foodie question at trivia last night...

[Phentex]

it pays to watch cooking shows. Raw beef dish made with ground meat, onions and seasonings. Answer was tartare. The judge allowed steak tartare and beef tartare as well but drew the line on carpaccio which we all know is thinly sliced or shaved meat.

[Major Nikon]

1. I will occasionally eat raw fish, but draw the line at ground raw beef

I suspect the food poisoning risk is about the same, but the texture of raw ground beef doesn’t appeal to me. Carpaccio I’ve had before and don’t mind.

[Retrograde]

2. I make steak tartare occasionally

I start with a good piece of meat bought from a butcher - not supermarket ground beef - and mince it by hand with a knife. It gives a different texture since it doesn't have the fat ground into it. If I've cooked a large enough roast and there's a rare section leftover I'll use that to make a tartare: in France once I had a version that started with raw chopped beer then was quickly seared on both sides to give it a bit of a crust for contrast.

It's not a cheap dish, since the quality of meat is what makes the difference. BTW, other cultures have similar dishes, such as Ethiopian kitfo and Middle Eastern kibbe (lamb, mainly).

[Phentex]

3. Same here...

I'm barely eating any meat these days but if I wanted something, it would be BBQ.