Talk:Steak tartare

message: In the book More Misinformation, Tom Burnam writes "Neither the Tartars nor any other Slavic people invented, nor indeed are likely even to know of, the raw chopped and seasoned steak known as tartare or Tartar.  It was invented by Jules Verne to add color to his novel Michael Strogoff."  However, I've done some searches in the text of that novel (at Project Gutenberg), and I was unable to find any reference to "steak", "beef", "raw", "uncooked", or "egg".  (The book is about the Tartars.)  Perhaps someone else could give this a better look through to see if Burnam is correct. --ScottAlanHill 18:23, 2 December 2006 (UTC)
replies: text: There is a reference to "... 'koulbat', sorte de pâté fait avec des jaunes d’œufs, du riz et de la viande pilée" in Chapter 8 of the French original (the detail is omitted in the Project Gutenberg translation). Verne does not indicate that the meat is raw. It is mentioned again in the adapted play version but without the rice in Scene 4 ("... koulbat ... Un pâté fait avec de la viande pilée et des œufs"). It sounds like more of a (cooked) hash. Doremo (talk) 14:02, 3 November 2017 (UTC)
thread_title:  Jules Verne 

message: Among Hungarians, at least the Hungarians I know (a lot), we tend to call this dish "Tartar beefsteak"
Obviously not an original hungarian word, so it probably came from another language.. —The preceding unsigned comment was added by 65.81.93.202 (talk) 14:59, 31 January 2007 (UTC)
thread_title:  Tartar Beefsteak? 

message: At some point, someone has added a large block of text between the "See also" and "External links" sections.  Much of the text was cobbled together from various sources (e.g. ,), thus forming a probably copyvio.  Even if we can use all of the text, the whole thing would need to be rewritten to encyclopedic standards, and I don't think it would add much to what was already in this article (and other parts are more relevant to Tatar).  I'm removing the text in question. -- Gyrofrog  (talk) 09:04, 13 March 2007 (UTC)
thread_title:  Copyright infringement 

message: There is currently no article for tataki or beef tataki.  But when there is, should there be a link to that article in the "See also" section?  There are links to kitfo and gored gored, which both use raw beef.  Tataki is lightly seared so I don't know ifthat qualifies as "raw." -- Gyrofrog  (talk) 00:30, 14 March 2007 (UTC)
replies: text: Yes, but those are often lightly grilled as well. My father, for instance, always insists on having his kitfo browned just a bit. — ዮም | (Yom) | Talk • contribs • Ethiopia 04:57, 25 March 2007 (UTC)
thread_title:  Beef tataki? 

message: Who are they kidding!?   Nobody in the US would eat this.  That's like trying to say Americans eat horse or kangaroo.  22:45, 23 July 2007 (UTC)
replies: text: Ever see the movie Rock 'n' Roll High School Forever? KenFehling 13:03, 3 August 2007 (UTC)
replies: text: No.  Relevance, your honor?  71.87.23.22 17:11, 3 August 2007 (UTC)

text: I was born and raised in the United States and I have no problem with the concept of trying steak tartare.  In my opinion, it's entirely ignorant to attempt to speak for such a complete diverse nation of peoples.  Learn to speak for yourself and not for others and you may have an easier time having your opinion accepted as viable.24.119.6.181 03:36, 4 September 2007 (UTC)
thread_title:  American filet? 

message: The real tartar steak is ONLY made of fillet mignon from the horse. Fillet mignon from horse is the only part in horse free of parasites. Beef meat is NEVER used to make steak tartar. North American restaurants use beef but it is wrong... like many things Americans will do due to shallow understanding or lack of culture. —The preceding unsigned comment was added by 190.80.57.89 (talk • contribs).
:All of which is known to you because of your excessive experience in all things North American.  Apparently you overlooked the part about shallow North Americans not eating raw ground meat.  Horse or otherwise.  Tomertalk 23:24, 27 July 2007 (UTC)
replies: text: Yet another blatant display of ignorance from a user who is too much of a coward to sign his or her posts after insulting an entire nation which most likely contains people of his or her culture.  Get a grip. 24.119.6.181 03:39, 4 September 2007 (UTC)
thread_title:  Tartar steak 

message: Is steak tartare a Russian dish? If so, is the recipe the same as the one presented here? I always thought that this recipe (chopped meat, the egg, etc.) was the French version. In Russian restaurants (outside Russia, I mean) they always give me another variation: not chopped, but very thin (carpaccio stile) blades of meat mixed with pickled Bet in a bowl. Has anyone heard of this? Thank you in advance! The Ogre (talk) 05:35, 21 February 2008 (UTC)
replies: text: this dish is not served in Russia (including Tatarstan) and other FSU-countries. Even more the dish from raw meat decsribed in the article contradics to Islamic dietary laws (tatars are muslims)  —Preceding unsigned comment added by 82.115.55.127 (talk) 13:24, 3 March 2008 (UTC)
replies: text: Thanks! That is what I suspected. Further research on sources about this dish are needed for this article. Cheers! The Ogre (talk) 18:10, 3 March 2008 (UTC)
thread_title: Russian recipe?

message: It is a recipe from France, but its origin is uncertain.
Restaurants in paris serve it for more than 300 years, but the name only is derrved from the book Michel Strogoff, where Jules Vernes thinks "Que pouvaient donc bien manger les barbares ennemis de la Russie tsariste après leurs exactions sanguinaires ? De la viande crue, saignante... "
After phonetic modification (rhetorists call it metaplasm), "barbare" became "tartare".
Also helped with the myth that the tatars / tartars ate raw meat, which they probably did not. (no indications in any writing from that time in east and west).
Note: the tatars were renamed "tartars" by the romans, referring to one of their gods of hell, "tartarus". Guess they must have been hard to fight against.
The part re "filet américain" is NOT fully correct:
it is NOT the same recipe, but nowadays, the recipes have mixed a bit.
(in the original recipes of steak tartare, there was no sign of worcester sauce or anchovies)  —Preceding unsigned comment added by 80.201.164.175 (talk) 14:30, 25 October 2008 (UTC)
thread_title: The real origin?

message: Opening paragraph "Tartare can also be made by thinly slicing a high grade of meat such as strip steak..."  Surely that's Beef Carpaccio, not steak tartare.  Also made with raw steak, ok, but different dish, different page.  I think that sentence should be removed. Traveller palm (talk) 18:31, 19 March 2009 (UTC)
replies: text: I see that this claim is still not sourced after 3+ years, nor is the claim that it is marinated in wine.  I will delete these claims. --Macrakis (talk) 01:36, 15 December 2012 (UTC)
thread_title:  Carpaccio confusion 

message: This section seems extremely out of place on this article.  I saw a cooking show where this meal was highly rated and so came here to see what it was all about.  Seems interesting and I'd like to try it.  When reading the islamic/jewish note about raw meat I just couldn't see how it related to Steak Tartare at all.  I was confused if it was implying that some islamic/jewish regional areas had a tradition of the dish, but others didn't, but it appears to just be a fairly random insert saying that it was both acceptable and not acceptable according to those beliefs.  So do we find every wikipedia page that covers raw food and insert the same paragraph?  If there is some islamic/jewish regional version of this meal then perhaps it should just be mentioned in the section above about regional variants, with an extremely small note that the use of raw meat is a religious point of contention.  But to give it an entire section on a page specific to one meal just was completely bizarre.  I'll leave it to others to decide about the change since I"m unlikely to return to this page.  —Preceding unsigned comment added by Reasonwins (talk • contribs) 03:38, 25 May 2009 (UTC)
replies: text: I agree, its a bit odd... Fuzbaby (talk) 04:50, 1 June 2009 (UTC)
thread_title:  Islamic and Jewish dietary laws 

message: The Italian version, a specialty of Piemonte, is much simpler, but also delicious.  The meat, often veal, is minced with a knife, then flavored with olive oil, salt, and a bit of garlic. --68.226.16.229 (talk) 15:19, 13 May 2010 (UTC)
thread_title:  Insalata di Carne Cruda 

message: Idot, I've removed the "main article" link in the history section, as this link is designed to be used as: "When a Wikipedia article is large, it is often rewritten in summary style. This template is used after the heading of the summary, to link to the sub-article that has been (or will be) summarised." In this case, the Steak tartare article is quite clear that the history of ST is explicitly *not* historically linked to Bastirma, nor does the Bastirma article mention Steak tartare, so it doesn't seem to be a "main article" for the history of steak tartare. If you were concerned that Steak tartare might be confused with bastirma, you might consider a hatnote. Hchc2009 (talk) 05:57, 5 July 2012 (UTC)
replies: text: if you read carefully both articles, you'll see that Steak tartare based on wrong interpretations of rumors about making Bastirma (Idot (talk) 10:57, 5 July 2012 (UTC)
replies: text: I can see that the article says that "Although there are many fanciful stories connecting steak tartare..." - is that what you mean? If so, that's the point I'm trying to make: there's little value in redirecting the reader to a "main article" that we're explicitly saying *isn't* about the history of this steak tartare! :) Hchc2009 (talk) 16:37, 5 July 2012 (UTC)
thread_title:  Main article in history section... 

message: Proper steak tartare is always done from shredded meat not minced. The best way to shred meat is first freeze the piece and then grate it with coarse grater.
Linkato1 (talk) 19:21, 7 January 2014 (UTC)
replies: text: Neither ground, chopped, minced, nor shredded. Done correctly, the raw meat should be a smooth paste having no remaining texture at all. An uncut or long piece of chilled but not frozen beef tenderloin, as free as possible of any fat or gristle, is scraped lengthwise, as with the side of a spoon, leaving behind all of the white supporting structure. Since this method is very labor intensive, time consuming and wasteful, it will be extremely expensive wherever it can be found if at all. The image "Steak tartare with raw egg, capers and onions" accompanying the article shows a traditional presentation, but the beef has been simply ground, leaving it coarse and with much white material in the patty. That's just raw hamburger, not steak tatare. Milkunderwood (talk) 03:27, 19 May 2014 (UTC)
thread_title:  Not Minced 

message: Why is it called „Steak tartare,” when it is actually not a steak?--193.163.223.192 (talk) 15:42, 18 May 2018 (UTC)
thread_title:  Name 

message: It must be tatar and not a steak. The name came to Europe after the Mongolian tribes /Tatars/ invaded Europe.
Somehow someone somewhere /but not where it was originated/ changed this name.  — Preceding unsigned comment added by 49.177.2.232 (talk) 06:29, 22 November 2018 (UTC)
thread_title:  Not tartare but TATAR 

message: I think there should be a section on food safety issues with this preparation, I know that in many states in the US serving raw meat is not even permitted by Regulations TAPwiki (talk) 22:25, 5 November 2021 (UTC)
thread_title:  Food safety?