Win game day snacking with the beef carpaccio roll-ups, courtesy of Eater Young Gun Kate Kavanaugh (’18)
in Denver, where they focus on serving meat from locally raised and humanely butchered animals, paying mind to what the animals eat, antibiotic- and hormone-free rearing, and ultimately whole-animal butchery. The mindset balances high quality with low intake and ultimate satisfaction.
Kavanaugh suggests ordering a top round from your local butcher and then prep it yourself: a top round is typically cheaper than a pre-prepared carpaccio, with the added bonus that there’s some fun to be had in pounding the meat to the desired thickness. “[Just get] something really cheap, and pound it super thin,” she says. Kavanaugh recommends using a cast-iron pan or a mallet
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