Steak tartare is considered safe to eat when it is prepared with strict adherence to safety guidelines, which include using fresh, high-quality beef from reputable sources, meticulous hygiene, proper cold storage, and consuming it immediately after preparation. The key to safety lies in selecting whole cuts of fresh beef, avoiding pre-ground meat, keeping the meat below the temperature danger zone (below 41°F), and ensuring careful handling to minimize bacterial contamination such as E. coli. It is also recommended that certain groups such as pregnant women, children, the elderly, and those with compromised immune systems avoid eating raw meat dishes like steak tartare due to higher vulnerability to foodborne illness. To ensure safety:
- Buy whole beef tenderloin or cuts specifically for tartare from trusted butchers or high-end stores.
- Communicate to the butcher that the meat will be eaten raw.
- Keep the meat refrigerated immediately upon purchase and until serving.
- Use clean utensils and surfaces and wash hands thoroughly before handling.
- Prepare and consume the tartare immediately to prevent bacterial growth.
Adhering to these careful protocols significantly reduces the risk of foodborne illness, making steak tartare safe for most adults to enjoy as a culinary delicacy.
