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Which cut of beef is most traditionally used for making c... | QuestionStock

Representative image for question: Which cut of beef is most traditionally used for making carpaccio?

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Culinary

Which cut of beef is most traditionally used for making carpaccio?

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Which cut of beef is most traditionally used for making carpaccio?

Options:

Tenderloin (filet mignon)
Top sirloin
Ribeye
Flank steak

Correct answer: Tenderloin (filet mignon)

Explanation: Carpaccio is thinly sliced raw beef typically made from tenderloin because of its fine grain and tenderness, which suit raw presentation. The dish was created by Giuseppe Cipriani at Harry’s Bar in Venice in 1950.

Created 2026-03-10T17:36:12.494Z. Updated 2026-03-10T17:36:12.494Z.