Talk:Steak tartare

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[edit] General

Can cause serious illness or death! Sounds a bit dramatic to me, but I don't know much about policy on these things. Opinions?

Well it's true, so I imagine it should be left in. Suppafly 18:47, 21 December 2005 (UTC)

As far as I'm concerned, all it can cause is serious deliciousness.--Lord Shitzu 20:24, August 24, 2005 (UTC)

I agree delicious! John Doe or Jane Doe 09:33, 2 August 2007 (UTC)

eewww, yuk..

So Steak Tartare is just a raw hamburger? Who looks at a raw hunk of meat and says "That looks really good, I'm gonna throw a raw egg and some capers on it and eat it."  ?!?!

It's good. And it's ground. Has seasoning. I don't eat it with egg or capers.

anyone know where steak comes from??? —Preceding unsigned comment added by 68.197.39.177 (talk) 23:02, 15 April 2008 (UTC)

In the Anglo-saxon world, there is a general aversion against eating raw meat, whileas on the continent it is relatively popular. I remember sitting on a bench in Edinburgh, preparing and a sandwich with filet américain (i.e. raw lean mince), and being looked at by local children as very weird ("You shouldn't eat that!").... LHOON 10:08, 20 September 2006 (UTC)
Uh, the Saxons are Continental. What are you saying?! 65.10.56.223 03:36, 25 March 2007 (UTC)
Yeah... what continent are you referring to? KenFehling 13:01, 3 August 2007 (UTC)
Regarding the danger, steak tartare is no more dangerous than a properly cooked steak -- i.e. one that has hung for a good few weeks, is seared briefly on both sides and oozes bloody juices when cut open. This is a 'good steak' in the UK as much as the continent. The reason this works with beef but not chicken or pork is because of beef's general lack of parasites or truly nasty diseases, but of course the meat must be well sourced. I would note that in the UK and Europe a properly cooked burger will also come pink and bloody inside: this is where the flavour's at. I suppose this is why steak tartare is not really an 'uncooked burger' as suggested above. You need to use high quality beef in these products, not the usual offal and fatty meat mix that goes into commercial burgers sold by the US chains and is smothered by ketchup and pickles just to give it flavour. --richiau
This is wrong. Steak seared on both sides kills the harmful bacteria, which lives on the outside of the meat, not on the inside. Grinding beef mixes the bacteria into the meat, so to kill the bacteria, the entire portion of ground beef has to be raised to a certain temperature for a short period of time (coinciding approximately with the point at which it loses its "pink" color). Moreover, unless the slaughtering of the UK cow is a precision science, there is still a statistically significant chance of injecting E. Coli and the beef tapeworm into the mix; it doesn't matter how "high quality" the beef is. Finally, I don't know what "seared briefly" means, but given the otherwise flagrant disregard of one's own health in the UK (see Oral Care, inter alia), I imagine it's something like the five-second rule, except the floor is a grill. 67.185.236.40 19:31, 4 July 2007 (UTC)
I just love the irony of being lectured on health issues by an American on the Fourth of July. Please remind me what the percentage level of obesity is in the States right now. Thanks. 195.217.52.130 17:08, 5 July 2007 (UTC)
I just love how your mentioning the Fourth of July is irrelevant and yet not unexpected, given a pattern of your sloppy logic and dubious facts from above. Also, I don't know what the "percentage level of obesity" is right now, but if it's lower in the UK, perhaps that's because the inclination to eat drops severely after all your teeth have fallen out at an early age. ;) 67.185.236.40 17:52, 5 July 2007 (UTC)
I think you've got your users mixed up. I made the comment about "briefly searing" above, but not the comment about obesity, an ad hominem comment which is off topic to boot. I don't understand your comments about dentistry, however; they seem somewhat removed from the question of steak. Anyway, I've happily eaten steak tatare all my life (and have lovely teeth, thanks) and have never had a problem. I've had beef sashimi in Japan and that was delicious and not poisonous too. I've had chicken sashimi too - in the UK and in Japan - and that wasn't bad at all. Raw duck too, come to think of it. Bleeding. Delicious. I think Americans just like to cook meat until its brown, and Europe likes to eat it pink, and perhaps being brought up this way gives us different immune systems and tolerances. My kitchen floor is pretty clean, I'd have no problem eating something that had dropped on it (after blowing any fluff off), however the ideal time to 'sear briefly' would be about 30 seconds each side --richiau
My apologies for the assumption, 195.217.52.130 seemed to be implying they were you by using "lectured" as a term. As I understand it, raw duck is pretty safe, but chicken can carry salmonella and beef definitely can carry either or both the beef tapeworm and e. coli, and I'm not sure about an acquired immunity to either, although there is a vaccine against the latter. Helpful to hear your experience with steak tartare though. It makes me a little more comfortable about trying it. 64.221.248.17 22:49, 17 July 2007 (UTC) , also 67.185.236.40

^^ Beef, lacking in parasites? Are you kidding me? Beef is the KING of parasites. Ever heard of the BEEF tapeworm?

[edit] Jules Verne

In the book More Misinformation, Tom Burnam writes "Neither the Tartars nor any other Slavic people invented, nor indeed are likely even to know of, the raw chopped and seasoned steak known as tartare or Tartar. It was invented by Jules Verne to add color to his novel Michael Strogoff." However, I've done some searches in the text of that novel (at Project Gutenberg), and I was unable to find any reference to "steak", "beef", "raw", "uncooked", or "egg". (The book is about the Tartars.) Perhaps someone else could give this a better look through to see if Burnam is correct. --ScottAlanHill 18:23, 2 December 2006 (UTC)

[edit] Tartar Beefsteak?

Among Hungarians, at least the Hungarians I know (a lot), we tend to call this dish "Tartar beefsteak"

Obviously not an original hungarian word, so it probably came from another language.. —The preceding unsigned comment was added by 65.81.93.202 (talk) 14:59, 31 January 2007 (UTC).

[edit] Copyright infringement

At some point, someone has added a large block of text between the "See also" and "External links" sections. Much of the text was cobbled together from various sources (e.g. [1],[2]), thus forming a probably copyvio. Even if we can use all of the text, the whole thing would need to be rewritten to encyclopedic standards, and I don't think it would add much to what was already in this article (and other parts are more relevant to Tatar). I'm removing the text in question. -- Gyrofrog (talk) 09:04, 13 March 2007 (UTC)

[edit] Beef tataki?

There is currently no article for tataki or beef tataki. But when there is, should there be a link to that article in the "See also" section? There are links to kitfo and gored gored, which both use raw beef. Tataki is lightly seared so I don't know ifthat qualifies as "raw." -- Gyrofrog (talk) 00:30, 14 March 2007 (UTC)

Yes, but those are often lightly grilled as well. My father, for instance, always insists on having his kitfo browned just a bit. — ዮም | (Yom) | Talk • contribs • Ethiopia 04:57, 25 March 2007 (UTC)

[edit] Some beliefs

Being form a russian-polish family, Tartar steak is among our favorite dishes. We always serve the meal with horsemeat, which is much more safe than beef when serving raw. It has always been said that traditionally the meal was even served to very young kids to give them strenght, like spinach beliefs among some western civilizations (both have a high amount of iron). I've heard about the saddle statement but never about Jules Verne's one. Might be a bit simpler, Tatar were horseriding all the time, they lived among those animals...and they even ate them. Because the way they lived ? That would make sense when we have to consider the saddle story. About J.V ? Might be very true, few decades before they invaded Russia and that was maybe one among few things they brought back. And who knows, our family beliefs might be all from the French tale. They had to make a story behind the meal after all. One thing is sure, as someone mentionned, it's not slavic.

[edit] American filet?

Who are they kidding!? Nobody in the US would eat this. That's like trying to say Americans eat horse or kangaroo. 22:45, 23 July 2007 (UTC)

Ever see the movie Rock 'n' Roll High School Forever? KenFehling 13:03, 3 August 2007 (UTC)
No. Relevance, your honor? 71.87.23.22 17:11, 3 August 2007 (UTC)
I was born and raised in the United States and I have no problem with the concept of trying steak tartare. In my opinion, it's entirely ignorant to attempt to speak for such a complete diverse nation of peoples. Learn to speak for yourself and not for others and you may have an easier time having your opinion accepted as viable.24.119.6.181 03:36, 4 September 2007 (UTC)Dorfner

Filet américain, which translates as American fillet is actually the standard name in Belgium for ground steak. This French expression is also used by Dutch speakers in Belgium. I have no idea though where the American connection comes from here. LHOON 14:16, 3 August 2007 (UTC)

In Northern South Dakota German/Russian Communities there is a product sold called Tiger Meat which is sold at local butchers. It is raw ground steak with salt, pepper, onions green pepper garlic and raw egg. According to a butcher at Kesslers in Aberdeen, SD they go through over 1000 pounds a day during the holiday season. I would say that this is proof that Americans have no problem eating Steak Tartar 24.220.136.149 (talk) 18:26, 2 January 2008 (UTC)

[edit] Tartar steak

The real tartar steak is ONLY made of fillet mignon from the horse. Fillet mignon from horse is the only part in horse free of parasites. Beef meat is NEVER used to make steak tartar. North American restaurants use beef but it is wrong... like many things Americans will do due to shallow understanding or lack of culture. —The preceding unsigned comment was added by 190.80.57.89 (talk • contribs).

All of which is known to you because of your excessive experience in all things North American. Apparently you overlooked the part about shallow North Americans not eating raw ground meat. Horse or otherwise. Tomertalk 23:24, 27 July 2007 (UTC)
Yet another blatant display of ignorance from a user who is too much of a coward to sign his or her posts after insulting an entire nation which most likely contains people of his or her culture. Get a grip. 24.119.6.181 03:39, 4 September 2007 (UTC)Dorfner

[edit] Tatarstan

"It is also often consumed, especially in Russia, with vodka, which may have a similar effect."

For my as for men who's grand-mother is tatar it's really weird! Tatarstan is in Russian so this statement is really weird (tatars are muslims and definetely don't have any dish for consuming with vodka), and this dish which is called as "Steak tartare" for me is just ammerican oddity, but not a part of tatar's cousine

"The basis of the name is the legend that nomadic Tatar people of the Central Asian steppes did not have time to cook and thus placed meat underneath their horses' saddles."

In fact it results dried meat not raw meat as "Steak tartare" does. —Preceding unsigned comment added by 82.115.54.218 (talk • contribs)

[edit] Russian recipe?

Is steak tartare a Russian dish? If so, is the recipe the same as the one presented here? I always thought that this recipe (chopped meat, the egg, etc.) was the French version. In Russian restaurants (outside Russia, I mean) they always give me another variation: not chopped, but very thin (carpaccio stile) blades of meat mixed with pickled Bet in a bowl. Has anyone heard of this? Thank you in advance! The Ogre (talk) 05:35, 21 February 2008 (UTC)

this dish is not served in Russia (including Tatarstan) and other FSU-countries. Even more the dish from raw meat decsribed in the article contradics to Islamic dietary laws (tatars are muslims) —Preceding unsigned comment added by 82.115.55.127 (talk) 13:24, 3 March 2008 (UTC)
PS I am partially a tatar (I am mixed)
Thanks! That is what I suspected. Further research on sources about this dish are needed for this article. Cheers! The Ogre (talk) 18:10, 3 March 2008 (UTC)

where does regular steak come from? —Preceding unsigned comment added by 68.197.39.177 (talk) 23:03, 15 April 2008 (UTC)

. It is also often consumed, especially in Russia, with vodka, which may have a similar effect[citation needed].

no one eats it in Russia nor in Tatarstan