this post was submitted on 25 Sep 2026
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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.