What kind of beef for carpaccio?

Last weekend I treated the family to some prime, dry aged steaks from Fox & Obel. While they were great, the price was simply too high. However, I was thinking as we ate them (very rare), that buying a small amount from time to time for carpaccio would be a more economical treat with this kind of meat. So, what kinds of cuts? Is dry aged good for this?

Thanks.

Jonah wrote:Last weekend I treated the family to some prime, dry aged steaks from Fox & Obel. While they were great, the price was simply too high. However, I was thinking as we ate them (very rare), that buying a small amount from time to time for carpaccio would be a more economical treat with this kind of meat. So, what kinds of cuts? Is dry aged good for this?

Thanks.

Beef Carpaccio is almost always filet. Dry aged beef will work fine, and will probably improve the flavor of the filet..

-ed