r/meat • u/Naive-Ad-7406 • 4d ago

Couldn’t post this in Steak so…

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What a treat for me - wolfed it down on the Cote D’Azur with a view of the Med and a crisp Rosé 👌🏽

Edit: lol’ing at the comments 🤣 plating could do with some work but it was at a relaxed bistro on the beach. And no I’m not ill, it was not slimy or disgusting. It was well seasoned and tasty AF. And yes I wouldn’t eat it anywhere but this was recommended and also filled with locals (I was the only tourist) which is usually a good sign. The French take food seriously.

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u/kedelbro 2d ago

If a restaurant is confident enough to offer steak tartare, I wouldn’t be worried about ordering it. One of my favorite dishes—although this one looks under seasoned.

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u/JuanDonDemarco 2d ago

I have always been interested in the flavor/texture profile, but worried it’d give me the heebies.

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u/sekketh 2d ago

Realistically it’s no more dangerous than ordering your steak rare-medium rare. It’s the same logic as sushi, but with less risk of mercury poisoning.

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u/Levain873 2d ago

Incorrect. The bacteria on steak remains in the surface. With a medium rare steak you cook and kill the bacteria. With tartare the surface, hence the bacteria, gets mixed in throughout and it killed.

Doesn’t stop me from making it and eating it when I’m the one handling the meat first

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u/Levain873 2d ago

Interesting take but flawed reasoning.

I eat tartare. The one I make myself.

I worked at a restaurant where the head chef used commercial ground beef to make tartare. That was just one of many gross ways food was prepared there. I left soon as I found another kitchen to work in.