The steak tartar that I ordered had now raw egg. It was just ground steak with some spices.
I could not handle that.
Paul E. Smith
As I recall, Paul-steak tartar includes a raw egg on top-for some reason that I cannot do…
I cannot do that. I have tried. I tried ordering steak tartar in Belgium and I had to let it go.
Paul E. Smith
I have eaten cannibal sandwiches all my life.Raw beef, rye bread, red onion, salt and pepper.People tell me I will die from this-well, I am still here!!I also pinch a bit of the raw meat off and salt it to enjoy before I make hamburgers…[:p]
We have a local grocery chain, Pick ‘n Save, that advertises all their ground meat to be fresh ground the day you purchase it (what happens to the unpurchased?). If I open it that very day, it is red throughout; If I leave it (unopened mind you) in the fridge overnight, the interior has some grey in it.
Well, I never did hear from Publix…Very surprising. So, I went into see the Assistant Meat Manager. I explained the situation and he told me he actually remembered the order and did the grinding himself.
He remembered because I specifically asked that the meat be ground only one time. Normally, people don’t say anything and they put it through twice.
He asked if I’d used the meat that same day I purchased it and I said no. I used it the following day. But, I said I felt that any oxidation that was going on within the package should not have produced nearly 40% browning in such a short period of time. He said it can easily happen and so there was nothing more to say…If I was more sure of my position, I would have said more. But, this store is so accomodating I did not want to get into a debate anyway.
He readily offered to give me another piece of meat of my choosing and have it ground up. I took him up on his offer and had the meat that night. Of course, it was beautiful throughout. Bright red on the exterior of the package and totally purple within.
What I probably should have done was let the package sit overnight to see if it turned brown so fast, but I was so happy with the meat that I quickly pattied the rest and froze them.
Next time, as soon as I get home, I’ll open the package even if I do not intend to use it until the next day. Then, I’ll know.
The browning (oxidation) of raw meat is natural. When old meat stays red longer than it’s supposed to, that is what worries me. In the past year or two I discovered that raw red meat is often treated with a chemical to retain its bright red color, gamma pyrone something or other. I suppose it isn’t a requirement for labeling, as I don’t recall seeing it disclosed on the labels in the large supermarkets. I notice hamburger does brown quicker when purchased from a small butcher shop who grinds the meat himself than hamburger from a large nationwide grocery chain.
Which is why I’ve resorted to purchasing organic hamburger whenever available and possible. Costco recently started carrying grass fed organic hamburger in 3 1-lb packaging.
My dad was a butcher and we had fresh ground hamburger growing up. That was in the good old days when we could nibble on raw hamburger and not worry about e coli, bovine growth hormones, GMO corn feeds, and injected antibiotics. Reading Fast Food Nation opened up my eyes to the slaughter house mass meat production mess.
Ok I am spoiled, the sandwich shop my misses manages gets its meat ground fresh from a local meat market Im not sure of the ratio or cuts used but it has always been good. We get a 10lb bag every couple of weeks and I portion it out in to patties or what I call my chili size and freeze in plastic bags after removing as much air as possible. It runs about $16 so is cheaper than supermarket meats, of course with 3 stores they order a couple hundred pounds a week, delivered a couple times a week
A lot of folks equate gastro-intestinal problems with eating undercooked meat. If you look the bulk of the hamburger recalls are the frozen patties that already have so much crap in them and are low quality meat to begin with. We as Americans have been fed a load of misinformation about eating meat that I don’t listen to any of it. Remember the mania about letting flames touch your steak. I have eaten food all over the world and none of particularly the "monkey meat on a stick" in Subic City ever made me ill. So on that note I have some ground chuck in my fridge and I shall now go makemy wife crazy.[:p]
If the meat doesn’t taste good raw, there is no way it can make a good hamburger. So it’s addictive.[:D]
You’re not crazy. You have good taste.
Besides what can go on at the grocery store meat dept.,more the reason that I grind my own hamburger and make my own sausage.
As for eating raw ground meat, it’s call "steak tartare". Um, good. Google for recipes.
Used to eat raw burger on rye with a slice of sweet onion. My wife thought I was crazy. Called ’em cannibal sandwiches in the Navy. I’ll still have one on occasion and now my neighbors also think I’m crazy.[V]
When I was little we had a neighbor from France who gave me a small amount of raw ground beef with a dash of salt. To this day(41 years later)EVERYTIME I cook something with ground beef I always make myself a small patty and put a dash of salt. People cringe. Never have I had a full tilt sandwich though.
I posted the front page of this site in the ‘other food sites’ thread, but there was a specific discussion of grinding your own beef: http://groceryguy.blogspot.com/2008/01/tha-grind.html
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