Steak Tartar was the invention of a restaurantuer, in some big city, could have been NY or chicago, or even Kansas city. (YCLIU)

correctly done, the meat is scraped and you end up with fine red flesh, and left behind, all the connective tissue of the muscle.

Not many places serve it nowdays, and when they do, it is often finely chopped meat. (using the same kind of chopper as ground meat.. that is a very different texture). chopping the meat in a food processor gives it better texture.

Like Pasta Alfredo, and many other dishes, it is a purely modern food item.


my other obsession