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
Dog meat Welfare Association. The consumption of dog meat is associated with the Minahasa culture of northern Sulawesi, Maluku culture, Toraja culture, various ethnic from East Nusa Tenggara, and the Bataks of northern Sumatra. The code for restaurants or vendors selling dog meat is "RW" (Minahasan) or "B1" (Batak). Popular Indonesian dog-meat dishes are Minahasan spicy meat dish called "rica-rica". Dog meat "rica-rica" specifically called "rica-rica" "RW" which stands for "Rintek Wuuk" in Minahasan dialect, which means "fine hair" as a euphemism referring for fine hair found in roasted dog meat. It is cooked as "Patong" dish by Toraja people, and as