Quote:
Originally Posted by troutman
That is different. Steak cuts are not going to be contaminated, unlike ground hamburger where more of the meat is from the outside.
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You still have to grind the steak, so there's still a chance of contamination from the outside of the meat (or perhaps from the grinder itself depending on what it was used for beforehand). Also keep in mind steak tartare also has raw egg....which has it's own risks to.
I think the risk, however small or big it may be, is part of the fun of eating tartare.