Is Steak Tartare Safe To Eat?

Smells pretty good. Beef tartare is raw meat. Straight up raw beef. And it's delicious, and you shouldn't be afraid of it. It's basically sushi, but instead of fish, it's beef. Cheers. I would say the source of the product is the most important factor. I think that the stigma of foodborne illnesses is a result of a lot of poor handling of food 20, 30 years ago. As long as you're buying California eggs, and you're using prime, humanely raised, hormone-antibiotic-free meat, then you probably have more worry about not washing the parsley than you would getting sick from your egg or your beef. Obviously, my preference is to use a very high-quality meat. Tenderloin is fantastic because it's so lean, and it's very easy to butcher, especially for a home cook. And it has very little marbling, which makes for a better tartare. You know, looking at it, it kind of looked a lot like raw ground beef. And then you put raw egg on top of it, which are two things that you're supposed to watch out for. Never eat raw. So me personally, red flag shooting everywhere. Like, I don't think I should be eating this at all. The quality of the meat, and with all those capers and shallots in there altogether, it's actually incredible. It's so tasty. You know, it's like the best flavor of, say, a rare steak, you know?