If you don’t like restaurants that serve foie gras and escargot, then you probably don’t like steak tartare either.
But dont let the ingredients turn you off. Steak tartare is a tasty and surprisingly easy-to-make dish that has roots in French, American, and even Mongolian food. The dish that first people ate had to be very brave, so how did it become a symbol of fine dining?
Among exotic French dishes like escargot and foie gras, steak tartare stands out for featuring simple, raw ground beef. Despite its minimal ingredients, it carries an air of indulgence, traditionally served in fine steakhouses and upscale bistros. But questions linger – is enjoying this seemingly risky raw meat actually safe, or is it best avoided?
In this article, we’ll explore the origins, preparation, and safety considerations around steak tartare. Read on to learn whether this raw delicacy can be part of a healthy diet, or if it’s better left to daredevil foodies.
What Exactly is Steak Tartare?
Steak tartare features finely chopped or ground raw beef as its star ingredient. It originated in France but some tie it to the diets of 13th century Mongolian warriors who tenderized meat under saddles and ate it raw for sustenance.
Modern steak tartare also includes:
- Raw egg yolk
- Capers
- Onions
- Worcestershire or hot sauce
- Dijon mustard
- Tabasco
- Fine herbs
The seasonings are mixed tableside with the raw beef according to the diner’s preferences. Steak tartare is served chilled, often with a side of frites.
High quality lean beef tenderloin is ideal as it is the most tender cut. Fat content shouldn’t exceed 20%.
The Case for Eating Steak Tartare
So why consume raw beef when we are warned against it? Proponents offer several arguments
Flavors are unchanged by cooking – The beef’s pure, rich flavor shines without being altered by heat. The egg yolk and spices blend with the velvety meat.
More nutrients may be retained – Raw beef contains more B vitamins like B12, folate, and iron than cooked. Heat can damage certain nutrients.
Texture is at its peak – The soft, melt-in-your-mouth tenderness of raw beef is lost with cooking. Fat keeps the tartare moist.
It’s a delicacy – Well-prepared steak tartare is an upscale treat found in fine dining establishments. It signals a certain refinement and daring adventurousness.
Scarcity adds appeal – Rarity increases desirability. Humans tend to crave what they cannot have. The taboo nature of raw meat builds its mystical allure for some.
But are the rewards of this potentially risky dish worth it? Let’s weigh the safety considerations.
Concerns Around Eating Raw Meat Like Steak Tartare
Eating raw and undercooked meat comes with inherent risks:
Bacterial contamination – E. Coli, Salmonella, Listeria and other bacteria flourish on raw meat and can cause serious foodborne illness. Cooking to proper temperatures kills these pathogens.
Parasitic infection – Raw meat may contain harmful parasites like pork/beef tapeworms and trichinosis. Freezing/cooking meat kills any parasites present.
Texture issues – The soft texture of raw beef may seem unappealing or difficult to chew/digest for some people. Individual tastes vary.
Pregnancy concerns – Pregnant women are advised against consuming raw meats due to infection risks that can be especially dangerous during pregnancy.
Compromised immunity concerns – Those with weakened immune systems should avoid raw meats more prone to harbor bacteria.
So while the flavor and novelty attracts some to steak tartare, safety issues give others pause. But there are ways to mitigate the risks when enjoying this raw delicacy.
How to Eat Steak Tartare More Safely
Here are some tips for decreasing any dangers around consuming steak tartare:
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Source beef from reputable butchers/suppliers who follow strict protocols
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Opt for tenderloin, sirloin, or ribeye cuts which tend to harbor fewer bacteria
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Confirm the meat is as fresh as possible – use immediately or freeze briefly before thawing
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Use high-quality, clean utensils and preparation surfaces
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Wash hands thoroughly before and after preparation
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Serve dish immediately after preparation; do not let it sit unrefrigerated
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Avoid if you are elderly, very young, pregnant, or immunocompromised
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Limit portion size to 2-3 oz, and enjoy only occasionally, not regularly
So while raw beef inherently contains some level of risk, following proper sanitary practices and using common sense can make steak tartare a reasonably safe delicacy.
Who Should Avoid Steak Tartare Completely?
The CDC, USDA and other health authorities caution against consuming any raw or undercooked meat, especially for certain groups at higher risk:
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Pregnant women – can pass foodborne illness to the fetus
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Young children under 5 years old – still developing immunity
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Older adults over 70 – increased infection vulnerability
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Those with compromised immunity – HIV, cancer treatment, organ transplants, etc.
For these higher risk groups, it is best to avoid steak tartare altogether. The dangers outweigh any potential benefits or indulgence.
Is Steak Tartare Worth the Risks?
The choice comes down to personal preference and risk tolerance. For healthy adults craving an adventurous dining experience, steak tartare may be occasionally acceptable. But they should employ strict food safety practices and enjoy small portions.
Those at higher risk are better off avoiding steak tartare altogether. And some may find the novelty isn’t worth the safety trade-offs. Ultimately, consult your healthcare provider on what’s right for your health situation and diet.
While glorified in culinary circles, steak tartare should not become a regular part of anyone’s diet. Consumed as an infrequent treat by lower risk individuals, it can be indulged in moderately. But balance its pleasures against smart precautions to ensure your safety comes first.
What Is Steak Tartare?
First, steak tartare is made by mixing raw beef with a lot of different things, but the most common ones are raw egg yolk, capers, pickles, and spices like Dijon mustard or Worcestershire sauce. The meat is first broken up into small cubes or chopped very small in a food processor. The spices are then added. Steak tartare is usually served with a side of french fries or crostini.
An often-repeated myth is that steak tartare in its simplest form of raw meat can be traced back to 13th-century Mongolia where soldiers under Genghis Khan called Tatars, who were unable to sit down for real meals, consumed raw meat for sustenance.
The 17th-century book “Description d l Ukraine,” which translates to “A Description of Ukraine,” describes how horsemen would “cut the meat with two fingers of thickness” and place it under their saddles to both tenderize and “cleanse the blood of the flesh,” thus making it safer to eat.
This myth has been debunked, though. “The Cambridge Medieval History” suggests the Tatars were simply using the raw meat to heal their horses sores, noting the meat would have been inedible by the end of the day.
Fast forward hundreds of years to 20th-century Paris and the raw chopped beefsteak (called beefsteak a lamericaine) began appearing on menus at grand hotels across the country, cementing it as part of French cuisine — and as a “high class” delicacy to be eaten by the elite.
Is Steak Tartare Safe To Eat?
FAQ
How is it safe to eat beef tartare?
What is the parasite in beef tartare?
Why is beef okay to eat rare?
Is steak tartare safe to eat?
The question of whether or not steak tartare is safe to consume gets brought up a lot, and for good reason because not a lot people are used to the idea of eating raw beef. Here’s where things get tricky. When eating raw food, whether it be beef or fish, you risk for getting a food borne illness increases.
Can you get sick from eating steak tartare?
Terrible story about seven people sickened, one very seriously, from eating steak tartare at a Montreal restaurant. Eating raw meat is a risky business, but poisoning from steak tartare is rare because the dish is usually served only in high-end restaurants where hygiene is the rule and the meat is supplied by reliable butchers.
Is steak tartare cooked?
To his dismay, he was served uncooked beef. Well, that is how steak tartare is prepared—raw. Steak tartare or tartare is a dish of uncooked ground meat, often beef, and often served with raw egg yolk, onions, capers, mushrooms, and pepper. Historians say tartare originated in French Polynesia, where consuming raw meat is common.
Why should you eat steak tartare?
When meat is cooked in a more traditional way, the enzymes are burned away. Steak tartare is also rich in Vitamin B, which is chosen by those who are looking to enhance their reproductive health. The raw beef and egg yolk are also great ways for diners to increase the amount of protein that they are taking in on a daily basis.