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Comments

  • #32
    the beer revolu
    Registered Users Posts: 16,737 ✭✭✭✭the beer revolu


    CrankyHaus wrote: »
    How does Steak Tartare avoid the risk of infection inherent in raw mince?

    It doesn't really.
    They reduce the risks by mincing freshly and having very good hygiene practices.
    Wouldn't be allowed here.

    The safe way to prepare tartare is to take a whole piece of meat and quickly sear it on all sides to kill any bacteria on the surface. The cooked surface is then trimmed away leaving raw meat which should be minced in a clean mincer and served straight away.


  • #33
    El Weirdo
    Registered Users Posts: 11,646 ✭✭✭✭El Weirdo


    Ultimate Seduction wrote: »
    How come undercooked mince can make you sick e coli but you can eat a big bloody steak no bother?

    And that's not blood.


  • #34
    Duane Dibbley
    Closed Accounts Posts: 418 ✭✭Duane Dibbley


    In Germany I used to eat mett broetchens all the time.

    I guess it depends how it’s prepared.


  • #35
    Stevieluvsye
    Banned (with Prison Access) Posts: 2,907 ✭✭✭Stevieluvsye


    Beast4mdaeast wrote: »
    The worst food poisoning i ever had was from cocktail sausages at a kids party.. anyone that eat them where in bits!! Pork is nasty

    I once got Salmonella poisoning from an egg and i can say hand on heart it was the second most painful thing that has ever happened to me. The stomach pains were unreal. Hospital job for a few days

    Only a slight second to an abcess on my tooth ten years ago. Only time i considered death was a better option than the pain i was in


  • #36
    tuxy
    Closed Accounts Posts: 14,983 ✭✭✭✭tuxy


    Duane Dibbley wrote: »
    In Germany I used to eat mett broetchens all the time.

    I guess it depends how it’s prepared.

    It's processed and stored at low temperatures to reduce the spread of bacteria and pathogens. It would still be higher risk than cooked meat but if the correct regulations are followed that risk is greatly reduced.


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  • #37
    ohnonotgmail
    Registered Users Posts: 40,101 ✭✭✭✭ohnonotgmail


    the beer revolu wrote: »
    It doesn't really.
    They reduce the risks by mincing freshly and having very good hygiene practices.
    Wouldn't be allowed here.

    The safe way to prepare tartare is to take a whole piece of meat and quickly sear it on all sides to kill any bacteria on the surface. The cooked surface is then trimmed away leaving raw meat which should be minced in a clean mincer and served straight away.

    for steak tartare it should be minced with a knife only and not put anywhere near a mincer.


  • #38
    jiltloop
    Registered Users Posts: 2,182 ✭✭✭jiltloop


    Hector Savage wrote: »
    Isn't there a Japanese "delicacy" that has raw chicken ?

    F*cking vile if true ..

    Yes there is, it's relatively new as far as I know. They source the chicken from very trusted suppliers and it is the breast that is quickly seared on the outside but raw in the middle. The chicken must be recently killed so it's as fresh as possible.

    Apparently it tastes like fish!

    No thanks....


  • #39
    Feisar
    Registered Users Posts: 6,597 ✭✭✭Feisar


    Outlaw Pete wrote: »
    Solution: mince your own meat, I do. Works out more expensive but it's worth it I think.

    I minced a rib eye at the weekend, as part of my Serious Burgers series.

    First they came for the socialists...



  • #40
    Former Observer
    Banned (with Prison Access) Posts: 474 ✭✭Former Observer


    Honestly it's all 99% nonsense. I am good friends with someone that eats raw beef, raw lamb and occasionally raw chicken. They eat raw offal on a regular basis (kidneys, heart, liver etc.). They have been doing this for ages are as fit as a fiddle. Not for me though.


  • #41
    discobeaker
    Registered Users Posts: 1,243 ✭✭✭discobeaker


    Former Observer wrote: »
    Honestly it's all 99% nonsense. I am good friends with someone that eats raw beef, raw lamb and occasionally raw chicken. They eat raw offal on a regular basis (kidneys, heart, liver etc.). They have been doing this for ages are as fit as a fiddle. Not for me though.

    My dogs on a raw meat diet just like him :)

    Edit - just seen you said raw offal,my God,the smell of that stuff is horrendous


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  • #42
    Keyzer
    Registered Users Posts: 4,331 ✭✭✭Keyzer


    CrankyHaus wrote: »
    How does Steak Tartare avoid the risk of infection inherent in raw mince?

    Aside, McDonalds in France is not bad at all, streets ahead of the homeless shelters of the same name you'll find in the US. Obviously it doesn't hold a candle to french cusine done well but if you've been on the tear a few days over there you'll appreciate a quick burger and chips over being treated like dirt by some surly Pariesienne waiter before you're deemed worthy to munch down a few snails.

    Tartare is one steak, minced. Or at least it should be, typically the fillet.

    Mince meat comes from god knows how many animals.


  • #43
    the beer revolu
    Registered Users Posts: 16,737 ✭✭✭✭the beer revolu


    Keyzer wrote: »
    Tartare is one steak, minced. Or at least it should be, typically the fillet.

    Mince meat comes from god knows how many animals.

    This doesn't explain why tartare might be safe to eat.
    That one steak could be covered in e coli.

    Again, just because fillet is an expensive cut doesn't make it less prone to having bacteria grow on it.


  • #44
    tuxy
    Closed Accounts Posts: 14,983 ✭✭✭✭tuxy


    I would think there are butchers in France that specialise in steak for tartare. The butcher taking extra precautions should minimise the risk but even though I love blue steak I don't think I'd risk tartare.


  • #45
    Twenty Grand
    Closed Accounts Posts: 1,452 ✭✭✭Twenty Grand


    Former Observer wrote: »
    Honestly it's all 99% nonsense. I am good friends with someone that eats raw beef, raw lamb and occasionally raw chicken. They eat raw offal on a regular basis (kidneys, heart, liver etc.). They have been doing this for ages are as fit as a fiddle. Not for me though.

    You're right.

    Your one friend more than enough evidence to refute all the doctors and food scientists who tell us the exact opposite.


  • #46
    tuxy
    Closed Accounts Posts: 14,983 ✭✭✭✭tuxy


    Has anyone here ever seen an e. coli on their plate? Very suspicious.........


  • #47
    Former Observer
    Banned (with Prison Access) Posts: 474 ✭✭Former Observer


    Twenty Grand wrote: »
    You're right.

    Your one friend more than enough evidence to refute all the doctors and food scientists who tell us the exact opposite.

    Except it's not just my one friend is it. There are lots of people who maintain a diet rich in raw meat. As I said, it's not for me, but the dangers are enormously inflated.


  • #48
    BrokenArrows
    Registered Users Posts: 7,500 ✭✭✭BrokenArrows


    Chicken meat ie by default riddled with e coli, salmonella and others.
    Apart from this when chickens are slaughtered there is very little care taken not to pierce the bowels of the animals. So the meat is regularly contaminated by the contents of the chickens bowels containing all sorts of ****.

    Something like 20% of all supermarket chicken is contaminated.

    Also importantly the type of bacteria in chicken do not require a large amount to make you sick. So a tiny amount of e coli on chicken and you are ****ed.

    Bacteria found in beef doesnt have the same potency.


  • #49
    BrokenArrows
    Registered Users Posts: 7,500 ✭✭✭BrokenArrows


    Former Observer wrote: »
    Honestly it's all 99% nonsense. I am good friends with someone that eats raw beef, raw lamb and occasionally raw chicken. They eat raw offal on a regular basis (kidneys, heart, liver etc.). They have been doing this for ages are as fit as a fiddle. Not for me though.

    If your friend is buying very high quality steak & lamb from a place with great hygiene standards then he will likely be limiting his risk for any problems. Worst case scenario from those is probably just a minor case of the ****s the next day and i doubt your friend keeps you updated on his daily cycle.

    Eating offal is a higher risk, but still nothing too bad as long as its handled well and cleaned before eating.

    Chicken however is a complete gamble. Depending on where he buys them then the quality and chance of infection is lower.
    Eat raw chicken from tesco or lidl and you will be guaranteed to be in trouble as they mass slaughter with no care to protect the animals bowels from contaminating the meat.

    Buy it from a local farmer/supplier who takes great care to supply high quality product and you reduce the risk. But if he ate this regularly before long he would be sick, guaranteed.

    In some places in Japan (but not common at all) they serve raw chicken sushi. However this is a special breed of chicken that they take great care to raise in a clean environment, fed a special diet of natural food which has natural antibiotic properties, care is taken during slaughter, but even they say its not without risk.


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