Best Cut to Use for Beef Tartare
Tartare is a delicious dish that you may not have heard of.
It is commonly made of raw ingredients, including raw ground beef.
Therefore, knowing how to choose the best beef for tartare is crucial to make sure that your dish is delicious and safe to eat.
Read on to know more about this special dish and find out the best beef for tartare.
How to choose beef for tartare?
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Although beef tartare is not something you eat on a daily basis, it is worth a try.
If you cannot afford this dish served in a restaurant, try to make it at home from a high-quality cut of beef.
So how to choose beef for this unique dish?
Let's refer to our tips below:
1. A cut of beef must be fresh, grass-fed, and high-quality
Since a tartare calls for raw beef, the quality of the meat is the most important factor in this recipe.
You need to find a fresh cut of beef instead of a frozen or stale one because it is not only about the taste but also about the safety of the dish.
Consuming raw meat has never been considered a good way, so choosing a fresh cut of beef is a must-do.
Eating contaminated beef can pose a risk to your health, therefore, you should have a good relationship with the butcher and ask them which cut is best for you to make tartare.
It is even better if you can buy a cut of beef from a high-quality breed like Wagyu or Angus.
2. Select a tender and lean cut of beef for tartare
The second thing to keep in mind is that your beef cut for tartare should have a tender and lean texture.
Eating raw a tough cut of beef might be a challenge.
Therefore, you should look for the cut with a tender texture so that you can enjoy a tender and succulent dish without needing to cook it over a source of heat.
In addition, a lean cut or well-marbled cut works better in this case because you won't want to eat a lot of raw fat.
3. Beef should be ground at home instead of buying the pre-ground version
There are a lot of pre-ground beef packages on the market that provide consumers with a lot of choices that are much more convenient.
However, it is better to buy fresh pre-ground beef in case you want to make burgers, meatballs, or tacos.
To make tartare, you should buy a whole cut of high-quality beef and grind it at home so that you can control food safety.
4 best beef for tartare
Now you know how important it is to opt for a premium cut of beef for tartare.
So here are the four best cuts of beef that should be used in a tartare recipe:
1. Beef tenderloin
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Beef tenderloin is prized for its tenderness due to its low-fat content.
This is the leanest cut of beef that is taken from the center of the loin.
Beef tenderloin is pretty expensive, making it a favorite cut that is often served in high-end restaurants instead of at home.
2. Filet mignon
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Filet mignon is a smaller cut from the tenderloin.
Therefore, it shares the same texture and flavor as the beef tenderloin.
Beef filet mignon is best for tartare because it has a small size that is enough for ground beef to serve in a tartare.
3. Ribeye steak
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You can also try ribeye steak for tartare because this is one of the top-quality cuts of beef that is prized for its flavorful taste.
Ribeye steak is a meaty and boneless cut from the rib section.
It is a little fattier than other steak cuts, making it juicier and more succulent when eaten raw.
You can use a sharp knife to mince a ribeye steak into a smooth or coarse texture per your preference to enjoy with raw egg yolk and other veggies and seasonings.
4. Sirloin steak
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Sirloin steak is another good cut that can be used for tartare.
This cut is perfect for tartare because it is lean and tender enough to be served raw in this recipe.
Sirloin steak is also more affordable than the other three aforementioned cuts of beef.
The bottom line
Tartare has been around for a while, but it is not well-known because many people are often afraid of eating raw beef.
In fact, if you have a tender and high-quality cut of beef with a proper processing method, this dish comes out as very succulent, sweet, and delicious.
Try a tartare today with either beef tenderloin, filet mignon, sirloin steak, or a ribeye steak to figure out what works best for your taste buds.
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Source: https://cookindocs.com/beef-for-tartare/
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