Musashi wrote:
> "Dan Logcher" > wrote in message
> ...
>
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.
>
> Sounds delicious.

My grandfather's recipe. I took over the task of making it after
he passed away.

> I find the meats at Whole Foods excellent, as well as the Bell & Evans
> chickens they sell.

The meats are excellent, though a little pricey. The boneless NY Shell
was $10.99/lb.

> As to the fish section, they make an effort but I could do better.
> I find their variety is good but the freshness is mediocre.

Its better than regular supermarket fish though.. just way too expensive
for me to shop on a weekly basis.

--
Dan