Beef or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish "filet américain"
Raw meat Print. Bestor, Theodore C. “Supply-Side Sushi: Commodity, Market, and the Global City.” American Anthropologist 103.1 (2001): 76–95. Blackwell Publishing on behalf of the American Anthropological Association. Print. Stable URL: https://www.jstor.org/stable/683923 Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” Meat Science 74.1 (2006): 76–88. Print. Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” Risk Analysis. 2002. Vol 22. pp. 547–552. Print. Ingham, Steven C., Losinski, Jill A., Becker, Katie L. “Growth of Escherichia coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications