One of the defining features of beef carpaccio, aside from the rawness of the meat, is that the beef slices are paper thin — this thinness, after all, is what separates carpaccio from crudo.

Mike Saperstein, a chef and co-owner of Sunshine Provisions, says some chefs will use fattier Wagyu or Prime eyes of round to cure for carpaccio or serve raw as beef tartare. Top sirloin is an ...