When it comes to enjoying beef tartare without getting sick, there are several important steps you can take to minimize the risk of foodborne illness. Here are some practices to follow:
1. Choose high-quality beef: Quality is key when it comes to beef tartare. Opt for a reputable butcher or a trusted source where you can find fresh, high-quality beef. This is crucial because the fresher the meat, the lower the chances of it being contaminated with harmful bacteria.
2. Inform your butcher: Let your butcher know that you will be consuming the steak raw. This way, they can ensure that the steak you receive is as fresh as possible. Butchers who are aware of your intentions will handle the meat with extra care and attention to minimize the risk of contamination.
3. Look for lean cuts: When selecting the beef for tartare, choose lean cuts such as tenderloin or sirloin. These cuts are less likely to harbor bacteria compared to fatty cuts, reducing the risk of foodborne illness.
4. Keep it chilled: Proper temperature control is crucial in preventing the growth of bacteria. Once you purchase the beef, keep it refrigerated at a temperature below 40°F (4°C) until you are ready to prepare the tartare. This helps to maintain the freshness and safety of the meat.
5. Use clean utensils and surfaces: Before preparing the tartare, ensure that all utensils, cutting boards, and surfaces are thoroughly cleaned and sanitized. Cross-contamination from other foods can introduce harmful bacteria, so it’s important to maintain a clean environment.
6. Practice good hygiene: Wash your hands thoroughly with soap and warm water before handling the beef. This helps to eliminate any potential bacteria on your hands that could contaminate the meat. Additionally, avoid touching your face, hair, or other surfaces while preparing the tartare to prevent any unnecessary introduction of bacteria.
7. Serve immediately: Once you’ve mixed the beef with the desired seasonings and accompaniments, it’s best to serve and consume the tartare immediately. The longer it sits at room temperature, the higher the risk of bacterial growth. Enjoy the dish promptly to minimize any potential health hazards.
8. Consider frozen beef: If you’re concerned about the safety of raw beef, another option is to freeze it before preparing tartare. Freezing the beef at -4°F (-20°C) for at least 7 days can help kill off any potential parasites. However, keep in mind that freezing does not eliminate all bacteria, so it’s still important to follow proper food handling practices.
Remember, even with these precautions, there is always a small inherent risk when consuming raw meat. If you have a compromised immune system, are pregnant, or have any health concerns, it’s best to consult with a healthcare professional before enjoying beef tartare.