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"
Dog meat consumption in South Korea declines in consumption of 20-30% per year. Dog meat is often consumed during the summer months and is either roasted or prepared in soups or stews. The most popular of these soups is "Gaejang-guk", a spicy stew meant to balance the body's heat during the summer months. This is thought to ensure good health by balancing one's ""ki"" or vital energy of the body. A 19th century version of "Gaejang-guk" (개장국) explains the preparation of the dish by boiling dog meat with green onions and chili powder. Variations of the dish contain chicken and bamboo shoots. On December 13, 2016,