When it comes to showcasing the extraordinary quality of premium beef, few dishes do it better than wagyu carpaccio. This Italian-inspired appetizer transforms paper-thin slices of raw Japanese A5 Wagyu into an elegant first course that melts on your tongue. The intense marbling that makes wagyu famous becomes the star of the show, requiring nothing more than quality olive oil and simple accompaniments to create something truly memorable.
In this comprehensive guide, I will walk you through everything you need to know about making wagyu carpaccio at home—from selecting the perfect cut to mastering the slicing technique that makes this dish possible.
What Is Wagyu Carpaccio?
Carpaccio originated in Venice in 1950, created by Giuseppe Cipriani at Harry's Bar for a countess whose doctor had forbidden her from eating cooked meat. The dish is named after the Renaissance painter Vittore Carpaccio, known for his use of vibrant reds and whites—colors that mirror the marbled appearance of thinly sliced raw beef.
Wagyu carpaccio takes this classic to extraordinary heights. The legendary marbling of wagyu beef—those intricate webs of intramuscular fat—creates a texture and flavor profile unlike any other carpaccio you have tasted. When sliced properly, the fat begins to soften at room temperature, creating that signature melt-in-your-mouth experience that makes wagyu so coveted.
Choosing the Right Cut for Wagyu Carpaccio
Not all wagyu cuts are created equal when it comes to carpaccio. Here are my top recommendations:
Japanese A5 Wagyu Ribeye
The Japanese A5 Wagyu Ribeye is my personal favorite for carpaccio. The eye of the ribeye offers the most consistent marbling, and when sliced thin, the fat disperses beautifully across each bite. BMS scores of 9 and above ensure exceptional richness.
Japanese A5 Wagyu Filet Mignon
For those who prefer a leaner profile with subtle marbling, the Japanese A5 Wagyu Filet Mignon delivers a more delicate, buttery experience. The tenderloin's naturally soft texture makes it especially pleasant eaten raw.
New York Strip
The Japanese A5 Wagyu Miyazaki New York Strip offers a balance between the richness of ribeye and the delicacy of filet. Its firm texture also makes it easier to slice thinly.
Essential Ingredients
The beauty of wagyu carpaccio lies in its simplicity. You need:
- 8 oz Japanese A5 Wagyu (ribeye, filet, or strip)
- High-quality extra virgin olive oil (the fruitier, the better)
- Flaky sea salt (Maldon or fleur de sel)
- Freshly cracked black pepper
- Fresh lemon (just a few drops)
- Parmigiano-Reggiano (shaved, not grated)
- Baby arugula (for peppery contrast)
- Capers (optional, for briny pop)
The Freezing Technique: Essential for Perfect Slices
Here is the secret that makes restaurant-quality carpaccio possible at home: partial freezing. Place your wagyu in the freezer for 30-45 minutes until firm but not frozen solid. You should be able to press your finger into it and feel resistance, but it should not be rock-hard.
This firmness allows you to slice the meat paper-thin—about 1/16 inch or less—using a very sharp knife. A dull knife will tear rather than slice, ruining the delicate presentation.
Slicing Tips:
- Use a long, thin slicing knife (a yanagiba or carving knife works well)
- Slice against the grain for maximum tenderness
- Work quickly before the meat softens
- Lay slices immediately on chilled plates
Step-by-Step Recipe
Prep Time: 45 minutes (including freeze time) | Serves: 4 as appetizer
- Prepare the meat: Remove any silver skin or excess exterior fat. Wrap tightly in plastic wrap and freeze for 30-45 minutes.
- Chill your plates: Place serving plates in the refrigerator. Cold plates keep the carpaccio at optimal texture.
- Slice the wagyu: Using a very sharp knife, cut slices as thin as possible (translucent is ideal). Immediately arrange on chilled plates in a single layer, slightly overlapping.
- Season: Drizzle generously with extra virgin olive oil. Season with flaky salt and fresh cracked pepper.
- Garnish: Add a small handful of arugula to the center. Shave Parmigiano-Reggiano over the top using a vegetable peeler. Scatter a few capers if desired.
- Finish: Squeeze just 2-3 drops of fresh lemon juice over each plate. Serve immediately.
Expert Tips for the Perfect Wagyu Carpaccio
Temperature Matters
Serve carpaccio cold but not ice-cold. Let it sit at room temperature for 2-3 minutes after plating so the fat begins to soften and release its flavor. This is when the magic happens—those marbled fat lines transform from firm to silky.
Quality Over Quantity
With A5 wagyu, a little goes a long way. Two ounces per person is plenty for an appetizer. The richness is so intense that more than that can be overwhelming.
Keep It Simple
The beef is the star. Resist the urge to add too many toppings or drizzles. Every element should enhance, not compete with, the wagyu.
Source Matters
For raw preparations like carpaccio, sourcing from a reputable purveyor is non-negotiable. At The Meatery, all our Japanese A5 wagyu comes with full traceability—you can verify the origin, farm, and certification of every cut.
Wine Pairing Suggestions
The rich, fatty character of wagyu carpaccio pairs beautifully with wines that offer acidity to cut through the richness:
- Champagne or sparkling wine – The effervescence cleanses the palate
- Barolo or Barbaresco – Italian reds with enough tannin to stand up to the fat
- Sancerre or Pouilly-Fume – Crisp Sauvignon Blanc offers bright contrast
- Sake – A junmai daiginjo complements the Japanese origins of wagyu
Variations to Try
Asian-Inspired
Replace olive oil with toasted sesame oil. Add thinly sliced scallions, toasted sesame seeds, and a drizzle of ponzu sauce.
Truffle Wagyu Carpaccio
Add shaved black truffle and a drizzle of truffle oil. Pair with our Maison Pebeyre Truffle Salt for maximum truffle impact.
Summer Style
Top with heirloom tomato confit, fresh basil, and aged balsamic reduction.
Frequently Asked Questions
Is it safe to eat raw wagyu beef?
Yes, when sourced from a reputable supplier. High-quality wagyu from trusted sources like The Meatery is handled with strict food safety protocols. The key is purchasing from suppliers who specialize in premium beef and can verify sourcing and handling.
How long does wagyu carpaccio last?
Carpaccio should be consumed immediately after preparation. The thin slices begin to oxidize within minutes. Do not prepare in advance.
Can I use American or Australian wagyu instead of Japanese A5?
Absolutely. Our Australian Wagyu and American Wagyu collections offer excellent options for carpaccio at more accessible price points. Look for MS 8-9 or higher for best results.
What if I do not have a very sharp knife?
Consider asking your butcher to slice the wagyu for you, or invest in a quality slicing knife. A sharp blade is truly non-negotiable for this dish.
Ready to Make Wagyu Carpaccio?
There is something deeply satisfying about creating such an elegant dish with minimal cooking. Wagyu carpaccio lets the incredible quality of the beef speak for itself—and when you start with Japanese A5 wagyu from The Meatery, you are starting with the very best.
Browse our Japanese A5 Wagyu Collection to find the perfect cut for your next carpaccio. Whether you choose ribeye for maximum richness or filet for delicate elegance, you are in for an unforgettable culinary experience.
