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FAQ Subject: Cannibal Meat Concoction
During the late 40's & early 50's, we had a local grocery store in my hometown, where the butcher would make a concoction that they called "Cannibal Meat" My dad would bring a batch home once a month, I remember it was all raw meat (beef I think) and was very tasty. Have you ever heard of this, and what were the ingredients? Maybe, it was just something the crazy Dutch and Germans ate here in Somerset County, PA.
It sounds like Beef Tartare. Seasoned raw meat from the Tartars of the Russian Steppes.Your butcher or your dad may have been a misplaced Cossack. It is fresh, tender beef, chopped or ground with onions, garlic, egg yoke and usually capers, maybe mustard, sometimes anchovies and Tabasco, but always with salt and black pepper and served with finely chopped fresh parsley and an optional egg yoke. These days eating raw beef ground in a butcher shop would be acting out a death wish and a raw commercially produced egg screams "Salmonella!" I don't even eat fully cooked meat that has been commercially ground.
I do eat raw beef from steaks that I have parted out from a rib or loin section or sirloin tip roast and I do use raw eggs from my own chickens. Raw beef with fresh ginger and garlic seasoned with a little soy sauce is tasty.