Raw meat is not an easy task to pair wine, you best chose light red wines from grapes like Gamay (Beaujolais) or a young Pinot Noir (Burgundy). you best avoid red wine with rich tannins. When you look for more body and sturdier wine, you can opt for the Italian Barbera (from Piemonte) or a wine from the Montepulciano grape from the Abruzzo region. A rosé wine is a very good choice, for example, a rosé wine from the Tempranillo or Merlot.
A surprising and bold move is pairing a white wine with a slight salty and mineral touch, as a Muscadet or Chablis.
If the meat is cured, a red Bordeaux, or a blend of Cabernet Sauvignon and Merlot from another country, is the best choice for you.