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 that many consumers do not re-cook them, believing them to be safe. "E." coli, "Salmonella" and "Shigella" have all been found in RTE products. A study of working practices in shops selling raw meats (including butcher’s shops, supermarkets and general stores) published in the "Journal of Hygiene", found pathogens on slicing machines, wiping cloths, worker’s hands, towels, and nail brushes. This facilitated the contamination of already cooked meats. This example shows the need of a method of detection. The traditional method is based on using cultures examined under a microscope, which is time-consuming. A method tested in 2005 in a