Dan Logcher wrote:
> 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.
My understanding is that the issue isn't so much the lack of cleaning of
equipment, but the grinding of unwashed meat. Any contamination on the
surface is ground into the mixture, where it can no longer be washed away.
You certainly minimize the risk by grinding it yourself. But my point is
that the risk isn't as great as we are led to believe, even if you use
pre-ground supermarket meat. It eat it rare frequently, and it's never made
me sick.
Yes, I'm aware that there is a risk, but since I enjoy it and the risk is
obviously slight, and if I do get sick, it's unlikely to kill me, I run the
risk.
--
Ken Blake
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