Beef Sashimi

What Is Beef Sashimi?

Beef sashimi is a Japanese-inspired preparation of raw beef sliced thinly and served with carefully chosen accompaniments. This version features beef tenderloin with daikon, carrot, light soy sauce, shiso and wasabi. The quality and handling of the beef are central to the dish; raw beef is not inherently safer or healthier than cooked beef.

Choosing and Preparing the Beef

Use a suitable tender whole-muscle cut from an approved supplier and ensure it is specifically appropriate for raw service. Keep the beef refrigerated at 4°C or colder until preparation. Trim away sinew and unwanted connective tissue with clean, sanitized equipment. Chill the meat until firm enough to slice neatly, then use a very sharp knife to cut thin, even slices.

Preparing the Accompaniments

Peel and cut the daikon and carrot into fine, even strips. Wash and dry the shiso leaves. Arrange the accompaniments neatly so they complement the beef without overwhelming it. Serve soy sauce and wasabi as directed by the recipe.

Beef Sashimi Versus Steak Tartare

Beef sashimi is generally served as thin slices of raw beef. Steak tartare is finely chopped or minced and mixed with seasonings. Both are raw-beef preparations and require careful sourcing, cold storage and hygienic handling.

Food Safety for Raw Beef

Raw beef can carry foodborne pathogens. Use an approved supplier and a documented raw-service procedure. Prevent cross-contamination, use dedicated clean and sanitized equipment, prepare small batches close to service and serve promptly. Acidic or salty seasonings do not make raw beef safe. Confirm local requirements for raw-food menu advisories with the health authority. People at higher risk of serious foodborne illness should avoid raw or undercooked meat.

Chef’s tip: Keep the beef cold and slice it just before service. Clean, precise knife work produces a better texture and a more refined presentation.

View the full Beef Sashimi recipe.