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 is related to the time and temperature meat is allowed to remain. As of 2004, the maximum “regulatory limit” for poultry during production was 13 degrees Celsius. There are a variety of methods used to detect and kill pathogens. The most effective, as expected, is to cook the meat to a high enough temperature to kill all growth, but meat can be re-contaminated during any step of the food production process, especially if workers handle both raw and cooked products. The risk of disease from a ready-to-eat (RTE) product such as chicken nuggets is significantly higher due to the fact