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Aynne88 -> RE: Obligatory fat thread of the week... (9/6/2008 9:43:24 AM)
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Abolutely. I adore tartare, and carpaccio, sushi and oysters and raw eggs in my ceasar. I refuse to be a slave to the germophobes. Americans are so overly homogenized, it is a wonder we have an immune system left. Wussies.[;)]
Oh, and the steak is rare, blood rare, porterhouse, with a sea salt and horseradish crust, grilled. YUM[:)]
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ORIGINAL: slaveboyforyou
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Please don't tell your local neighborhood meat cutter, or service counter employee that is what you intend to do with your meat. It makes some of us cringe, especially, when we know there really aren't great testing techniques to make sure you are getting a product free of bacteria & other unhealthy micro-organisms, that can only be killed when the meat reaches a certain temperature. Once you grind that great cut of meat for Steak Tartar, if there was any bacteria anywhere that meat touches, it gets mixed in there. Unless, you are working in your kitchen to prepare this, no matter how careful & clean a meat department is, you cannot be sure of the conditions your meat will be handled in. You can't see bacteria.
Also, keep in mind that the special piece of meat you pick out to have ground special, will get lost in most commercial grinders. The heads hold up to 2lbs of meat. What that means is that you will lose that much meat inside the grinder. One trick meat personnel use is to take another piece of meat to push it through. The only problem is that some of that other piece of meat will get mixed in with the piece you picked out.
Most meat cutters won't even bother to tell you this stuff. People just don't believe them when they try to be honest. After awhile, they give up trying to tell people things & just do as they are asked.
Life has it's risks, and I do tell the butcher what I'm doing if I make steak tartare. I don't eat it that often, it's a rare pleasure. I also enjoy raw oysters on occassion, which have their own risks.
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