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.
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!