Steak tartare, known for its raw beef and vibrant egg yolk, is both luxurious and intimidating, making it a fine-dining intrigue that stands apart.
The main concern with steak tartare is bacterial contamination, particularly E. coli, which can be present in raw meat during the butchering process.
Restaurants maintain tartare safety by using high-quality beef, keeping it at low temperatures, and ensuring proper utensil sanitation to prevent bacterial growth.
At home, safety in making steak tartare begins with choosing high-quality beef from a hygienic butcher, emphasizing the importance of proper handling.
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