- This topic has 5 replies, 4 voices, and was last updated 8 months, 2 weeks ago by
.
-
Posts
-
It was my birthday last week and my wife made reservations for dinner at a nice French restaurant. I love everything French, the food, the language and the Laissez-faire life-style. So I was very happy to oblige!
The menu had steak tartare, something I’ve wanted to try since learning about the potential health benefits of raw foods – milk in particular. However, there was part of me that was hesitant due to all negatives you hear regarding raw and undercooked foods. I was hesitant to try raw milk for fear of getting sick, and had the same initial fear with raw meat (I lived through the raw milk experiment and enjoyed it immensely).
So my wife and I decided to split the appetizer of steak tartare, which was made table side. They brought out a plate with ground steak, along with chopped onion, chives, shallots, salt, pepper, and a worcestershire sauce. After mixing it and forming it, they topped it with an egg yolk.
It was very good! Better than I had expected – and neither of us got sick (didn’t expect to really)
Knowing it was a lot of protein at once, I thought about having some sort of good carbohydrate with it. I figured the few small pieces of brown butter toast would suffice. The Opera cake I had for dessert was a good carb right 😉I do however wish I would have done a better job of taking my temp and pulse during and after (maybe a test for another time) because both of us felt warm that evening. I generally run at 97.7°, -97.9° throughout the day – sometimes reaching 98.2° to 98.4°, but rarely 98.6 or better. I did take my temp the next morning and I was at 98.4 which I’m guessing was a lingering effect.
Ultimately, I wouldn’t eat raw steak every day, but it’s low fat (without the egg) and probably safe provided you get fresh meat and use the proper “anti-microbial” accoutrements like onion, salt, mustard etc. (I believe wasabi and ginger are used specifically with raw fish for the same reasons)
What are your thoughts on steak tartare or carpacio? If it’s a good temp and metabolism raiser, could it be a daily meal??
If you miss things that you think you ‘should’ do, it is ok. Most of the time I miss taking my temp and pulse due to being busy with life. haha.
It’s ok to go out and eat once in awhile. Be mindful but not to the point where you paralyze yourself with fear of making a poor choice in food.
I like steak tartar. Haven’t had it in awhile.
Yes. I like to make mettbrochen (german raw pork sandwhiches) or beef/mutton tartare. I like to grind my own meat too sometimes. Egg yolk on top and some pickles and caipers mmm…
I don’t bother with normal meat for tartare. Grain fed is just disgusting now. Grass fed meat makes THE BEST eating
Grain fed meat can make you infertile if its fed GMO I’m pretty sure.
You are more brave than me to make my own.
Force of Nature has an ancestral blend of bison including a little bit of the heart and liver from the bison. Grass fed only. Give that a go! 🙂
Happy very belated birthday Kevin! I LOVE steak tartar and beef carpaccio! Once I have it I crave it again and they never happens when I eat cooked beef. There has been more than one occasion where my husband and I ate three plates of beef carpaccio in one dinner. I even make it at home. I don’t worry about steak tartar either since the white is the part that gets contaminated not the yolk. I never eat raw egg whites. They are really high in histamines when raw and our food supply is so high in histamines already from fruit, meat and everything else over aging on store shelves. Raw beef made well is one of my favorite foods. Here is a photo of my beef carpaccio.
- You must be logged in to reply to this topic.
Author
