Is steak tartare safe to eat in Britain?

Question

I've eaten steak tartare many times in the past, but is it safe to prepare steak tartare at home using meat from British farms? My first instinct says that it is not, but I was wondering if anyone had any other opinions.

Answer 1

steak tartare is safe to eat now, it was declared safe when they started to release the likes of the Offal trade, along with meat on the bone. It is very nice to eat and whats better than keeping it British, our Farmers need all the help we can give them, before we pust them out in favour of the E.U.
SAVE OUR FARMERS. Pleesse

Answer 2

Being a former chef in Canada, I have made steak tartare in many places over the 20 yrs of work I had with various hotels and catering operations.

First, the meat used is good filet steak, and is mixed with onions or shallots, parsley, capers, brandy, mustard (dijon), seasonings and a raw egg.

Most places serve them garnished with the same ingredients used to make the tartare steak. The risks for any kind of food borne disease is more based on the cleanliness of the person making it and equpiment used, some will hand chop it, but most times they use a meat mincer.

One thing about most illness gained from food it is cooked food more than raw food that can be dicey.

Answer 3

There's a lot of mis-information about British beef and CJD.

1) Mad cow disease was not carried in the 'red' meat. It's essentially in the nervous system. Therefore burgers and cheap pies made form Mechanically Recovered Meat (scraped from the bones by machines) are more likely to carry it.

2) Cooking does not destroy the prion responsible for Mad Cow disease or its human equivalent - CJD. So it wouldn't matter whether your meat was well-done or raw as far as that disease is concerned.

3) There is more Mad Cows overseas than in the UK and local controls are very strict; so British beef is probably the safest in the world now.

4) Steak tartare is always the riskiest way of eating meat anyway because of the bacteria which multiply on its surface. Especially if it's been 'just warmed'. You've obviously been lucky so far. If you want food poisoning keep eating raw meat. It's the third best method known yet (after restaurant staff who don't wash their hands or clean their work surfaces).

Answer 4

Yes. Why wouldn't it be? Beef is beef and if you use quality meat from local small scale farmers (not mass produced, steroid pumped rubbish) then it will be lovely.

The only reason I can think you would be wary about British beef is due to mad cow disease. The protein which causes mad cow disease isn't killed by cooking, so if your beef was infected cooking it would make no difference. But this is a very rare disease and is on the decrease due to changes in cattle feeding/rearing regulations.

Answer 5

Dint confuse disadvantages of uncommon or medium doneness steaks with uncommon or medium doneness hamburger. in fact, the only surfaces which may be uncovered to micro organism on a steak are the decrease aspects. the interior is "sparkling." In hamburger that's all floor up jointly, and there is not any "sparkling interior" layer of meat. desire this is clever! do no longer difficulty approximately what some arbitrary record of meat doneness says approximately you. eat it the way you like it. yet I do agree that nicely performed could be slightly extra carcinogenic if cooked over wood or charcoal, and (as a medium-uncommon steak love), a waste of solid meat.

Answer 6

I wouldn't eat raw meat from anywhere these days, especially with the salmonella egg yolk on top.

Thatcher's legacy to a grateful nation includes the feeding of food animals on their own **** to improve profit margins.

Well it makes sense doesn't it?

Answer 7

Because of the Mad Cow scare and the procedures they have in place now, it may be safer there now than anywhere else.

Answer 8

No, you may get attacked by raging angry vegans !

You have been warned !