Wagyu Beef Carpaccio
6oz of Wagyu Beef, thin sliced on the moment, dressed with mixed greens, champignons, basil sauce, and 18 month aged Parmiggiano Reggiano Cheese.
You either love beef carpaccio or you have not tried it. But it is not the easiest thing to make. Moreover most restaurants use extremely cheap beef to make carpaccio. We have used Meat N' Bone's high end Wagyu steaks and sliced it VERY thinly so that you can enjoy Beef Carpaccio at the comfort of your home!
This Carpaccio comes ready to eat, with a bit of Aurugula, cheese and sauce (on the side). It is cut right after you order it!
Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularized during the second half of the twentieth century.