{"id":20932,"date":"2023-02-04T19:23:49","date_gmt":"2023-02-04T11:23:49","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=20932"},"modified":"2023-02-04T19:23:59","modified_gmt":"2023-02-04T11:23:59","slug":"is-steak-tartare-safe-to-eat","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-safety-guides\/is-steak-tartare-safe-to-eat\/","title":{"rendered":"Is Steak Tartare Safe To Eat?"},"content":{"rendered":"\n
\"Is<\/figure>\n\n\n\n

Have you ever watched the British sitcom Mr. Bean? If you have, you have probably watched the episode where Mr. Bean ordered steak tartare at a fancy restaurant. To his dismay, he was served uncooked beef. Well, that is how steak tartare is prepared\u2014raw. Steak tartare or tartare is a dish of uncooked ground meat, often beef, and often served with raw egg yolk, onions, capers, mushrooms, and pepper.<\/gwmw><\/p>\n\n\n\n

Historians say tartare originated in French Polynesia, where consuming raw meat is common. In some French bistros and restaurants, steak tartare had started to appear on menus in the late 19th century. It became more prevalent in the early 20th century and peak in popularity in the 1950s. However, steak tartare started to become less popular since the turn of the 21st century. <\/p>\n\n\n\n

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You might also like: How The Japanese Make Sashimi Safe To Eat<\/a><\/p>\n\n\n\n

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One of the main reasons why people are hesitant about steak tartare is their fear of being ill after consuming raw meat. But what is the truth? Is steak tartare safe to eat?<\/p>\n\n\n\n

IS STEAK TARTARE SAFE TO EAT?<\/strong><\/h2>\n\n\n\n

Well, the truth is that there is always a risk of foodborne illness in consuming raw meat, that include sashimi and tartare. For this reason, the United States Department of Agriculture (USDA) recommends to cook all types of meat. For cannibal sandwiches, they recommend cooking the ground beef with the same seasonings and toppings until it reaches 160\u00b0F (71\u00b0C).<\/p>\n\n\n\n

Raw meat is highly susceptible to microbial contamination. Escherichia coli (E. coli) is the most frequently discovered pathogen (disease-causing bacteria) in raw beef. The E. coli strain called <\/a>O157:H7<\/a> can seriously harm the lining of the intestine by producing a toxin. This enters the bloodstream that will eventually cause kidney problems. The Centers for Disease Control and Prevention (CDC) has reported the strain to cause 73,000 illnesses annually in the United States alone. Beef is also frequently contaminated with Listeria monocytogenes, Salmonella, and Staphylococcus aureus. Cooking can eliminate all of these types of pathogen. But since steak tartare is uncooked meat, the risk of bacterial infection increases.<\/p>\n\n\n\n

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You might also like: Is Eating Raw Oyster Really Safe?<\/a><\/p>\n\n\n\n

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But this should not stop you from eating steak tartare if you enjoy it. Because steak tartare is safe to eat, only if prepared properly. The idea is to make the preparation as hygienic as possible so that the risk of bacterial infection is low. Not following basic hygiene rules at any point of the preparation increases the risk. For example, if the ground meat is already contaminated, mixing will distribute the harmful microorganisms throughout.<\/p>\n\n\n\n

STEAK TARTARE AND FOOD SAFETY<\/strong><\/h2>\n\n\n\n

Raw ingredients of steak tartare are really simple to prepare. But like what I already mentioned, there should be caution throughout, especially when prepare the meat. You would want the highest quality of meat. If you are preparing the dish yourself, source the meat from your trusted butcher. It is better that you let him know that it will be consumed raw. That way, he will provide you the freshest meat. The shorter the meat is exposed, the less time it takes to accumulate contaminants.<\/p>\n\n\n\n

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You might also like: Science Says Never Have Your Steak Well Done<\/a><\/p>\n\n\n\n

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But if you do not want the trouble making tartare at home, visit a restaurant that serves this dish. Restaurants that do have a special area for preparing steak tartare. This particular area ensures that hygiene is always a priority. A special cleaning and sanitation method for tools (knives and cutting boards) and equipment are in place. Before serving, chefs will frequently immerse the meat in boiling salt water to kill any microorganisms. It is then placed in a bucket of ice water.<\/p>\n\n\n\n

<\/gwmw><\/p>\n\n\n\n

<\/gwmw><\/gwmw><\/p>\n","protected":false},"excerpt":{"rendered":"

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