35°C for a minimum of 15 hours. This kills Anisakis parasites. (EU Regulation 853/2004, Annex III, Section VIII)
Vegetable carpaccio: beetroot, fennel, courgette, mushroom. No freezing requirement, but careful washing in accordance with EU 852/2004. Seasonal and low in food cost.
Note: lemon juice does not "cook" the meat. Acid denatures proteins on the surface but does not penetrate deeply enough to pasteurise. Raw meat carpaccio remains microbiologically raw. (Harold McGee, On Food and Cooking, Scribner 2004)

Three variants of carpaccio

Meat carpaccio (original)

Raw beef or veal. Tenderloin or fillet for optimal texture and colour. Lightly freeze for sliceability. HACCP: risk of Salmonella, E. coli O157:H7, Toxoplasma gondii.

Examples: Beef tenderloin, rib-eye, veal

Fish carpaccio

Tuna, sea bream, salmon, scallops. EU freezing requirement always applies for fish served raw. Document freezer log (date, temperature, duration) in HACCP dossier.

Examples: Tuna, sea bream, salmon, scallops, halibut

Vegetable carpaccio

No freezing requirement. Wash and peel in accordance with EU 852/2004. Seasonal, high margin, suitable as a vegetarian option.

Examples: Beetroot, fennel, courgette, mushroom

Sources: Arrigo Cipriani (1991); EU Regulation 853/2004; Harold McGee (2004)

Cuts and products per type of carpaccio

Beef tenderloin

Most commonly used cut for beef carpaccio. Tender, little connective tissue, even colour. Highest food cost. Portion size: 40-60 g.

Fat: low Slicing ease: high

Rib-eye

Alternative to tenderloin. More flavour from intramuscular fat. Slightly firmer texture. Cheaper per kg. Lightly freeze to -2°C.

Fat: medium Slicing ease: medium

Tuna (saku block)

Frozen saku blocks of sustainably caught tuna. Freezing requirement is already documented by the supplier with IQF certificate.

Requirement: EU 853/2004 Request certificate

Sea bream

Delicate white fish, suitable for lemon marinade. Do not slice too thin (2-3 mm). Freezing requirement also applies here.

Thickness: 2-3 mm Marinade: lemon

Beetroot

Raw or lightly cooked. Raw beetroot: slice thinner (1 mm) for palatability. Cooked: 2-3 mm. Excellent colour, low cost price.

Cost price: low Colour: spectacular

Mushroom

Raw white mushroom or chestnut mushroom. Apply lemon immediately, otherwise oxidation (browning). Slice and place directly on the plate.

Oxidation risk: high Fix: immediate lemon

Always request a supplier declaration or IQF certificate for fish that will be served raw. Document freezing temperature and duration in your HACCP dossier.

Step-by-step method

1

Select and inspect the meat

Use only fresh beef from a supplier with HACCP certification. Tenderloin or fillet: check colour (bright red), odour (neutral), and packaging. Store at 0-2°C upon receipt. Record receipt date and temperature in HACCP log.

HACCP: never use meat past its use-by date. Storage temperature ≤ 2°C.
2

Lightly freeze for sliceability

Wrap the piece of meat in cling film and place in the freezer for 1-2 hours until the core reaches -2°C to -4°C. The meat becomes firm but not frozen. This makes paper-thin slices possible with a sharp knife or meat slicer.

Do not freeze too far: frozen meat tears when slicing and loses structure when thawing.
3

Slice at 1-2 mm

Slice the lightly frozen meat at 1-2 mm thickness with an ultra-sharp knife or meat slicer. Cut perpendicular to the muscle fibres for maximum tenderness. Place the slices directly on a cold plate or baking paper.
4

Chill the plate and arrange

Work on chilled plates (10 minutes in freezer or refrigerator). Lay the carpaccio slices overlapping and thin across the entire plate. Use kitchen paper to blot excess moisture. The product should be thin enough to be translucent.
5

Prepare the dressing

Classic dressing: extra virgin olive oil + fresh lemon juice (ratio 3:1), salt, pepper. Optional: thinly shaved Parmesan, capers, rocket, truffle oil. No mayonnaise (unless the classic Harry's Bar recipe). The dressing is applied just before service, never in advance.
6

Serve immediately

Carpaccio is served immediately after applying the dressing. Never prepare more than 30 minutes before service. Store undressed carpaccio for a maximum of 2 hours chilled on the plate (covered with film, 0-2°C).

HACCP: always store raw meat below 4°C. Never leave at room temperature. Inform guests about the risks of raw meat consumption (risk groups: pregnant women, elderly, immunocompromised individuals).

HACCP: Risks of raw consumption

Raw beef: Salmonella, E. coli O157:H7, Toxoplasma gondii

Salmonella and E. coli O157:H7 can be present on the surface of raw beef. In intact muscle meat, contamination is almost exclusively on the surface. Carpaccio slices have a large surface area: the risk is real.
Toxoplasma gondii: a parasite in raw meat. Risk particularly for pregnant women (congenital toxoplasmosis). Food safety authorities advise pregnant women to avoid raw meat.
Inform guests with an allergy or HACCP card: "This dish contains raw meat. Not recommended for pregnant women, the elderly and persons with a weakened immune system."

Source: NVWA — Safe handling of raw meat; RIVM — Toxoplasma in meat

Fish carpaccio: Anisakis and EU freezing requirement

Anisakis simplex is a parasite found in sea fish (herring, mackerel, salmon, tuna, sea bream). Larvae survive in raw or lightly marinated fish. Infection causes severe stomach complaints (anisakiasis).
EU Regulation (EC) 853/2004, Annex III, Section VIII: fish that is served raw or virtually raw must have been frozen at -20°C for a minimum of 24 hours (or -35°C/15 hours). This also applies to carpaccio, sashimi and ceviche.
Always ask suppliers for the IQF certificate (Individual Quick Frozen) or a declaration that the freezing requirement has been met. Store this in your HACCP dossier.
Exception: commercially farmed bivalve molluscs (mussels, oysters, scallops) and certain farmed fish fall under a different regulation. Consult EU 853/2004 Annex III for your specific product.

Source: EU Regulation (EC) 853/2004, Annex III Section VIII; NVWA Anisakis Guidelines

HACCP requirements per type of carpaccio

Type	Freezing requirement	Risk organisms	HACCP action
Beef (raw)	No (EU)	Salmonella, E. coli O157, Toxoplasma	Fresh delivery, temp log, inform risk groups
Fish (served raw)	Yes: -20°C/24h or -35°C/15h (EU 853/2004)	Anisakis parasites	Request IQF certificate from supplier
Scallops (raw)	Yes: -20°C/24h or -35°C/15h	Anisakis, norovirus	Live certificate + freezer log
Vegetables (raw)	No	E. coli (surface)	Thorough washing, peeled preparation surfaces

Source: EU Regulation 853/2004 Annex III Section VIII; EU Regulation 852/2004

Food cost: small portion, high margin potential

Tenderloin vs alternatives: Tenderloin is the most expensive cut (€35-60/kg), but carpaccio has a portion size of only 40-60 g. Cost per portion: €1.75-3.60. With a selling price of €12-16 the gross margin is high. Alternative: rib-eye gives more flavour at a lower purchase price.
Using trimmings: Unused tenderloin trimmings are excellent for tartare, bolognese or stock. Zero waste is easily achievable with carpaccio: anything not thin enough for carpaccio goes to the daily special.
Fish carpaccio and value: Tuna saku blocks (IQF) cost approximately €18-28/kg but a 60 g portion costs only €1.10-1.70. Sea bream is even cheaper. Fish carpaccio has a higher perceived value than the cost price suggests.
Vegetable carpaccio as a vegetarian menu option: Beetroot (€0.80-1.20/kg), fennel (€1.20-1.80/kg) or mushroom (€2-3/kg) yield a cost price of €0.10-0.30 at a portion of 80-100 g. With dressing, Parmesan and truffle oil this sells for €8-12.

Frequently asked questions

Does carpaccio always have to be made from tenderloin?

No. Originally Giuseppe Cipriani used high-quality beef, typically fillet or tenderloin. Rib-eye is a good alternative: more intramuscular fat gives richer flavour. The most important criterion is freshness and a certified supplier, not necessarily the most expensive cut. (Arrigo Cipriani, The Harry's Bar Cookbook, 1991)

Is fish carpaccio safe without freezing?

No. EU Regulation (EC) 853/2004, Annex III Section VIII, mandates freezing of fish served raw: -20°C for a minimum of 24 hours, or -35°C for a minimum of 15 hours. This kills Anisakis parasites. Marinating in lemon juice is not sufficient as a substitute. Always request an IQF certificate from your supplier.

How do I slice carpaccio thin without a meat slicer?

Lightly freeze the meat or fish (1-2 hours at -2°C to -4°C) until it feels firm. Use an extremely sharp fillet knife or Japanese chef's knife. Slice with long, smooth pulling strokes and minimal pressure. Place the slices directly on a cold plate or between cling film and press flat with the flat side of a knife.

Can carpaccio be prepared in advance?

Undressed: store chilled for a maximum of 2 hours at 0-2°C, covered with cling film. Dressed: never in advance. Acid and olive oil rapidly change the texture and colour of the meat. For à la carte service: slice and chill the meat, dress at the moment of ordering.

Does lemon juice cook the meat or fish?

No, not completely. Citric acid denatures proteins on the surface (the "white" discolouration seen in ceviche). However, it does not penetrate deeply enough within 30-60 minutes to fully pasteurise the product. Raw meat or fish carpaccio with lemon dressing is microbiologically still raw. (Harold McGee, On Food and Cooking, Scribner 2004)

What HACCP information should I provide to guests?

Inform guests that the dish contains raw meat or fish. Risk groups: pregnant women (Toxoplasma/Listeria), elderly, children under 5, and immunocompromised individuals. This can be communicated via menu disclaimer, verbal notification or allergen card. EU Regulation 1169/2011 mandates allergen information; food safety authorities additionally advise risk group information for raw meat.

Legal information & disclaimer — click to read

Informational disclaimer

The information on this page is intended solely for educational and informational purposes for hospitality professionals. KitchenNmbrs B.V. strives for accuracy and timeliness but cannot guarantee that all information is fully correct, complete or up-to-date at all times. Culinary techniques, scientific insights and food safety guidelines may change.

Professional responsibility

Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.

Food safety & HACCP

The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:

Netherlands: NVWA (nvwa.nl)
Belgium: FAVV (favv-afsca.be)
Germany: BfR (bfr.bund.de)
United Kingdom: FSA (food.gov.uk)
United States: FDA (fda.gov) — FDA Food Code
EU general: EU Regulation (EC) 852/2004 on food hygiene
International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)

Allergens & dietary information

Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.

Copyright & sources

All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.

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Sources and legal information

Arrigo Cipriani — The Harry's Bar Cookbook (Bantam Books, 1991)
Harold McGee — On Food and Cooking (Scribner, 2004) — acid and protein denaturation
EU Regulation (EC) 853/2004 — Annex III Section VIII: fish for raw consumption
CIA Professional Chef (Wiley, 9th ed. 2011) — slicing thickness and cold preparation technique
NVWA — Safe handling of raw meat (nvwa.nl)
RIVM — Toxoplasma gondii in raw meat: risk for vulnerable groups