Check out the creative and compelling ways chefs are riffing on tartare with varying proteins and plants. Courtesy of Boia De Chefs around the country are using the tartare format to play with texture ...

Steak tartare on board with toast, pickles, salt, and an egg yolk - Evgeny Karandaev/Shutterstock There are certain dishes which many home chefs find intimidating to the point where they'll only order ...

CREATIVE CHEFS are devising new, artistic takes on tartare–a raw meat or fish preparation that spans cultures and instills bold flavors into prized trimmings. In the mid-’80s, Shigefumi Tachibe ...

“For choosing the kind of meat for a tartare, I first think about the dish I’m going to prepare. Beef is always a great go-to, but oftentimes I like to work with more pronounced flavors. In that case, ...

If you’re ordering beef at a restaurant, you can expect the question: “How would you like that cooked?” Maybe you’re the type who wants a bloody steak. Maybe you prefer a burger that could have been a ...

Ask chefs to prepare one of their favorite steak dishes, and they may not go anywhere near the grill or broiler. Instead, some will simply start chopping up meat for beef tartare. The French classic ...

Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared ...

Pathogens aside, there is no safer dish for a restaurant to serve than steak tartare. Employees Only is known for mixing it tableside, while Corner Bar serves hand-chopped steak with a pool of plain ...

There are certain dishes which many home chefs find intimidating to the point where they'll only order them in restaurants.