The bacteria reside in the surface of the meat, which is why you can pretty much briefly sear the outside of a steak and have it bloody in the middle and be fine.
If you grind up the meat, it’s all surface now.
That wiki mentions it has become less common due to all the potential health issues. If you do the mincing at the time you prepare the meal, it’s likely less of an issue. But making this from US ground bread out of a carton, you’re asking for trouble.
I’ve heard this said many times, and I’m sure there’s truth to it. Raw meat needs to be treated carefully because the risk exists.
I’m not sure the risk is as severe as this comment suggests, though since many cultures have a version of raw minced beef like this https://en.m.wikipedia.org/wiki/Steak_tartare
The bacteria reside in the surface of the meat, which is why you can pretty much briefly sear the outside of a steak and have it bloody in the middle and be fine.
If you grind up the meat, it’s all surface now.
That wiki mentions it has become less common due to all the potential health issues. If you do the mincing at the time you prepare the meal, it’s likely less of an issue. But making this from US ground bread out of a carton, you’re asking for trouble.
Tartare is cut from inner muscles, less likely to have any infections etc.
It’s also sold separately from ordinary minced meat.
It’s also supposed to be consumed within 15-30 minutes of being prepared if memory serves.
It’s also frozen at some point which does kill most of the bacteria