In article >, Andy > wrote:

> I don't remember the grade of meat. I'd probably grind rib eye. I also forget
> what it was served on... little pumpernickel squares comes to mind. I do
> remember it being served almost as sparingly as caviar.
>
> Best,
>
> Andy

IMHO rib-eye is a bit fatty for eating raw.

Raw beef fat is just nasty.

While I prefer a fattier cut for making ground beef for cooking, when I
make tartar, I get sirloin tip, the leanest I can, cube it and serve
with a dipping sauce of raw egg yolk and a bit of oyster sauce.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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