What is Beef Tartare? A Complete Guide to This Raw Meat Delicacy

Beef tartare is a raw beef dish that originated in France and has become popular around the world It may seem intimidating to eat raw meat, but when prepared properly, beef tartare is actually quite delicious!

In this complete guide, we’ll cover everything you need to know about beef tartare, including:

• What it’s made of
• A brief history
• How it’s prepared
• Regional variations
• Safety tips
• Serving suggestions

Let’s dive in and demystify this unique culinary delight.

What Exactly is Beef Tartare?

Beef tartare is made from raw, lean beef that is chopped or minced very finely. The beef is mixed with various ingredients like capers, onions, parsley, Worcestershire sauce, Dijon mustard, egg yolks, and more. It has a soft, tender texture and is served chilled.

Traditionally, beef tenderloin or sirloin are used. The meat is chopped by hand or ground to achieve an ultra-fine texture. This allows all the flavors to blend smoothly when mixed together.

So in a nutshell, the components of classic beef tartare are:

• Finely chopped or ground raw beef
• Onions, capers, parsley for crunch and flavor
• Mustard, Worcestershire sauce for tangy kick
• Egg yolk for richness
• Olive oil or butter to bind
• Salt, pepper, and other seasonings to taste

When mixed artfully, these simple ingredients combine to create a light and refreshing raw beef delicacy.

A Brief History of Beef Tartare

The origins of beef tartare can be traced back to the Tatars, a Mongolian tribe in Central Asia. According to legend, the Tatars would place raw meat under their saddles as they rode, tenderizing it by the friction and motion. They may have eaten the meat raw or lightly cooked.

This technique was observed by French chroniclers in the 13th century. Over time, it evolved into the raw meat dish we know today, likely adapted by French chefs. By the late 1800s, steak tartare was appearing on menus in Europe and America. It gained popularity for its rich flavors and novel experience of consuming raw beef.

The name comes from the classic preparation of serving raw beef with tartar sauce on the side. Nowadays, the dish can go by many names like steak tartare, tartar steak, or beef tartare. But whatever you call it, the focus remains on quality meat and complementary flavors.

Preparing Beef Tartare at Home

While eating raw meat may seem daunting, beef tartare is perfectly safe when you follow proper handling guidelines. Here are some tips:

• Select the freshest, highest quality beef. Choose tender cuts like filet mignon or sirloin from a trusted butcher. Ensure it is as fresh as possible.

• Keep everything chilled. Work with chilled meat and tools. Place the minced beef and mixing bowls in the fridge while prepping other ingredients.

• Use clean utensils. Wash all cutting boards, knives, bowls thoroughly before use. Avoid cross-contamination.

• Chop finely. Dice the meat into very small, consistent pieces for the right mouthfeel.

• Season judiciously. Use ingredients like mustard, Worcestershire, etc. in moderation so flavors blend harmoniously.

• Serve immediately. Eat the beef tartare within a couple hours of preparation for food safety.

Follow these tips and you’ll be ready to enjoy restaurant-quality beef tartare in your own kitchen!

Regional and International Variations

While the French classical preparation remains popular, cultures around the world have put their own spin on beef tartare:

• Germany: Called Mett or Hackepeter, German tartare uses fresh pork and is served on bread or a bun

• Korea: Yukhoe is a Korean take, seasoned with sesame oil, soy sauce, and sliced pear

• Ethiopia: Kitfo features minced raw beef flavored with chili powder and clarified butter

• Scandinavia: Often served with pickled beets and topped with a raw egg yolk

• Mexico: Carne apache or carne tartara adds lime juice and chili peppers for a citrusy kick

• Italy: Uses olive oil, Parmesan, truffles, sometimes shaped into meatballs

It’s fascinating to see the endless variations that have evolved from the humble Tatars’ saddle technique. Beef tartare is prepared in so many ways around the globe!

Serving and Garnishing Beef Tartare

Beef tartare makes a stellar appetizer or light main. There are many creative ways to plate and garnish it:

• Shape it into a patty or pyramid on the plate

• Serve alongside toast points or crackers

• Top with chopped parsley, chives, or microgreens

• Make tiny beef tartare hors d’oeuvres on potato crisps

• Add a quail egg yolk on top for decadence

• Place a dab of mustard or horseradish aioli alongside

• Arrange slices of radish or fresh herbs around the plate

However you choose to present it, beef tartare is sure to impress guests. Its vibrant red hue against white plate makes a stunning yet easy appetizer.

Is Beef Tartare Safe? Handling and Consumption Tips

It’s understandable to be concerned about foodborne illness when eating raw beef. Follow these tips for safe enjoyment of beef tartare:

• Source beef from reputable butchers and markets only

• Use freshly minced beef, not pre-packaged

• Keep meat chilled at every stage: storage, prep, and service

• Clean all utensils and surfaces thoroughly before use

• Consume immediately after preparation; don’t let it sit out

• Avoid if you have a compromised immune system

• Pregnant women should also avoid, due to risk of toxoplasmosis

Exercising care around handling, hygiene, and freshness reduces risks significantly. Many beef-eating cultures around the world consume tartare safely. It ultimately comes down to your personal comfort level with raw beef.

Ready to Try This Unique Dish?

Beef tartare is a timeless raw meat delicacy that offers an upscale eating experience. With its French origins and endless global adaptations, it has evolved into a staple on fine dining menus. While preparing raw beef requires caution, it is perfectly safe to enjoy when freshness and sanitation guidelines are followed.

Hopefully this guide has demystified beef tartare, from its ingredients to history to safe handling. So gather your shallots, capers, and finest cut of beef, and get ready to experience this raw delicacy. Your tastebuds are sure for a treat. Just take care and have fun with it!