Serving raw meat is risky business. Please leave it to the professionals.
This is steak tartare at its finest:
In the hands of a chef, steak tartare can be a truly beautiful thing. The process seems fairly straightforward: Obtain high quality beef, cut carefully into small pieces, season heavily, dress with a sauce or vinaigrette with balances flavors of salty and sour, then plate with the appropriate accoutrements (usually some kind of crunchy bread or potato product). When done right, it is cold and salty and gamey and has that perfectly tender texture that even the rarest cooked meat can never achieve.
But, please understand: It is ACTUALLY VERY HARD TO MAKE. So, as much as you might enjoy ordering it at restaurants, please learn from the disgusting mistakes so many people have posted on the internet, and don't try this at home.
Source: judskii.wordpress.com
People use pre-ground beef, which is wrong.
It will get sticky and look like chewed-up mush and usually isn't fresh enough to eat raw.
Source: 1.bp.blogspot.com
They take it right out the package and put it on a plate.
Gross, lazy, and wrong. This could literally contain the unknown parts of 50 different cows.
Source: butworldenoughandtime.com
You think that beef is fresh enough?
Raw meat should be red. Not brown.
Source: mediabistro.com
