Raw beef dishes

meat dish made from finely chopped raw beef or horse meat

Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

thumb|right|Pastirma

Laab (; , , ), also spelled larb, laap, larp, or lahb, is a minced meat salad in Lao cuisine. Known for its bold and harmonious flavors, it is often accompanied by sticky rice and green papaya salad.

raw meat or vegan bulgur dish from the Turkish cuisine

thumb|Platter with kitfo Kitfo (, ) is an Ethiopian traditional dish that originated among the Gurage people. It consists of minced raw beef, marinated in mitmita (a chili-based spice powder) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic triconsonantal root k-t-f, meaning "to chop finely; mince".

Yukhoe () is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat.

Levantine dish made of raw meat

Ethiopian and Eritrean raw beef dish

__NOTOC__ thumb|Ossenworst sandwich thumb|Ossenworst served with Amsterdamse uitjes (onions pickled with turmeric or [[saffron)]]

Brussels meat dish of raw lean beef