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 poultry, just beef and meat from other mammals, because poultry was not being mass-produced in the early 20th century. The federal meat inspection programs continued to be revised throughout the 20th century, especially in the 1960s and 1970s, in light of studies that showed more dangers not yet addressed. The current rule used by the FSIS, or Food Safety and Inspection Services, was published in 1996 and known as HACCP. This stands for the Pathogen Reduction/Hazard Analysis and Critical Control Point Systems. It was originally developed by the Pillsbury Company to make sure that food used by the U.S. space