this post was submitted on 25 Sep 2026
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Most of the bacterial growth on a steak will be on the outside. As long as the outside is seared, the odds of food borne illness is very low as long as the meat is fairly fresh or has been aged properly.
My personal issue with tartar is that the meat is minced. Every surface is now a potential surface for bacteria to grow. The meat must be extremely fresh and the surfaces and knives used to prepare tartar must be very clean or contamination is a real risk.
One of the methods for tartar is searing a thick piece properly, then trimming and tartaring the inner raw/rare meat.
Respectfully, bullshit.
First tartare is cut not minced, and usually eaten just after preparing it, there is no time for anything to multiply. When I prepare it at home it is in my stomach less than 30 minutes after cutting it. At that point you have the same risk as licking the knife I used to prepare it.
The issue is stuff already in the meat because the animal was sick, like salmonella, hepatitis etc. Same risk as rare steak.
Edit: I am wrong, most bugs are on the surface, the same part normally seared in a steak. That part is consumed raw in a tartare so it is in fact not the same risk as a rare steak.
Per Mariam-Webster:
Mince: to cut or chop into very small pieces
And it is basic food safety knowledge that most bacterial growth on red meats is on the outside due to the muscle density compared to poultry. That’s why you can be served medium or rare steak and not medium chicken. Searing the outside of a steak kills the entirety of the bacteria that are on the surface. The meat must be fresh if you’re going to eat it raw, and you are supposed to carve away the outside layers all around when preparing it regardless, which is how I prepare my own tar-tar.
I have seen commercial kitchens and I have trust issues with undercooked food. I trust myself to make tar-tar at home because I understand how to handle the meat properly. I need to actually know the restaurant before I’ll risk eating tar-tsr there. I’ve had food poisoning that’s nearly killed me before, and it’s not an experience I’d like to repeat.
Now that I think about it, I understand what you mean, I edited my previous reply.
Minced is simply a size of cut, and it's the size tartare is traditionally cut to. Also, licking a knife is a classically risky activity regardless of what it's been cutting, that's a terrible analogy.
My bad, for some reason I thought that mincing was the act of using a meat grinder. English is not my mother thongue.
Fun facts: Beef (and I think bison) contaminants tend to be on the outside and should at minimum be seared; ground/minced should still be cooked thoroughly because those outsides have been mixed with a dirty grinder, poultry/salmonella and pork(trichinosis parasite?) are inside and need thorough cooking. Also the way the US washes the bloom off the eggs makes the eggs less likely to cross contaminate and spread salmonella BUT need to be kept in the fridge and salmonella can penetrate the shell and should be cooked through a little runny yolk is fine but sunny side up is risky. Fresh farm eggs done properly can be eaten raw after a brief dunk in some boiling water to clean and sanitize before cracking.