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 include milk pasteurization, “sanitary controls” on farms, and the development of the Hazard Analysis and Critical Control Point (HACCP). The Critical Control Point, or CCP, according to a study published in the "Journal of Food Safety" in 2004, is “a point, step, or procedure in a food process at which control can be applied, and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.” Food “processors must use CCP critical limits that have been scientifically validated” to prevent the growth of pathogens. Specifically for meat, since pathogens grow in warmer temperatures, the CCP