4

Do You Eat Raw Meat?


^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

"You want an extremely lean piece of meat for carpaccio," said Dave Crumbaker of Smitty's Old Fashioned Butcher Shop. Fillet is what's traditionally used, though some restaurants shave meat from the eye of round. "It looks identical since it's a cylindrical cut, but eye of round is much, much cheaper," he said. And it has to be superfresh. How fresh? "It's Cryovac'ed when it arrives, so that helps," he said. But once it's unsealed, a chef has to shave and serve it to ensure he's not serving tainted meat.

Beef carpaccio is an easy enough and delicious starter, dressed with olive oil, salt, pepper, and lemon juice. Though this version at Timpano on Las Olas showcases a fried egg, I prefer the more luxurious poached rendition. Greens round out the dish. 

Carpaccio isn't the only raw beef that's standard fare. Crumbaker says he grinds quite a bit of top round for steak tartare, which is served as an added punch of capers and Worcestershire sauce. For more-adventurous diners, next time you come across an Ethiopian joint, try the kitfo, minced raw meat with a kick of spice. 


Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in South Florida.

 

Join the New Times community and help support independent local journalism in South Florida.