What Cut of Meat is Used for Steak Tartare?

Steak tartare is an elegant dish enjoyed globally, but what cut of meat is used for steak tartare to make it truly shine? The answer to this question determines the success of the dish. Choosing the wrong cut can result in a less-than-ideal texture and flavor, so it’s crucial to understand what cut of meat is used for steak tartare and why quality matters.

The best answer to what cut of meat is used for steak tartare often depends on the chef’s preference and availability of high-quality cuts. However, beef tenderloin is consistently recommended. It’s tender, lean, and easy to work with, making it a top choice when deciding what cut of meat is used for steak tartare. Other options include top sirloin, which also works well for those looking for an affordable alternative.

Understanding what cut of meat is used for steak tartare will help you replicate this dish at home with professional results. In this guide, we’ll explore exactly what cut of meat is used for steak tartare and how to prepare it for the perfect raw meat dish.

History and Cultural Context of Steak Tartare

Steak tartare has deep roots in French cuisine, where it remains a popular bistro dish. The raw preparation, with finely minced or chopped beef tenderloin, seasoned with classic ingredients like mustard, capers, shallots, and a raw egg yolk, has become synonymous with French fine dining. In France, you’ll typically find steak tartare on menus served with accompaniments like fries or salad.

However, variations of steak tartare exist all over the world. In Wisconsin, USA, there is a dish known as the “Cannibal Sandwich,” which consists of raw ground beef, onions, and spices served on bread or crackers. This version is often a part of Christmas traditions in the state, showcasing a cultural adaptation of the classic French dish. In Ethiopia, raw beef is also celebrated and forms part of many traditional dishes, such as kitfo, where the meat is served minced and seasoned with spices and clarified butter.

While the preparations may vary, one element remains consistent: the quality of the beef. Whether you’re in France or Wisconsin, the success of the dish hinges on selecting the best possible cut of meat.

What Makes a Good Cut for Steak Tartare?

Not all beef cuts work for steak tartare. When you’re dealing with raw beef, the texture, fat content, and presence of connective tissue become the main considerations. For tartare, you want a cut that is tender, lean, and free of any tough sinew or gristle.

Here are the factors that make a beef cut suitable for steak tartare:

Tenderness: Since the beef isn’t cooked, you want a cut that is naturally tender. Tough cuts will result in a chewy, unpleasant texture.
Lean Meat: Too much fat can interfere with the texture and dilute the flavor of the dish. Opt for a leaner cut to let the freshness of the beef and the seasonings shine.
Freshness: Freshness is non-negotiable when preparing steak tartare. The meat needs to be as fresh as possible since it will be consumed raw. Always purchase your beef from a reputable butcher or meat shop.

Beef Tenderloin: The Premier Choice for Steak Tartare

When experts and chefs are asked about the best cut for steak tartare, one answer repeatedly comes up: beef tenderloin. This cut comes from the loin of the cow, a part of the animal that gets very little exercise. As a result, the muscle is extremely tender, which makes it ideal for tartare.

Beef tenderloin is particularly prized for the following reasons:

Tender Texture: The tenderloin contains very little connective tissue, resulting in a soft, melt-in-your-mouth texture. When you’re eating raw beef, avoiding tough or chewy bites is essential, and the tenderloin delivers in this respect.
Evenness of Cut: The tenderloin’s even texture makes it easy to finely dice, ensuring uniformity in your tartare. Each bite will be smooth and consistent, a key aspect of this dish.
Lean Composition: While the tenderloin is not completely devoid of fat, it has just enough marbling to provide flavor without overwhelming the dish with grease or richness. This balance is what makes it so popular among chefs and home cooks alike.
Filet Mignon and Chateaubriand: These famous cuts, which come from the tenderloin, are known for their buttery texture and luxurious taste. The same qualities that make filet mignon a premium steak also make the tenderloin perfect for tartare.

Many chefs, including those at fine-dining establishments, prefer to use the center-cut portion of the tenderloin, often called the “heart” or “barrel.” This part of the cut is the most uniform in texture, ensuring a consistent, tender bite throughout the dish. If you’re preparing tartare for the first time, the extra cost of beef tenderloin is well worth the investment for the best possible results.

Alternative Cuts: Top Sirloin and Other Options

Although beef tenderloin is the top recommendation for steak tartare, it’s not the only cut that works. For those looking for a more affordable option, top sirloin serves as an excellent alternative. Top sirloin is a lean, flavorful cut that is widely available and considerably less expensive than the tenderloin. While it isn’t as tender as tenderloin, it has enough softness and flavor to stand up to raw preparations.

Here’s why top sirloin works for steak tartare:

Affordability: Top sirloin is significantly cheaper than tenderloin, making it a more accessible option for those preparing tartare at home.
Lean and Flavorful: This cut has a nice balance of leanness and flavor. While it’s not as tender as the tenderloin, it still works well when finely chopped or minced.
Easily Sourced: Top sirloin is widely available in most supermarkets and butcher shops, making it a convenient option for home cooks.

Other potential cuts include:

Sirloin Tip: This lean, less expensive cut is still tender enough for tartare if you are working on a budget.
Eye of Round: Although this cut isn’t quite as tender as sirloin or tenderloin, it can work for tartare if prepared carefully.

When using any of these alternative cuts, make sure to chop the beef by hand to ensure the best possible texture. Dicing the beef finely ensures a smooth, pleasant bite, free of any stringy or tough pieces. The texture is one of the most crucial components of steak tartare, and hand-chopping the meat allows you to control it more precisely.

How to Source High-Quality Beef for Steak Tartare

The success of steak tartare depends on the freshness and quality of the beef you use. When you are preparing raw beef, it’s essential to know where your meat is coming from. Sourcing high-quality beef is the first step in creating a delicious and safe steak tartare.

Here are the best practices for sourcing top-quality beef for tartare:

Local Butchers: Your local butcher is often the best resource for finding fresh, high-quality beef. Let them know that you’re preparing steak tartare, and they will guide you toward the best cuts. Butchers often receive fresh shipments and can provide meat that hasn’t been sitting on supermarket shelves for too long.
Specialty Meat Shops: If you don’t have access to a butcher, specialty meat shops are another excellent option. These shops typically stock organic, grass-fed, or sustainably sourced meats, all of which offer exceptional quality for raw preparations.
Direct from Farms: If possible, consider sourcing beef directly from local farms. Many farms offer delivery services, and you’ll have the peace of mind knowing exactly where your meat is coming from.

It’s always a good idea to ask your butcher how recently the beef was butchered. The fresher, the better. If possible, request beef that has been cut the same day, or within the last 24 hours, to ensure the best flavor and texture for your steak tartare.

Preparation Methods for Steak Tartare: Essential Techniques

After sourcing the highest quality beef, the next step is mastering the preparation of steak tartare. While the meat is the star of the show, proper preparation ensures that the dish comes together beautifully, both in flavor and presentation.

Freezing the Meat for Better Texture

One of the key tricks to making excellent steak tartare at home is briefly freezing the beef before chopping it. Freezing firms up the meat, making it easier to slice and chop finely. Here’s how to do it:

Place the beef in the freezer for about 15-20 minutes. The goal is to firm up the meat without freezing it solid.
After 15-20 minutes, remove the beef from the freezer. The meat should feel firmer but not rock hard, making it easier to handle.

This simple trick makes a world of difference in achieving the precise texture that is essential for steak tartare. You’ll find that slicing and dicing the meat becomes much easier, and the result is a cleaner, more uniform tartare.

Hand-Chopping the Beef for the Best Texture

Once your beef is chilled, it’s time to chop it by hand. Avoid using meat grinders or food processors for this dish, as they tend to make the beef mushy and uneven. Hand-chopping allows you to control the size and uniformity of the meat, ensuring a better texture.

Here’s the process for chopping the beef:

Using a sharp chef’s knife, cut the beef into thin slices, about 1/8 inch thick.
Stack the slices together and cut them into thin strips, again about 1/8 inch wide.
Finally, gather the strips and dice them crosswise into small cubes. Aim for uniform pieces to ensure a smooth, even texture.

This method takes a bit more time, but the results are well worth the effort. A finely diced steak tartare will have a silky, smooth texture that is far superior to coarsely ground beef.

Mix-Ins and Flavorings: Elevating Your Steak Tartare

Steak tartare isn’t just about the beef; the mix-ins and seasonings also play a significant role in the final flavor of the dish. Traditional tartare includes ingredients like capers, Dijon mustard, and shallots, but there’s plenty of room for creativity.

Here are the essential components for a classic steak tartare:

Chopped Parsley: Fresh parsley adds a bright, herbaceous note that balances the richness of the beef.
Capers: The briny, salty flavor of capers enhances the dish and provides a nice contrast to the mild beef.
Shallots: Finely chopped shallots bring a subtle sweetness and crunch, which add depth to the tartare.
Dijon Mustard: A small dollop of Dijon mustard adds acidity and tang, helping to bind the ingredients together.

You can also experiment with other mix-ins to personalize your tartare:

Fried Shallots: For a crunchy texture, lightly fry the shallots before mixing them in.
Peppers: For some heat, add finely diced cherry peppers or jalapeños.
Cheese: A small amount of grated cheese, like Parmesan or pecorino, adds a creamy richness to the dish.

Serving Steak Tartare: Plating and Presentation

The presentation is an essential part of serving steak tartare. A beautifully plated tartare will elevate the dish, making it feel like a special occasion. Here are some tips for serving steak tartare:

Toasted Baguette Slices: Serve the tartare with lightly toasted slices of baguette or crispy crackers. This provides a nice contrast to the soft texture of the beef and allows diners to scoop up the tartare easily.
Pickled Garnishes: Include a pickled element, like cornichons or pickled onions, to balance the richness of the raw beef with a tangy, acidic bite.
Egg Yolk: A classic steak tartare presentation often includes a raw egg yolk placed on top of the tartare. The yolk adds richness and ties the dish together visually. You can mix the yolk into the tartare just before serving or allow guests to do it themselves at the table.

When plating, aim for a neat, uniform presentation. Use a ring mold or shape the tartare into a compact mound for a restaurant-quality appearance.

Frequently Asked Questions

Is It Safe to Eat Raw Beef?

As long as you follow proper hygiene practices and source high-quality beef from a trusted butcher, steak tartare is safe to eat. It’s crucial to ensure that the beef is fresh and that you handle it carefully to avoid contamination.

Can I Use Other Types of Meat for Tartare?

Yes, you can use other types of meat for tartare, such as venison, lamb, or even tuna. However, the same rules apply: the meat must be extremely fresh, and the cut should be tender and lean.

What Is the Best Substitute for Beef Tenderloin?

If beef tenderloin is too expensive or hard to find, top sirloin is an excellent alternative. It’s lean, flavorful, and considerably more affordable, making it a good option for home cooks preparing steak tartare.

Can I Freeze Steak Tartare?

While it’s best to serve steak tartare fresh, you can freeze the meat briefly before chopping it to make it easier to handle. However, the fully prepared tartare should be consumed immediately for the best flavor and texture.

Conclusion

Steak tartare may seem intimidating, but with the right cut of meat and proper preparation techniques, it’s a dish that anyone can master. The key lies in selecting the freshest, highest-quality beef, whether you opt for the luxurious beef tenderloin or a more budget-friendly option like top sirloin. By paying attention to detail and experimenting with mix-ins, you can create a steak tartare that’s every bit as delicious as what you’d find in a fine restaurant.

So the next time you’re in the mood for something special, why not try your hand at steak tartare? With this guide, you’ll be well on your way to preparing a dish that’s both elegant and satisfying.