A dish that may initially raise an eyebrow or two, beef tartare represents the epitome of love for excellent quality beef, captivating the palates of serious food lovers.
The safety of beef tartare largely depends on the quality of the beef and the sanitation practices employed during its preparation. Using fresh, properly handled, and preferably organic or grass-fed beef is crucial.
First, you need to buy a whole beef steak from a reputable butcher or a good grocery store. When I make raw dishes like tartare, I go to high-end grocery places like Central Market.
If you’re making steak tartare the traditional way a chef prepares it there is nothing that kills the bacteria. This is a common misconception and myth.
Technically, all of the best and freshest whole cuts of beef, except for ground beef, can be used for beef tartare. Chefs recommend raw beef tenderloin because it is lean, soft, and doesn't have any connective tissue that would make it tough.