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  #1  
Chojin Chojin is offline
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Old Aug 9th, 2010, 12:50 AM        steak tartare




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
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Fathom Zero Fathom Zero is offline
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Old Aug 9th, 2010, 02:07 AM       
Comparable to a three-star restaurant, I'd imagine.
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kahljorn kahljorn is offline
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Old Aug 9th, 2010, 04:05 AM       
might not be the answer that you're looking for but you can grind steaks up in a food processor :O
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Mockery Mockery is offline
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Old Aug 9th, 2010, 04:31 AM       
Wal-mart steak?

Just spend an extra buck and get something better. I used to buy this beef (I believe Kroger sells it back on the East coast along with some other chains) called Laura's Lean Beef. All natural, hormone free beef. Delicious stuff. Used to make burgers, tacos, 'n everything with it. Well worth the extra buck or so that it costs. http://www.laurasleanbeef.com
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Zhukov Zhukov is offline
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Old Aug 9th, 2010, 05:00 AM       
They sell steaks at Wal-Mart? Would you really stoop so low?
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kahljorn kahljorn is offline
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Old Aug 9th, 2010, 05:08 AM       
now they have super-walmarts which are normal grocery stores inside of walmarts which are basically the same as most regular grocery stores except cheaper

ALSO YOU CAN TOTALLY PUT STEAK UNDeR THE SADDLE OF YOUR HORSE AND RIDE FOR FIVE DAYS tHEN eAT IT
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Old Aug 9th, 2010, 05:50 AM       
you'll be fine
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Kitsa Kitsa is offline
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Old Aug 9th, 2010, 09:14 AM       
I wouldn't do it with ground beef.

The problem with ground beef is that the friction of the grinding raises temps and introduces a lot of oxygen, or so I've read, and that ups the bacteria. You don't run into that with steak because the temperature and exposure to oxygen are consistent before use.

You don't want e.coli, trust me. I had bad stuff coming out of both ends, often at the same time, for days.
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Fathom Zero Fathom Zero is offline
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Old Aug 9th, 2010, 09:18 AM       
i.e. grind your own meat like a man.
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Kitsa Kitsa is offline
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Old Aug 9th, 2010, 09:35 AM       
I'd grind or chop it myself...what I'm saying is that I wouldn't use supermarket ground beef (ESPECIALLY walmart, because you know they don't give a shit).

I had some (made with hamburger) served to me on a toasted bagel at a party. It could be because I'm more or less vegetarian, but I gagged. Couldn't take it, especially from an unknown source.
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Fathom Zero Fathom Zero is offline
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Old Aug 9th, 2010, 09:37 AM       
Yeah, I dunno if I'd take raw meat from anybody unless lawsuits and licenses were at stake if it wasn't alright.
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Colonel Flagg Colonel Flagg is offline
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Old Aug 9th, 2010, 02:10 PM       
Quote:
Originally Posted by Fathom Zero View Post
i.e. grind your own meat like a man.
My vote.

Quote:
Originally Posted by Kitsa View Post
I had some (made with hamburger) served to me on a toasted bagel at a party. It could be because I'm more or less vegetarian, but I gagged. Couldn't take it, especially from an unknown source.
Kit, you handled it better than I would have.

Quote:
Originally Posted by Kitsa View Post
The problem with ground beef is that the friction of the grinding raises temps and introduces a lot of oxygen, or so I've read, and that ups the bacteria. You don't run into that with steak because the temperature and exposure to oxygen are consistent before use.
You're right on the exposure to oxygen and the increased temperature. The biggest issue, in my opinion, is that even though you get a "Best By:" date on the package, you never really know WHEN the meat was actually ground. Nor do you know how long the meat was at ambient (or higher?) temperatures prior to, during and after grinding, or at anytime thereafter (Say it takes you a little longer than normal to get back home after shopping ...).

We just took a food safety training class at work, and it scared me shitless about eating raw ANYTHING.
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Chojin Chojin is offline
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Old Aug 9th, 2010, 03:15 PM       
kk. there's a bison farm near where i live and they make ground bison meat there. i'm tempted to try this with that meat... would that be any safer? i don't have the tools here to grind or finely mince steak meat.
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Kitsa Kitsa is offline
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Old Aug 9th, 2010, 03:20 PM       
lemme ask you this...why is it essential that it be ground? I'd also ask why it's essential that it be raw, but I have a feeling you've shored up evidence about proteins and amino acids and polypeptides and all of that, so I'll leave that be. Why can you not slide chunks of albumin-slicked steak down your gullet?
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Chojin Chojin is offline
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Old Aug 9th, 2010, 04:29 PM       
well like i said, i don't have the tools to cube or otherwise finely chop the meat

the recipe calls for it to be raw and finely ground, cooking it would sorta defeat the purpose of making steak tartare
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Kitsa Kitsa is offline
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Old Aug 9th, 2010, 04:32 PM       
do you have a kroger near you?

I have a 75 cent off coupon for Lauras Lean Beef, 8 oz and up, if you do. I could mail it to you tomorrow if need be.
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kahljorn kahljorn is offline
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Old Aug 9th, 2010, 08:23 PM       
i can't believe that you dont have a food processor or some shit
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stevetothepast stevetothepast is offline
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Old Aug 9th, 2010, 10:13 PM       
you can only get hamburgers well doneat restaurants in canada.

I eat it sometimes rare if I make it myself but I get SCARED!
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executioneer executioneer is offline
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Old Aug 9th, 2010, 10:28 PM       
get the irradiated beef, that should be bacteria free

dunno if they've got irradiated eggs though
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Kitsa Kitsa is offline
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Old Aug 9th, 2010, 10:33 PM       
I don't trust irradiated anything, and I'm an irradiated person.

Case in point: radiation is supposed to sterilize. I've given birth three times, thanks, and I've also grown fruit from "irradiated" seeds.

It might wipe the slate during the process (it kills rapidly growing cells...that's why it's used for cancer) but anything can happen between then and when it hits your plate. In my opinion.
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Old Aug 9th, 2010, 10:39 PM       
where did you get irradiated seeds from
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Kitsa Kitsa is offline
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Old Aug 9th, 2010, 10:41 PM       
irradiated fruit.
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Old Aug 9th, 2010, 11:48 PM       
I'm almost positive I remember seeing a food processor in his kitchen, but I also think using that unsanitary piece of equipment might be worse than licking your e.coli straight off the counter.
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Colonel Flagg Colonel Flagg is offline
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Old Aug 10th, 2010, 12:46 AM       
The guts of your standard food processors are usually dishwasher-safe.

That is, if you have a dishwasher. If not, then you're right - he may be better off grinding up the raw meat with his teeth.

Masticate away.
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Perndog Perndog is offline
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Old Aug 10th, 2010, 03:43 PM       
If you don't have the means to go to a good butcher and buy a good steak and get it chopped up, steak tartare probably isn't a viable menu option.

If you're just all about the undercooked meat thing and aren't dead set on a particular recipe, buy the cheapest steak you can find from wal-mart or wherever, cut it into bite-sized pieces (or don't) and briefly sear each outside surface. Voila, beef sashimi, likely to be more or less safe.
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