I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?
I have just made some home-made Carpaccio from thinly sliced beef rump, lemon juice, olive oil and Parmigiano. Is it safe to keep the Carpaccio in the fridge for 24 hours?