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 meat is estimated to be anywhere from 9.3 to 12.9 billion dollars in “medical costs and productivity losses.” Most of these diseases come from contact with contaminated raw meat, although other "vehicles of transmission" are becoming more and more frequent due to global travel. Other sources of disease-causing pathogens can include, but are not limited to: lettuce, sprouts, fruit juices, vegetables, raw milk and water. However, the main source of disease caused by microbial pathogens is usually raw meat. The type of pathogen present varies depending on the type of meat eaten. There are many disease-carrying pathogens found in raw meats,