Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Steak Tartare

Anyone make, or eat the raw meat dish?

I have yet to be that courageous.

Love raw beef!

Had it once at Tavern On the Green.

The raw ground beef was okay. The raw egg…..not so much.

I prefer the Japanese style, tataki

that's seared right? And no raw egg!!

Great little local French restaurant around the corner serves the best

Terry Bradshaw: "You forgot to cook this."

My mother made raw beef meals, this is popular in Central Europe. The best one in my opinion was something like meatloaf, but lean and naturally raw.
Minced lean beef
egg
lemon juice
onion and a tiny bit garlic
Salt+course pepper
small amount of bread crumbs

I prefer Beef Carpaccio;



&

Like Smoked Duck Carpaccio, even better !

Some Romanian friends of mine make something like that when I go over for dinner.. along with about 9 other courses.

They really roll it out for guests.

It's called raw burger around here, but it's made from steak rather than hamburger. It's great on saltine crackers with a beer.

G23

+1 on the carpaccio. I make it a few times a month, especially in the summer.

When I make meatballs a few always get eaten raw but safety concerns are always at the back of my mind.

Anything in this area I should know ?

Beef is one of the safest meats to eat raw. The problem with something like meatballs is that it is made with ground beef, which depending on your meat monger, may include pieces and parts that intermingled with bacteria laden offal (or prepared in the same space). That said, I bet MOST ground beef these days from a decent butcher is *probably* ok.

But a nice chunk of sirloin or tenderloin for example, is very safe and the inside of a sirloin that has never seen the light of day is almost perfectly safe.

I get a side of beef from my same family friend and I know the butcher who process it well. I don't hesitate to eat any cut raw from that cow.

I use top round, sirloin, or tenderloin for carpaccio. Slice/pound/roll thin, serve with baby arugula salad and vinaigrette in the middle of a chilled plate, garnish carpaccio with drizzle of olive oil, fresh ground salt and pepper, a squeeze of lemon, and shaved parmesan.