Current Events > So if raw ground beef is unsafe, why is it so popular in France?

(+) Yeah! (+)

Is it really that risky or do they have a different way to prepare it safely?
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We talking about tartare? As long as it's stored and served properly there's very low risk of any type of bacterial contamination.
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they have digestive systems on steroids
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I thought tartare was meat chopped up from steak, not ground. Isn't the main issue that the more meat that's exposed to the air, the higher the chance of harmful bacteria being in the meat or something along those lines?
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WhinyZach posted...

Smashingpmkns posted...

We talking about tartare? As long as it's stored and served properly there's very low risk of any type of bacterial contamination.

Goes for pretty much any meat. You can eat chicken raw in Japan and be fine.

Next you'll tell me you can eat raw pork. Fuck outta here.
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That's just disgusting. You people are animals (literally, since humans are animals). WTF

Do you eat raw bacon too??
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ChainedRedone posted...

Is it really that risky or do they have a different way to prepare it safely?

It's dangerous in the US because of cattle raising techniques and the lax standards our FDA places on the beef industry. The animals are packed in tight, so they end up more sickly, and they're given antibiotics to compensate. Instead of hiring FDA inspectors to test meat on a regular basis like we did before the 80s, the beef and poultry industry has merely shifted the responsibility to the consumer. Recalling raw eggs for salmonella has been replaced by FDA advisory warnings not to eat raw eggs.

If you look at American cookbooks from the 70s and earlier, you'll see recipes where meat and eggs are left uncooked. Modern recipes will advise you to buy free range from a trusted farm.
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BB mofo posted...

ChainedRedone posted...

Is it really that risky or do they have a different way to prepare it safely?

It's dangerous in the US because of cattle raising techniques and the lax standards our FDA places on the beef industry. The animals are packed in tight, so they end up more sickly, and they're given antibiotics to compensate. Instead of hiring FDA inspectors to test meat on a regular basis like we did before the 80s, the beef and poultry industry has merely shifted the responsibility to the consumer. Recalling raw eggs for salmonella has been replaced by FDA advisory warnings not to eat raw eggs.

If you look at American cookbooks from the 70s and earlier, you'll see recipes where meat and eggs are left uncooked. Modern recipes will advise you to buy free range from a trusted farm.

Ah so in French restaurants in the US where they do serve steak tartare, they likely get it from these free range farms?
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Apparently raw ground beef is a thing in Wisconsin too. Called cannibal sandwiches
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ChainedRedone posted...

Ah so in French restaurants in the US where they do serve steak tartare, they likely get it from these free range farms?

That's not a guarantee, but higher end places tend to buy locally.

I have a friend who is allergic to red meat. One 4th of July, she was able to eat a whole burger because the patty was made from grass-fed beef that was raised on a small ranch. She remembers that the allergy began appearing in her late childhood after she moved from a small town in Mexico to the US.
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BB mofo posted...

ChainedRedone posted...

Ah so in French restaurants in the US where they do serve steak tartare, they likely get it from these free range farms?

That's not a guarantee, but higher end places tend to buy locally.

I have a friend who is allergic to red meat. One 4th of July, she was able to eat a whole burger because the patty was made from grass-fed beef that was raised on a small ranch. She remembers that the allergy began appearing in her late childhood after she moved from a small town in Mexico to the US.

I'm pretty sure there's a tick or something in the southwest that passes on an enzyme which creates the autoimmune reaction to be allergic to red meat.
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I think it's like a sign of people becoming evil that people are eating raw meat.
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when you buy ground beef at a grocery store chances are it is ground meat from countless sources, left to sit for days in a package, growing bacteria. You are taking a serious health gamble eating this anything other than well done

you can also buy a steak and grind it yourself. Less risky, but if the surface had any contamination, you are at risk. should be consumed immediately

eating steak tartare served properly has fresh ground meat sourced well

it's a good way to get toxoplasmosis regardless of how nice the beef is
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NES4EVER posted...

BB mofo posted...

ChainedRedone posted...

Ah so in French restaurants in the US where they do serve steak tartare, they likely get it from these free range farms?

That's not a guarantee, but higher end places tend to buy locally.

I have a friend who is allergic to red meat. One 4th of July, she was able to eat a whole burger because the patty was made from grass-fed beef that was raised on a small ranch. She remembers that the allergy began appearing in her late childhood after she moved from a small town in Mexico to the US.

I'm pretty sure there's a tick or something in the southwest that passes on an enzyme which creates the autoimmune reaction to be allergic to red meat.

yup one of my friends was affected

https://globalnews.ca/news/3556940/lone-star-ticks-that-cause-red-meat-allergies-are-on-their-way-to-canada/
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