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 study published in "Meat Science", is called multiplex PCR (Polymerase Chain Reaction) and is based on the analyzing of nucleic acid and had promising results. Ahn, D. U., Jo, C., Olson, D.G. “Analysis of volatile components and the sensory characteristics of irradiated raw pork.” Meat Science 54.3 (2000): 209–215. Print. Altekruse, Sean F. DVM. “A multi-state survey of consumer food-handling and food-consumption practices.” American Journal of Preventive Medicine 16.3 (1999): 216–221. Print. Altekruse, S. F. et al. “Vibrio Gastroenteritis in the US Gulf of Mexico Region: The Role of Raw Oysters.” Epidemiology and Infection 124.3 (2000): 489–495. Cambridge University Press.