First tartare is cut not minced, and usually eaten just after preparing it, there is no time for anything to multiply. When I prepare it at home it is in my stomach less than 30 minutes after cutting it. At that point you have the same risk as licking the knife I used to prepare it.
The issue is stuff already in the meat because the animal was sick, like salmonella, hepatitis etc. Same risk as rare steak.
Edit: I am wrong, most bugs are on the surface, the same part normally seared in a steak. That part is consumed raw in a tartare so it is in fact not the same risk as a rare steak.
And it is basic food safety knowledge that most bacterial growth on red meats is on the outside due to the muscle density compared to poultry. That’s why you can be served medium or rare steak and not medium chicken. Searing the outside of a steak kills the entirety of the bacteria that are on the surface. The meat must be fresh if you’re going to eat it raw, and you are supposed to carve away the outside layers all around when preparing it regardless, which is how I prepare my own tar-tar.
I have seen commercial kitchens and I have trust issues with undercooked food. I trust myself to make tar-tar at home because I understand how to handle the meat properly. I need to actually know the restaurant before I’ll risk eating tar-tsr there. I’ve had food poisoning that’s nearly killed me before, and it’s not an experience I’d like to repeat.
Minced is simply a size of cut, and it’s the size tartare is traditionally cut to. Also, licking a knife is a classically risky activity regardless of what it’s been cutting, that’s a terrible analogy.
Respectfully, bullshit.
First tartare is cut not minced, and usually eaten just after preparing it, there is no time for anything to multiply. When I prepare it at home it is in my stomach less than 30 minutes after cutting it. At that point you have the same risk as licking the knife I used to prepare it.
The issue is stuff already in the meat because the animal was sick, like salmonella, hepatitis etc. Same risk as rare steak.
Edit: I am wrong, most bugs are on the surface, the same part normally seared in a steak. That part is consumed raw in a tartare so it is in fact not the same risk as a rare steak.
Per Mariam-Webster:
Mince: to cut or chop into very small pieces
And it is basic food safety knowledge that most bacterial growth on red meats is on the outside due to the muscle density compared to poultry. That’s why you can be served medium or rare steak and not medium chicken. Searing the outside of a steak kills the entirety of the bacteria that are on the surface. The meat must be fresh if you’re going to eat it raw, and you are supposed to carve away the outside layers all around when preparing it regardless, which is how I prepare my own tar-tar.
I have seen commercial kitchens and I have trust issues with undercooked food. I trust myself to make tar-tar at home because I understand how to handle the meat properly. I need to actually know the restaurant before I’ll risk eating tar-tsr there. I’ve had food poisoning that’s nearly killed me before, and it’s not an experience I’d like to repeat.
Now that I think about it, I understand what you mean, I edited my previous reply.
Minced is simply a size of cut, and it’s the size tartare is traditionally cut to. Also, licking a knife is a classically risky activity regardless of what it’s been cutting, that’s a terrible analogy.
My bad, for some reason I thought that mincing was the act of using a meat grinder. English is not my mother thongue.