Steak tartare 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 meat was first noted in
Raw feeding Bacteria proliferation in any meat can be reduced by following proper food safety practices such as defrosting meat in the refrigerator or by cooking raw meat, both of which reduce the risk of pathogens. Raw meats may also contain harmful parasites. As with bacteria, these parasites are destroyed during the heat processing of cooking meat or manufacturing pet foods. Some raw diet recipes call for freezing meat before serving it, which greatly reduces (but does not necessarily eliminate) extant parasites. According to a former European Union directive, freezing fish at -20 °C (-4 °F) for 24 hours kills parasites. The