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Raw Meat Dishes
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
In many of the world’s cuisines, raw meat dishes play an important role. For example, in Korea and Southeast Asia, raw beef is featured in salads and snack foods. Chopped raw beef flavored with hot spiced butter is a favorite dish in Ethiopian cuisine. Middle Eastern cuisines boast raw lamb mezze, or appetizers. Western cuisines feature only two important dishes in which meat is served uncooked, and in both of these dishes the meat used is beef.
Steak tartare is hand-chopped raw beef filet mixed with raw egg yolk and various spicy seasonings and condiments. Although typically turned out by the garde manger station, in some traditional high-end restaurants steak tartare is prepared tableside. Carpaccio consists of very thin sliced raw beef filet accented with a mustard mayonnaise sauce. Because of the special characteristics of raw red meat, when preparing these dishes, you must carefully follow specific guidelines.
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