Beef tartare in the AK test: No product failed

Beef tartare is one of the classics on the holiday table. Since it is eaten raw, both meat quality and hygienic handling are of utmost importance. The AK therefore carried out random tests in the run-up to the Christmas holidays to see whether the delicate delicacies actually met the so-called legitimate consumer expectations and were pleasantly surprised: no product failed.

Basically, beef tarar is a relatively simple and variable dish. Depending on personal preference or recipe, in addition to beef, egg yolks, onions, capers, cucumbers, herbs, ketchup, mustard, Tabasco, Worcestershire sauce or even anchovies are usually used. The whole thing is then served raw. Since raw meat spoils quickly and can be contaminated with pathogenic germs, the AK sent ten samples of seasoned beef tartare to the laboratory. These came from both retailers and butcher shops. The prices were between just under 30 and 60 euros per kilogram.

80 percent of the samples were microbiologically perfect

• Five samples in the test met the highest quality standards and received the test grade “Very Good”.
• Three products were rated “Good”. Points were deducted due to slight sensory deviations during the tasting – in all three cases the experts detected a slightly sour smell. A beef tartare was also criticized for its tough consistency and once the tasters noticed a slightly bitter foreign taste. However, since these samples did not show any other abnormalities, they were also rated as flawless.
• Two products were rated “satisfactory”. In both cases an increased number of enterobacteria was found. One sample also had an increased total number of bacteria. These so-called hygiene indicator germs are widespread in our environment and, depending on the food, are tolerated to a certain extent. However, the guidelines recommended by the German Society for Hygiene and Microbiology should not be exceeded. This indicates possible weak points in hygiene and manufacturing practices. Both samples are therefore to be viewed as impaired in terms of legitimate consumer expectations.

The risk is under control
Care begins with purchasing. Since raw, ground meat is particularly susceptible to germs, tartare should always be bought or prepared fresh. Until it ends up on the plate, it is important not to interrupt the cold chain. A cool box with ice packs is best suited for transport. At home, the tartare should be stored immediately in the refrigerator and consumed on the same day. This dish is not recommended for pregnant women, small children and people with weak immune systems.

You can find the test results here.