Beef tartare, a dish made of raw, finely chopped beef, often topped with a raw egg yolk, is beloved in many parts of Europe. But it hasn’t caught on in the U.S. due to concerns about eating raw meat. So is beef tartare actually safe to eat? Let’s take a closer look.
What is Beef Tartare?
Beef tartare is a dish consisting of raw ground beef mixed with various ingredients like onions, capers, Worcestershire sauce, mustard, and raw egg yolk. The beef can be chopped by hand or ground in a food processor to achieve a fine texture before mixing Some versions may incorporate other meats like venison or bison
It originated in France, where it remains a popular appetizer. Beef tartare is often served with toast points or french fries and paired with robust red wine. It is considered a delicacy.
Is Eating Raw Beef Dangerous?
Eating raw or undercooked beef does carry certain risks. Beef can harbor harmful bacteria like E. coli, Salmonella, Listeria, and Campylobacter. These pathogens are killed only when beef reaches an internal temperature of 160°F.
According to the USDA, consuming raw or undercooked beef increases your risk of foodborne illnesses Symptoms may include nausea, vomiting, diarrhea, and abdominal cramping Vulnerable groups like children, seniors, and those with weakened immune systems are at greater risk of severe complications.
The CDC estimates over 1 million cases of foodborne illnesses from beef consumption each year in the U.S.
Can Beef Tartare Be Safe?
Despite the risks, beef tartare can be safe to consume when proper precautions are taken:
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Purchase quality beef: Opt for freshest, highest-grade cuts like tenderloin from a trusted butcher. Avoid pre-ground beef.
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Proper storage: Store beef below 40°F until just before serving to inhibit bacterial growth.
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Sanitation: Use separate cutting boards and utensils only for tartare. Wash thoroughly.
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Prompt serving: Prepare tartare just before eating and serve immediately. Avoid letting it sit out.
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Egg safety: Use pasteurized eggs to reduce risk of Salmonella.
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Health status: Those with compromised immunity should avoid raw meats.
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Moderation: Consuming occasionally and in small portions further minimizes risk.
While these steps reduce the chance of foodborne illness, eating raw beef is never entirely without risk.
Beef Tartare Around the World
Beef tartare is much more popular in Europe than in the United States. Here’s a look at its status globally:
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France: Tartare is beloved here, where steack tartare is a national dish. It is widely available in restaurants.
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Germany: Though raw ground pork is more common, beef tartare, known as Tatar, also has a following.
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Belgium: Steak tartare, filet americain, is eaten with fries as a fast lunch. The meat is sometimes partially cooked.
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Russia: A version called goose tartare uses raw goose meat instead of beef.
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United States: Due to safety concerns, tartare is less common and usually served with a warning about consuming raw meats.
The cultural acceptance of consuming raw beef varies greatly worldwide. In many European cuisines it is an integral part of the food tradition.
A Tartare Recipe for the Adventurous
For those willing to take the risk, here is a classic steak tartare recipe:
Ingredients:
- 1 lb fresh lean beef tenderloin
- 2 tbsp capers
- 2 tbsp minced onion
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 raw egg yolk
- 1 tbsp Worcestershire sauce
- Chopped parsley
- Salt and pepper to taste
Instructions:
- Dice the beef into very small cubes.
- Combine with capers, onion, olive oil, mustard, Worcestershire and parsley.
- Season with salt and pepper.
- Shape beef mixture into patties or small rounds.
- Top each serving with a raw egg yolk.
- Enjoy immediately with toast points or french fries.
Take care to follow food safety guidelines closely when preparing beef tartare at home.
The Bottom Line: Enjoy Responsibly
Beef tartare has a rich culinary tradition, but also carries real food safety risks if not prepared properly. Use extreme care in selecting ingredients, sanitation and prompt serving if you choose to create this raw beef delicacy. Ideally, restrain consumption to occasional small portions. And those with compromised immunity or other health conditions should avoid eating raw meats altogether. In many places, classic steak tartare endures as a uniquely indulgent treat for the strong of stomach when handled appropriately.
Is Steak Tartare Safe To Eat?
FAQ
How to make beef tartare safe?
Can you eat beef tartare the next day?
Why is beef okay to eat rare?
Is steak tartare safe to eat?
Safety dictates that unless you have great trust in your butcher, hamburger should be cooked until there is no pink inside. Steak tartare is really raw hamburger mixed with spices. If the cut is contaminated on the outside then the mixing distributes the bacteria throughout. Raw meat, however, is not the only way to encounter E. coli.
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.