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 71.2 (2005): 402–406. Print. Myint, M.S. et al. “The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture.” Food Microbiology 23.6 (2006): 599–604. Print. Sammarco, M.L., Ripabelli G., Grasso, G.M. “Consumer Attitude and Awareness towards Food-relate Hygienic Hazards.” Journal of Food Safety 17.4 (1997): 215–221. Print. Scanga, J.A et al. “Microbiological contamination of raw beef trimmings and ground beef.” Meat Science 56.2 (2000):145–152. Print. Smil, Vaclav. “Eating Meat: Evolution, Patterns, and Consequences. Population and Development Review 28.4 (2002): 599–639. Print. Tebbutt, G.M. “An Evaluation of