meat connoisseurs

[soldier-of-the-apocalypse]

Im known to be a meat addict and Ive recently grown a craving for steak tartare. Ive never had this before but after doing a little research Ive found nearly every country (except usa) has a version of raw beef or even pork. So I would like to know where in town can I get the highest qaulity beef that is fresh and has the least ammount of risk of geting a parisite or e coli. If any of you guys have had this let me know what you think about it.

[Colorado Osprey]

Talk to a local butcher who slaughters. They will have quality meat that far surpasses anything you will find in any chain mart.

[DSB OUTDOORS]

Edwards Meat Market I-70 and 44th has really good meats, seafoood, game. Etc.

[hollohas]

There are restaurants that will serve you beef tartar. I don't know of one in Denver, but I have had it in other US cities at nice places. Good stuff. Check out the online menus of nicer restaurants downtown and I am sure you will find one with it on the menu.

In Italy a few years ago during a business trip they served us a plate full of raw ground beef with only olive oil and black pepper on it with our salads and bread. Not exactly beef tartar but it was awesome. I was the only American to eat it...and I loved it.

[meatman]

I wouldn't be too worried about parasites in beef muscle. As far as bacteria goes, it would be present on the outside of whole muscle cuts, but not the inside unless it was stabbed in or needle tenderized. If you trim off the exterior portion of the the meat with a clean knife without cross contamination, you would be safe from bacteria and could eat it raw. If you then wanted to grind the piece to eat as ground meat, just ensure that the grinder is completely clean.

I personally wouldn't trust any butcher, restaurant, or grocery store to grind meat that I was to eat raw. Also, the sooner it is eaten as ground meat, the safer it is because the bacteria doesn't have as much time to grow.

[soldier-of-the-apocalypse]

I would just chop it finely

[soldier-of-the-apocalypse]

3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
2 teaspoons brined capers, drained and rinsed
3 teaspoons Dijon mustard
2 large egg yolks
10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
2 tablespoons finely chopped red onion
2 tablespoons finely chopped Italian parsley leaves
4 teaspoons olive oil
3 dashes hot sauce (such as Tabasco)
4 dashes Worcestershire sauce
3/4 teaspoon crushed chile flakes (optional)
this is the recipe i found

[meatman]

10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated

$$$$, and good luck finding USDA Prime.

Oh I just happen to have some in my refrigerator.

[soldier-of-the-apocalypse]

$$$$, and good luck finding USDA Prime.

Oh I just happen to have some in my refrigerator.

how much are we talking here I wold also like to pick up some nice steaks at the same time

[meatman]

It's my personal stash, but sending you a PM.