Tartare in the uk

Tefal

Tefal

Tefal

Caporegime
Joined
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Been in italy for a while and it’s possible to buy prepacked tartare meat in most shops or super markets advertised and safe to eat raw and it’s really good.


I’ve never seen it into shops and tbh I’m a bit hesitant about using generic supermarket mince for it as its not really intended to be eaten raw and the texture is different


Would it be safe to use normal mince in the uk, is there anywhere that sells specific mince for it for home use or is the only option go tot he butcher and have them grind the steak fresh?
 
I'd have no issue making it at home but only from a whole steak and one that's very fresh. I'd also use the leanest cut available (fillet, trimmed sirloin etc.).

Ground beef will usually come from multiple sources and the texture would be wrong anyway.
 
Yeah surely a proper tartare is made of decent cuts of meat? Whereas supermarket mince is going to mostly be the cheaper fattier cuts. Get down to your local butchers and ask them?
 
Scam said:
Yeah surely a proper tartare is made of decent cuts of meat? Whereas supermarket mince is going to mostly be the cheaper fattier cuts. Get down to your local butchers and ask them?
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Yeah I will when I’m back.

here though every supermarket including Lidl has tartare in the meat section and is amazing.

has anyone ever seen it in uk?
 
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Tefal said:
I have the choice of 2 delivery places at home and One is McDonald’s.

I hate you :D
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I can also buy Cheese Fondue at a 24 hour vending machine in the street. Not too shabby for a technically third world country.

Every pizzeria and coffee is top notch too, none of this Pizza hut/Dominoes or Starbucks rubbish.

Curries are not a patch on Brum though :(
 
Kreeeee said:
I can also buy Cheese Fondue at a 24 hour vending machine in the street. Not too shabby for a technically third world country.

Every pizzeria and coffee is top notch too, none of this Pizza hut/Dominoes or Starbucks rubbish.

Curries are not a patch on Brum though :(
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where on earth are you and how is the citizenship process?
 
Tefal said:
.

has anyone ever seen it in uk?
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Nah, don't be silly.

People in the UK are fussy eaters.

Firstly you have all the old school "I only eat meat and veg, I wouldn't eat curry" types.

Then you get those that won't even eat chicken on the bone.

I would guess a large proportion of people wouldn't eat offal or any similar off cuts.

I'm surprised we don't have white chicken eggs like they do in the US.

Raw meat? You dont have a chance lol.

As a side note, whilst not "raw" as such, I've eaten supermarket beef mince plenty made into a burger that has been rare in the middle, it's how I cook it at home and have yet to have any I'll affects. Not necessarily recommending that as I dont know the risks, maybe I have been lucky.
 
Never use mince meat to make tartare, you have a high risk of contracting E. Coli if you do that.

Tefal said:
where on earth are you and how is the citizenship process?
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A little north of Italy, and you need to live here 10 years, speak one of the local languages, and pass a series of tests and interviews to become a citizen.
 
Kreeeee said:
Never use mince meat to make tartare, you have a high risk of contracting E. Coli if you do that.



A little north of Italy, and you need to live here 10 years, speak one of the local languages, and pass a series of tests and interviews to become a citizen.
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Ahhhh.

One day I need to bring the bike down from the UK to Bresica, will have to get some good roads info off you :D.


Just had tartare from lidl was lovley

Fortunately for italy citizan ship is just get married for 2 year with residence or 3 year out of rhe country!
 
I'm one of those people that has always loved Steak Tartare. I have always made my own though for the last 40 years, it makes a good meal on a nice summers day and takes 15mins to make.
Good steak is the key to it though. Fresh fillet steak from the butcher is a must as is fresh eggs as well. Always put the steak in the freezer for 15mins before starting (it cools it down and makes it easier to cut finely without going to mush).
Fillings are personal i think and mine vary on what i've got and what i fancy at the time, but there will always be chilli flakes, djon mustard, garlic, worcestershire sauce and a drop of tobasco in mine. I also prefer my bread without garlic rubbed on it, just plenty of salted butter.
 
kitfit1 said:
I'm one of those people that has always loved Steak Tartare. I have always made my own though for the last 40 years, it makes a good meal on a nice summers day and takes 15mins to make.
Good steak is the key to it though. Fresh fillet steak from the butcher is a must as is fresh eggs as well. Always put the steak in the freezer for 15mins before starting (it cools it down and makes it easier to cut finely without going to mush).
Fillings are personal i think and mine vary on what i've got and what i fancy at the time, but there will always be chilli flakes, djon mustard, garlic, worcestershire sauce and a drop of tobasco in mine. I also prefer my bread without garlic rubbed on it, just plenty of salted butter.
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This was how we did it today!

Hadn't realised hand chopped wa so easy/actually the right texture so this solves my how to find it in the uk problem :D

I'm tempted to make it and take it into work when I'm back for dinner and watch the chicken nuggets and chips/cremated steak crowd lose their minds
 
Tefal said:
This was how we did it today!

Hadn't realised hand chopped wa so easy/actually the right texture so this solves my how to find it in the uk problem :D

I'm tempted to make it and take it into work when I'm back for dinner and watch the chicken nuggets and chips/cremated steak crowd lose their minds
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I wouldn't be tempted to take it into work. To enjoy steak tartare, it needs to be cold. The steak would turn to mush...........................and it dosn't bare thinking about the state the raw egg yoke would be in :eek:
 
kitfit1 said:
I wouldn't be tempted to take it into work. To enjoy steak tartare, it needs to be cold. The steak would turn to mush...........................and it dosn't bare thinking about the state the raw egg yoke would be in :eek:
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We have fridges and on a good day I can make the commute in under 9 minutes:p I usualy skip the yolk tbh :p
 
Standard advice is that you can eat steak rare/raw but not mince/ground meat. This is because when it's ground you basically increase the surface area, and spread any small quantity of bacteria on the surface throughout the entire meat. Same reason you should watch mince more closely than steak for going off. It will harbour more bacteria and faster, and is more sensitive to temperature changes etc.

So yeah DIY it - I've never once heard of pre-made tartare! Good steak, sharp knife.
 
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