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 and they differ according to the source, whether it be mammalian, poultry or seafood. Some disease-carrying pathogens found in beef are "Salmonellas", "Escherichia coli", "Shigella", "Staphylococcus aureus", and "Listeria monocytogenes". Different varieties of "Salmonellas" are often found in contaminated poultry. Seafood itself can also contain a wide variety of pathogens. The most common pathogen in raw oysters is "Vibrio" gastroenteritis, while "Salmonella", "Plesiomonsas shielloides", and "staphylococcus" are found in contaminated raw shrimp, and "Vibrio cholerae" has been found in raw crabmeat. Many of the symptoms that result from these diseases involve intestinal damage and can have potentially fatal effects for