Steak tartare raw, minced beef called kitfo. Steak tartare Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. A less-common version in France is "tartare aller-retour", a mound of mostly raw ground meat that is lightly seared on both sides. The idea of eating raw
Kuai (dish) meat of land fauna became less popular with the term used to refer more and more to thinly sliced raw fish. The dish was widely consumed by all classes and coincides with the appearance of the character "kuai" (鱠) with its fish radical (魚) during this period (alongside the character 膾 with the "" meat radical). In addition, characters such as "kuai" (燴) with the fire radical (火) were introduced to indicate fish that has grilled to the rare stage and then thinly sliced, similar to Japanese tataki. Indeed, "kuai" and raw fish were so commonly consumed that Ying Shao