How can people eat tartar?

Walking down the sidewalk is a health risk. The prep is just being careful. I eat salad dressings or mayo with raw egg.

And a good steak tartar is a wonderful experience. With a fresh egg yolk sitting on top.

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Do they do some prep to it? For example, ceviche sits in the juices and "cooks." All I've ever heard was that you were supposed to at least cook the meat a little bit, to avoid any health risks.

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If you know that the meat you are getting is of high quality then why not eat it. Sushi poses those same health risk as do oysters, but people eat it bc they assume that it is of high quality. We should expect the same with meat, unfortunately we live in a culture that has lost that expectation.

The texture of a tartar is a bit tough for some to get past. Try carpaccio at a good Italian place if you want to enter the raw beef world without having it ground.

Yum.

If you think about it, properly prepared steak tartare poses no more of a risk than say a medium rare steak. And by properly prepared, I mean hand cut from a high quality, fresh piece of meat. Shoot, 9/10 the dish is topped with a raw egg yolk, so there are all sorts of "risks" associated with eating it. Risks I am more than happy to take.

I'll tell you what sucks though. Tuna Tartare. The purpose of tartare is to break down all the fibers which could normally make meat tough. You tenderize the meat. With tuna, the fish is already soft (or should be) and tender, beating the crap our of it and cutting it into a thousand small pieces just ruins the delicate texture of the fish. I really wish restaurants would stop offering this shitty dish.

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How can people eat tartar?

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I usually use a fork, but if no one is loooking, i sometimes use my hands.

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I'll tell you what sucks though. Tuna Tartare. The purpose of tartare is to break down all the fibers which could normally make meat tough. You tenderize the meat. With tuna, the fish is already soft (or should be) and tender, beating the crap our of it and cutting it into a thousand small pieces just ruins the delicate texture of the fish. I really wish restaurants would stop offering this shitty dish.

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It was an interesting sort of gimmick dish (look, see, it's just like beef tartare, but with tuna) that took off and has now become rather tired and ubiquitous. Now, when I see it on a menu, it makes me think the place/chef is rather lazy.

Probably able to source fresh tuna but doesn't want pay the costs associated with fresh tuna. Which is even worse.

I guess I worded my title poorly. I didn't mean, "how can anyone eat that? It tastes horrible."

I more meant, "How is it safe to eat tartar."

I've never tried it, so wasn't trying to go after tartar fans.

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YOU say you are so internet savy.

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I said that?