Posted on 12/13/2020 8:41:12 PM PST by BenLurkin
Doesn’t raw meat = Turkish Taffy?
Wouldn’t you spend a lot of time and energy chewing it before you could swallow down?
Not for me, thanks. I don’t even eat Sushi, no matter how pretty the plates are arranged.
My better angel is from Wisc and she talks of Cannibal sandwiches all the time.
My Grandmother - not from Wisc - ate ‘em.
I went to the CDC web site and chased Wisc. in all outbreaks since 2006.
https://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html
I checked anything that said “beef” not just ground beef.
Near as I can figure, in 14 years, there have been 12 beef outbreaks. (in some cases more than 1 in the same year)
Wisc. has been noted in 3 of them with a total number of people affected less than 50.
Until I lost my teeth, a rare steak to me, was, taking it out of the cooler, put it on a plate, walk passed the oven and set it on the table in from of me.
[[Wouldn’t you spend a lot of time and energy chewing it before you could swallow down?]]
Nope- it’s ground down to a fine mush- finer than hamburger even- very tender to eat-
Does kinda feel like you ate lead fishing weights afterwards.
I’ve been eating raw beef since I was but a wee crumb-cruncher - everything was just called hamburger back in the day, now my butcher grinds chuck, sirloin and prime rib for me. My grandfather drove a horse drawn delivery wagon and ate raw beef while on his route. My mother picked up the taste from him and she passed it down to me. No bread, no onions, just a little salt and beef. Ummmm good !
I must say that one of the greatest perks for carnivores is having a butcher shop right around the corner. As a regular over the course of many years my butcher occasionally has some “special” goodies that he offers to me before they make it to the meat counter, like his special stash of prime rib. Aged for three months and covered in green mold, when trimmed I can truly state that you just can’t get that fine a cut of meat at the supermarket.
Flip the DHS, whatever that is. BTW, I’m in Cleveland, not Wisconsin.
Yes it is. I grew up in central Wisconsin. The meat is generally a excellent cut of steak, not just ground beef. My parents preferred it ground very fine almost like a paste with brown horseradish mustered and onions. I preferred it cooked with cheese on both sides, fried onions between two pieces of toasted rye. Just because it is a tradition does not mean I have to like it.
Are you thinking of Hackepeter (also known here in southern Germany as Mettwurst)?
Because that is made using ground pork.
Have lived here almost 40 years, and have never seen or heard of a breakfast dish like the one described in this article.
The closest analog I can think of would be steak tartar - but that is not a traditional breakfast dish, though it is served with mayonnaise and raw egg.
Regards,
My Dad taught at St. Norbert College in De Pere WI. At faculty smorgasbords he was in the serving line behind Norbertine priests; after several of them had blessed the raw steak tartare, he figured it was safe to eat.
I like it between pump rye rounds, one smeared with horseradish the other with hot sauce. Delish!
It is my understanding that if you obey government orders you will not die.
(see also Serpent, Garden ...)
Why is DHS involved? Slow day for hunting terrorists?
You might as well say my hubby and I do this every time when we eat steak. Throw it on the barbee sizzle fora few minute, flip for few more and serve.
It's the only restaurant I know of where I can and do order burgers medium-rare and even rare. Last time I ordered a rare burger but they messed up and it was my normal medium-rare. Still awesome.
I call the rare "hamburger tartare." Looking forward to having one next time.
I’d forgotten that we called them cannibal sandwiches. I still have my grandmother’s meat grinder that she used to make the ground steak. She taught German and Polish immigrant kids in Milwaukee in the early 1900’s.
I was introduced to this delicacy during the summer of 79. I believe it was called zweibelrost. It was delicious, spread on toast, paired well with coffee.
My girlfriend was a waitress, often worked late into the night...it was in a Northern German town that was a favorite of European vacationers during the summer.
I was TDY as the XO of an American detachment at Todendorf, an anti-aircraft range. One of my most memorable weeks occurred when a battalion commanded by Jay Garner was there.
DHS can KMA.
Rare beef is extremely safe when fresh and not exposed to oxygen for a long time. People aren’t keeling over eating tartare or rare steak every day in the finest restaurants.
If they serve sashimi in Japanese restaurants, then what's wrong with this? It sounds like it's prepared in a similar manner, i.e., freshly served, not store-bought.
This is finly ground beef
Yes a tradition. Wouldnt be Christmas without it. Been eating it for over 50 years.
‘The Powers That Be’ have been telling us not to eat these since before I was born. 60+ years, now!
I started eating them at Weddings, Funerals and Holiday Gathering as a Toddler while growing up in ‘The People’s Republik of Milwaukeestan.’ (We escaped in 1970; prior to that it was a safe place to raise your kids.)
No one in my immediate or extended family has ever gotten ill from a Cannibal Sandwich. They’re delicious!
I would say that THESE days, unless I raised the beef myself (which we do) I wouldn’t buy the meat from anyone but the local Butcher Shop, versus Walmart, et al. ;)
Pass the Onions! :)
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