Beef tartare - Umami beef

I'm not eating raw beef that has been mechanically ground. Thin sliced at the table, maybe.

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I'm not eating raw beef that has been mechanically ground. Thin sliced at the table, maybe.

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Do you eat ground beef that's pink in the middle?

Had beef heart tartare at Primitivo several years ago. Was incredible and amazing.

Reading this post reminds me of how pissed I am that Primitivo shutdown.

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I love it and would eat it as well as the Peche one. Great stuff. And I eat medium rare burgers even knowing I’m playing with fire.

Seems like every menu in the city has beef tartare on it now

Meauxbar has a great one. Devillier over at Balise has a venison tartare that’s legit as well

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Kibbeh Naya at Shaya is great too.

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I came to post this. Damn that’s great stuff.

I’ve eaten every different version you can imagine, even a whipped, super frothy version in Paris. I was picking tomatoes out of my wife’s dish to add texture to mine. I shed a tear when it was done, that was a rough one. You never know what you’re going to get.

Rather it roughly chopped like this:

Umami (from the Japanese language) is the savory taste and is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats.

I'll eat tartare but would prefer carpaccio. I just prefer the texture of thin slices over ground. Also, the carpaccio seems to celebrate the flavor of the beef more than tartare given how tartare is typically prepared with extra ingredients in the mix.