Carne Cruda with White Truffles

In Piedmont, they tend to use rump from vitellone, the pale meat from young bullocks that is halfway between veal and beef, for their carne cruda. Good veal works well, but must be from dry, clean meat that has been hanging on the bone and not sitting in its own blood in a plastic bag. Any discolouring on the surface of the meat should be avoided. Fillet of beef is also a very acceptable compromise.