I had to look up the word carpaccio.
Although I am fond of rare beef I draw the line at purely raw meat. I was once sat in a Parisian café when a customer ordered steak tartare, raw mince topped with the raw yolk of an egg. Naturally he was an American. The waiter did his best to explain to him in broken English what it was but he was adamant he was going to have it. He had one mouthful, gagged then summoned the waiter complaining that the meat was not cooked. I was ill with laughter.