We ate a particularly good batch last night. My wife was raised in Ellis County, Ks. Settled much by Volga and Bukovina Germans. All the butchers made raw hamburger aka. Raw burger, hack, tiger meat. It was fine ground burger or sirloin or other beef meat scraps. Along with onion, salt and pepper, and butchers choice like onion powder, garlic powder, and now some minced peppers. The long time butcher shop in Hays is now on its 3rd owners since I have been stopping in to buy meat, liver sausage, raw hamburger, and local dried soup noodles. Marilyn grew up with this, when there many old world German butchers and markets in the county. I drive by on business. In the past frequently, now only occasionally. Brad
Edited by - rinemb on 12/02/2024 09:38:27
quote:
Originally posted by rinembWe ate a particularly good batch last night. My wife was raised in Ellis County, Ks. Settled much by Volga and Bukavina Germans. All the butchers made raw hamburger aka. Raw burger, hack, tiger meat. It was fine ground burger or sirloin or other beef meat scraps. Along with onion, salt and pepper, and butchers choice like onion powder, garlic powder, and now some minced peppers. The long time butcher shop in Hays is now on its 3rd owners since I have been stopping in to buy meat, liver sausage, raw hamburger, and local dried soup noodles. Marilyn grew up with this, when there many old world German butchers and markets in the county. I drive by on business. In the past frequently, now only occasionally. Brad
Tiger meat - never heard of that, every day's a school day. How do you cook it Brad?
quote:
Originally posted by Wet Spanielquote:
Originally posted by rinembWe ate a particularly good batch last night. My wife was raised in Ellis County, Ks. Settled much by Volga and Bukavina Germans. All the butchers made raw hamburger aka. Raw burger, hack, tiger meat. It was fine ground burger or sirloin or other beef meat scraps. Along with onion, salt and pepper, and butchers choice like onion powder, garlic powder, and now some minced peppers. The long time butcher shop in Hays is now on its 3rd owners since I have been stopping in to buy meat, liver sausage, raw hamburger, and local dried soup noodles. Marilyn grew up with this, when there many old world German butchers and markets in the county. I drive by on business. In the past frequently, now only occasionally. Brad
Tiger meat - never heard of that, every day's a school day. How do you cook it Brad?
Ya don't! eat it raw..... I brought this batch home on Nov 20, and its shelf life in fridge was good-at least until last night when we ate it. It likely has a Turkey/Syrian origin. The Germans brought a lot of customs and foods back with them from their wars in the late 1600s? Growing up my next door neighbors were Syrian-as we knew it, now Lebanon. I ate a lot of spiced raw hamburger at their house (Kibbe or Kibbeh etc, neighbors did use beef and not lamb) Brad
Edited by - rinemb on 12/02/2024 08:38:14
No, I will not eat raw hamburger. Raw fish, yes, raw steak, yes, in both cases eating the inside meat and cutting away the outside. Ground beef gets the outside mixed with the inside and the outside is much more likely to have bacteria. Pass!
While in Dortmund, GE, one of the first dishes we ate at an outside joint on the old Square, was
a mett aka hackepeter (raw pork) on a roll with onions and pickles. It was early in our month long trip, so I thought about it...for about 10 seconds, and figured the liter of beer would take care of it. ;-)
Brad
Edited by - rinemb on 12/02/2024 12:51:06
quote:
Originally posted by rinembquote:
Originally posted by Wet Spanielquote:
Originally posted by rinembWe ate a particularly good batch last night. My wife was raised in Ellis County, Ks. Settled much by Volga and Bukavina Germans. All the butchers made raw hamburger aka. Raw burger, hack, tiger meat. It was fine ground burger or sirloin or other beef meat scraps. Along with onion, salt and pepper, and butchers choice like onion powder, garlic powder, and now some minced peppers. The long time butcher shop in Hays is now on its 3rd owners since I have been stopping in to buy meat, liver sausage, raw hamburger, and local dried soup noodles. Marilyn grew up with this, when there many old world German butchers and markets in the county. I drive by on business. In the past frequently, now only occasionally. Brad
Tiger meat - never heard of that, every day's a school day. How do you cook it Brad?
Ya don't! eat it raw..... I brought this batch home on Nov 20, and its shelf life in fridge was good-at least until last night when we ate it. It likely has a Turkey/Syrian origin. The Germans brought a lot of customs and foods back with them from their wars in the late 1600s? Growing up my next door neighbors were Syrian-as we knew it, now Lebanon. I ate a lot of spiced raw hamburger at their house (Kibbe or Kibbeh etc, neighbors did use beef and not lamb) Brad
Ahh! The penny drops! I'll leave you to that one Brad.... I've not tried your variant, but I've had steak tartare a few times, it's not for me, but I did try a couple more times to make sure - I do like my beef pink in the middle, but I've found I prefer it a different colour on the outside 
Puttin a ..Tiger in yer tank Brad... :0)
Bet yer old nuff to remember that gas slogan.. :0)
quote:
Originally posted by STUD figmo AlPuttin a ..Tiger in yer tank Brad... :0)
Bet yer old nuff to remember that gas slogan.. :0)
You bugger.... I am....thanks for,reminding me!
quote:
Originally posted by rinembWhile in Dortmund, GE, one of the first dishes we ate at an outside joint on the old Square, was
a mett aka hackepeter (raw pork) on a roll with onions and pickles. It was early in our month long trip, so I thought about it...for about 10 seconds, and figured the liter of beer would take care of it. ;-)
Brad
Brad, I'm travelling to Europe with work quite a lot these days, and spend a lot of time in the 'Germanic' countries. I've been to Germany, Austria and Switzerland in the last few months - I'll be back in Germany in less than a couple,of weeks. I really enjoy the food, and I suspect that you and I would thoroughly enjoy each others company on a gastronomic tour of the regions!
quote:
Originally posted by Wet Spanielquote:
Originally posted by rinembWhile in Dortmund, GE, one of the first dishes we ate at an outside joint on the old Square, was
a mett aka hackepeter (raw pork) on a roll with onions and pickles. It was early in our month long trip, so I thought about it...for about 10 seconds, and figured the liter of beer would take care of it. ;-)
BradBrad, I'm travelling to Europe with work quite a lot these days, and spend a lot of time in the 'Germanic' countries. I've been to Germany, Austria and Switzerland in the last few months - I'll be back in Germany in less than a couple,of weeks. I really enjoy the food, and I suspect that you and I would thoroughly enjoy each others company on a gastronomic tour of the regions!
For sure! I will never forget, the pate' Lorraine in France, that Marilyn's cousin made. They live in Lorraine. The breads of Germany are way underrated in my parts. The variety and flavors easily compete with the breads of France. IMHO. In Germany, the pub fare was great, and the backyard grilling in the Saarland could compete with Mid-America. IMHO. Brad
Growing up, every Saturday nights dinner before my parents would go out, it was Raw beef and onions for dinner. Very big Wisconsin thing for parties, Christmas, New years and special occasions. My father’s favorite meal.
In Wisconsin it’s not called Tiger meat, rawdog, cannibal sandwiches or anything else, just raw beef or ground round.
It was very lean ground round of beef with no fat or white specs if you had a good butcher. It was served spread on good rye bread, thick sliced onion and salt & pepper the hell out of it. That’s it other than an icy cold Papst Blue Ribbon !!! If there was leftovers, we would roll it into little balls and dip in salt & pepper and eat it just like that.
Slammer!!!
Steak tartare: https://www.youtube.com/watch?v=C6QqSxmpRMM&t=33s
My mother's maiden name is Tiger. This topic is giving me the willies.
