Tartare in the uk

[Tefal]

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?

 

[Tefal]

I can get it delivered to my house just like a takeaway pizza. Not helpful, just bragging.

I have the choice of 2 delivery places at home and One is McDonald’s.

I hate you

 

[Tefal]

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?

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?

 

[Tefal]

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

where on earth are you and how is the citizenship process?

 

[Tefal]

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.

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 .


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!

 

[Tefal]

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.

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

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]

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

We have fridges and on a good day I can make the commute in under 9 minutes I usualy skip the yolk tbh