Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 On Sat, 31 Jan 2004 17:34:59 +0000 (GMT) Joanne Pollack <jopollack2001@...> wrote: >I want to try steak tartare. I have some ground meat >in the freezer - however I'm not sure what cut of beef >was ground to make it - it's just basic mince used for >chilli or burgers. Is this suitable to use, or do I >need to get a quality cut of meat? > >What equipment is needed to grind meat? Do I need a >special machine or can I do it in my food processor >with a standard blade? > >Thanks > >Jo > Hmmm...well it depends on your tastes. Personally I like steak tartar made with top sirloin, yummy! But I have made it with filet mignon and the New York cut as well. When using a raw meat recipe I find that the less tender cuts (and thus less expensive) are actually the more flavorful cuts. My Time-Life recipe book, which is suprisingly good, calls for round steak. I have never used round steak for tartar but I have eaten it in very small pieces drizzled with olive oil and celtic sea salt. Quite tasty. As far as grinding meat, I have used everything from a hand grinder to a Vitamix to custom ground at the store. Best bet, IMO, if you have a good set of knives, is to hand chop the beef yourself (if you know how to do it). I think it makes for a more elegant and tasty dish. Carpaccio is also a great dish as well. Enjoy! Abolish the FDA!! http://tinyurl.com/25nu8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 @@@@@@@@@@@@ > I want to try steak tartare. I have some ground meat > in the freezer - however I'm not sure what cut of beef > was ground to make it - it's just basic mince used for > chilli or burgers. Is this suitable to use, or do I > need to get a quality cut of meat? > > What equipment is needed to grind meat? Do I need a > special machine or can I do it in my food processor > with a standard blade? > > Thanks > > Jo @@@@@@@@@@@@@@@ pretty much any part of the animal (except bones) can be eaten raw in whatever shape or texture you want to create... there are no secret requirements... i've eaten just about every cut of beef raw... all cuts are quality cuts, although some may be more tender... if a section is too tough, just cut it into smaller pieces with a knife, chew a little and swallow the impossible bits... a good portion of so-called " tough " cuts is as tender as tenderloin... Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.