professional chef here, your meat doesnt have to be frozen on the inside, it just all about cutting skills, but other then that its just straight up a great tartare
Any time someone on youtube comments starts by saying "professional here" it's 100% false. Especially when they are a brain dead weeb calling themselves a femboy
your supposed to add a splash of acid lemon juice or vinegar, balsamic preferably and some lea & perrins worcestershire sauce puts that coup de gras on any type of tartare OMG....
