Tartare is cut from inner muscles, less likely to have any infections etc.
It’s also sold separately from ordinary minced meat.
Comment on Consistency is key
anytimesoon@feddit.uk 3 days agoI’ve heard this sad many times, and I’m sure there’s truth to it. Raw meat needs to be treated carefully because the risk exists.
I’m not sure the risk is as severe as this comment suggests, though since many cultures have a version of raw minced beef like this en.m.wikipedia.org/wiki/Steak_tartare
bstix@feddit.dk 2 days ago
Whitebrow@lemmy.world 2 days ago
It’s also supposed to be consumed within 15-30 minutes of being prepared if memory serves.
ebc@lemmy.ca 2 days ago
It’s also frozen at some point which does kill most of the bacteria
ExtantHuman@lemm.ee 2 days ago
The bacteria reside in the surface of the meat, which is why you can pretty much briefly sear the outside of a steak and have it bloody in the middle and be fine.
If you grind up the meat, it’s all surface now.
That wiki mentions it has become less common due to all the potential health issues.