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 of dog meat is illegal, farmers are allowed to slaughter dogs for personal consumption. The favorite type of meat comes from a dog related to the Rottweiler and consumed as "Mostbröckli", a form of marinated meat. Animals are slaughtered by butchers and either shot or bludgeoned. In his 1979 book "Unmentionable Cuisine", Calvin Schwabe described a Swiss dog meat recipe "gedörrtes Hundefleisch" served as paper-thin slices, as well as smoked dog ham, "Hundeschinken", which is prepared by salting and drying raw dog meat. It is illegal in Switzerland to commercially produce food made from dog meat. Although in most states