FoodBanter.com - View Single Post - should I eat wild salmon sushi from a reputable fish monger?

Dan Logcher[_1_]

wrote:
> Dan - What sort of meat do you use in your steak tartare? Not shrink
> wrapped chopped meat from the supermarket, i hope! I used to eat that
> when I was a kid, but I'm afraid to eat it now.

I buy boneless NY Shell steaks from Whole Foods, trim and chop in my
food processor. I then add a raw egg, worcestercestershire sauce, A1
sauce, Heines 57 sauce, and a spoon full or two of Grey Poupon mustard.
Mix well and chill overnight. Serve on Pepperidge Farms toasted thin
bread or Kavle crackers.

Most beef contamination seems to occur with hamburg, since the equipment
isn't cleaned for many batches of ground beef. I've always ground my own
for Steak Tartare.

--
Dan