Cost Breakdown

Critical Success Points

• • Dice the meat very finely with a sharp knife
• • Keep the meat and ingredients cold throughout the preparation
• • Incorporate the raw egg while observing hygiene rules

Safety Warnings

• • Handle raw meat with dedicated utensils, wash hands and surfaces thoroughly.
• • Use fresh, preferably pasteurized eggs to reduce salmonella risk.
• • Do not leave the tartare at room temperature for more than 2 hours.