Legitimately though if you want your meat to have been alive minutes before you cook it you should home-rear guinea-pigs; they apparently have rich oily meat.
@@marcusdaloia2974 I must know This gotta be why petsmart be changing 20-$25 a pig for babies This man may be onto something here bc if they a mating pair you could easily start a farm they produce like rabbits bro
@@dyllinparbs9736 I personally have not but you can find videos of people who have; the one I found was this nice old couple that made a shepherds pie out of one.
@@ladong644 pay attention to that the OC said. They described a French tartare with Italian ingredients. That is what it is. This isn’t carpaccio and wasn’t intended to be one. Thus, no one gives a shit what a carpaccio is in this context and didn’t need your “oh, the Italian version is this”. You act like you didn’t, or maybe aren’t aware, but you did the annoying Italian superiority thing. Point is, no one gives a shit, sorry.
Steak tartare is 100% raw the color is from the other ingredients like the mustard. The meat is not cooked super rare its not cooked at all. It's also usually served with an egg yolk on top, not mixed into the steak itself. Only trust fine restraunts with this one as the steak must be treated basically like sushi.
The eggs you buy in the store are pasteurized. Meaning that the only part of the egg that could give you salmonella (the shell) has a 99.99 percent chance of having any trace of it eliminated. If you wash the shell before using it the risk of salmonella is comparable to winning the powerball. In addition the health benefits of eating raw egg yolks far surpass the enormously small risk of contracting salmonella. Also beef does not carry anything that a predacious animal would carry such as trichinosis.
That's actually a myth about the beef. It is just extremely rare and not a common source of transfer to humans. This is changing though, with beef production becoming increasingly unethical. That being said, you are far, far more likely to end up getting trichinosis from Deer meat. If you've ever had Bear meat, that is an extremely common source, as well as raw vegetables. But even with all of that said, it is still extremely uncommon. This is assuming the consumption of these things is proper. Eating raw deer or bear is a death sentence. Raw vegetables are about as statistically likely to harm you as slightly undercooked beef, and pork production in the modern era has all but eliminated its transmission from it. But It still happens, and it is usually from undercooking. Point is, you're more likely to get hit by a car than get sick from eating raw beef, so long as you know where the beef came from.
@@xX_Gravity_Xx my father, cousin and uncle actually contracted it from a bear that I had harvested. I only ate it in stews and was fine. I eat pretty much all my venison medium rare but I have eaten it raw. To my knowledge I’ve never heard of anyone getting sick from venison if handled correctly. I am also aware you can get trichinosis from beef but only if that cow has been fed meat byproduct. I grew up ranching and I’m fairly certain this is true. I’m aware some “factory farmed” beef can be tainted easier though.
As a French person, this is supper legit and looks so delicious. Great idea of the bacon bit as it is not traditional in France. I still like fresh baguette better than grilled but you nailed anyone. 9.5/10
@@somethingmemorable5707 yes, the world around us is determined by the amount of likes something gets. What a time to be alive. I guess two can play that game. 372 people out of 8 billion liked a comment so it must be good lol.
My dad eats his steak tartare with 3 ingredients. This man buys raw ground beef from the fresh meat section, bread crumbs, and a whole onion. He picks up a hand full of ground beef, dips it in the bread crumbs then puts it in his mouth before picking up the onion and taking a bite out of it like an apple. He's also the same man who eats raw angel hair spaghetti just crunching on it. He is a mystery to me.
Probably saying something obvious here but your dad is a freak. Raw ground beef is extremely dangerous a rare steak is safe to eat cause the part of the meat that comes in contact with the butcher's blade gets cooked killing of the bacteria. But when you ground up meat all of that gets mixed together which makes it very dangerous. Beef tartare works because the meat is very fresh and extreme care is taken during the butchering process with the understanding that the meat is gonna be consumed raw.
Lmaoooo, Watch his earlier videos. They were absolutely positively raw and for a very long time he would say medium rare was raw. Now he’s very good and obviously knows the difference, but there was absolutely a learning curve
Huh? It doesn’t need to be cured and it’s not. Most raw steak is perfectly safe to consume as long as you purchase it from a reputable vendor and you know it’s clean.
Wow I bet that pickle is such a nice caring and loving guy. Man he also had the best physique I’ve ever seen, I bet that he would making you feel so loved
Thanks for using oxidized steaks! As a meat cutter it’s the most annoying thing when a customer saying the steaks rotten or bad because it has a small grey spot from where it touched another steak!
I receive and stock all the meat and sausages at the place I work and it's annoying whenever customers come to me holding two sausage packets that were shelved on different days and insist that the oxidised one must be rotten.
People are never happy, worked in a meat department and in 2years we changed from vacuum sealed plastic trays because of dark meat to styrofoam and plastic wrap, and then back be the trays for the environment.
Also had when traveling in Dijon, France. Menu was completely in French and used Google Lens to translate and just saw the word “Steak.” Ordered expecting something cooked and got finely cut raw beef. Didn’t want to waste 30 euro so tried it anyway and it was actually the best thing I’ve ever… actually no it was kinda weird and I couldn’t get over the texture. Glad I tried something new, but definitely not for me. Wouldn’t think it would be that hard to like since always order steaks med rare but nope. To each their own.
@@CrakinatorJust the meat you get in supermarkets, or by big corporations Luckily I live in an area known for its cows, so I can easily get high quality meat
I love seeing internet dweebs say shit like this lol. Who wants to bet this guy can’t even cook for himself let alone have ‘fun’ and experiment with it. Go get ur McDonald’s
@@WrestleManiaMan1000in italy it's so common and normal cow or horse raw meat, with a pinch of salt pepper and EV olive oil it's one of the best thing you can have in your life
I love every micro action this dude does. The way he the edits the chopped parsley fir that satisfying thuds, the effort he puts into making it look like the bread was just a dick flopped on the table. I see you, I appreciate your art good sir. Please make more.
@@Jack-sc1hw salmonella is unable to penetrate into beef although it can exist on the surface. with chicken it can exist throughout, hence why you don’t ever see medium rare chicken. so yea there is a risk of contamination for mignon but it’s unlikely if your fridge is clean. saw a thing where some guy in alaska left a bit of beef on his shelf for a couple months and was fine after eating it raw which is pretty funny.
Steak tartare is a classic meal in France you could find it on a lot of restaurant menu. The name seems to came from the Tatars, an ethnic population that used to eat raw meat such as horse, deer and others, finely sliced. It's not that weird to eat raw meat, Italians also did with the famous carpaccio.
Note: cut off the outer layer of steak to further prevent risk of food poisoning. Most of the bacteria that is harmful is on the outside from processing cross contamination
Yeah, turning a steak that has already started to brown on the outside into a tartare is a great way to give yourself food poisoning. I love tartare, but that was horrifying
@Kombat Kompanion No the browning is certainly oxidation, bacteria and molds have other colours and make the surface more slimy instead of watery. You can infer that browned meat is likely to have a higher bacteria count since it's been exposed longer, but meat will still brown even if kept sterile
@Kombat Kompanion that depends on the country you're in, in central europe where food hygiene is pretty high maybe 30-40, in third world countries like the USA you're probably right with 100, but I wouldn't eat raw meat there anyways
@@loo5nstill tastes and smells like blood and raw muscles. Even if it’s safe and healthy, I still find it disgusting. It’s like swallowing raw egg whites, it gives me chills.
@@liltjaykyou clearly don’t know much about steak, the brown colour just means oxidisation, which is completely safe. Usually quality is judged by marbling, the steak he used had pretty good marbling
@@liltjaykyou clearly don’t know much about steak, the brown colour just means oxidisation, which is completely safe. Usually quality is determined by marbling, judging from how the steak he used looked like, it was of pretty good quality
I really love tartar, easily one of the best dishes out there... people complaining about it surely doesn't know tartar has been a thing since Mongol's times
@zccau And your point is? What I'm trying to say is that, even if there are some risks by eating raw meat, pretty much is the same thing for every food out there, if eating raw meat were dangerous as close as people are bitching about, then tartar wouldn't even exist
@@zccau2316??? No it’s not at all like that. Mongol was thousands of years ago and the nazis were 1940, like what point are you trying to make? And the Nazis weren’t famous for food either. I’m so puzzled by your stupidity
