been interested in making this for my lowfat/lowcarb diet days, and read up on some of the risks involved. most of the recipes seem to assume that you're buying a steak from a local butcher and then grinding it up yourself, as well as buying the egg from "a reputable source", whatever the fuck that means. according to the internets, making steak tartare under those conditions is safer than touching a public doorknob in terms of bacteria exposure.
what are the odds i'd die from making this with 96/4 ground beef and eggs i buy at wal-mart?
kitsa i am looking at you