What dish consists of raw beef thinly sliced?

The dish of raw beef that is thinly sliced is carpaccio.

Traditional beef carpaccio consists of very thin slices of raw beef served cold, often with olive oil, lemon, salt, pepper and shaved Parmesan. It is generally served as an antipasto, or appetizer, rather than as a cooked main course.

The dish is associated with Giuseppe Cipriani’s Harry’s Bar in Venice. Cipriani created it for Countess Amalia Nani Mocenigo, who had been advised to avoid cooked meat. The dish was named after the Venetian painter Vittore Carpaccio, whose vivid red-and-white paintings supposedly suggested the appearance of the beef.

Carpaccio is not the same as steak tartare, which is usually chopped or minced raw beef. Bresaola is air-dried and cured beef, so it is not raw in the same sense. The name carpaccio is now also used for thinly sliced raw fish and other ingredients, but the classic version is beef.