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
White meat than 65%. This categorization is controversial as some types of fish, such as tuna, are red when raw and turn white when cooked; similarly, certain types of poultry that are sometimes grouped as "white meat" are actually red when raw, such as duck and goose. Poultry white meat is made up of fast-twitch muscle fibres, while red, or dark, meat is made up of muscles with fibres that are slow-twitch. Within poultry, there are two types of meats—white and dark. The different colors are based on the different locations and uses of the muscles. White meat can be found within