Calculate slice yields, cryogenic freezer tempering times, and platter surface area coverage for raw Wagyu carpaccio. Because Wagyu intramuscular fat softens immediately at room temperature, freezing the meat to 18 deg F to 22 deg F (-8 deg C to -5.5 deg C) enables paper-thin micro-slicing (0.75mm to 1.5mm) that melts instantaneously on the tongue.

Master Rule: Flash freeze the trimmed Wagyu tenderloin block to exactly 20 deg F (-6.6 deg C) before slicing. If the meat is too warm (> 28 deg F), the blade tears the soft lipid seams; if too cold (< 12 deg F), the muscle fractures into brittle shards.

Configure Parameters

150 g
1.0 mm
20 deg F
12 inches

Calculated Targets

Platter Surface Area Coverage
172 sq in (1,110 sq cm)
Fills 1.52 Standard 12-inch Round Platters | 22 Micro-Slices
Total Micro-Slices
22 Slices @ 1.0mm
Freezer Temper Duration
40 min @ 20 deg F
12-inch Platter Fill Ratio
152% (Multi-Plate)
Emulsion Dressing Volume
22 ml Truffle-Yuzu
Arrange slices between sheets of wax paper. Use the flat bottom of a smooth stainless steel pan to gently press slices to uniform 0.5mm transparency before transferring to a chilled ceramic plate.

Wagyu Carpaccio Slicing & Platter Scaling Matrix

Block Weight (g) Thickness (mm) Slice Count Platter Coverage (sq in) 12-in Plate Fill % Servings
75 g 0.8 mm 13 slices 108 sq in 95% (1 Platter) 1 - 2 Guests
100 g 1.0 mm 15 slices 115 sq in 102% (1 Platter) 2 Guests
150 g 1.0 mm 22 slices 172 sq in 152% (1.5 Platters) 3 - 4 Guests
200 g 1.2 mm 25 slices 192 sq in 170% (2 Platters) 4 - 5 Guests
300 g 1.0 mm 45 slices 345 sq in 305% (3 Platters) 6 - 8 Guests

Precision Master Protocol

  1. 1
    Cylindrical Compression: Trim all connective tissue and silver skin from the Wagyu block. Roll tightly into a cylindrical log using multiple layers of foodservice plastic film to ensure uniform diameter.
  2. 2
    Cryogenic Tempering: Place the wrapped log in a 0 deg F to 5 deg F freezer for 35 to 45 minutes until the core hits exactly 20 deg F (-6.6 deg C), where the fat matrix is solid but pliable.
  3. 3
    Micro-Slicing Execution: Using an electric gravity meat slicer set to 1.0mm (or an ultra-sharp yanagiba knife pulled in single continuous strokes), slice the cylinder into translucent discs.
  4. 4
    Parchment Flattening: Lay slices between two sheets of silicone parchment paper. Gently roll with a chilled rolling pin to expand surface area and achieve paper-thin transparency.
  5. 5
    Chilled Plate Mounting: Fan slices outward in concentric circles across a chilled porcelain platter, overlapping edges by 10% to create a continuous mosaic.
  6. 6
    Acid & Lipid Finishing: Dress immediately before serving with extra virgin olive oil or white truffle oil, fresh yuzu juice, micro arugula, shaved Parmigiano Reggiano, and sea salt flakes.
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