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this post was submitted on 25 Feb 2024
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I think generally you also need to butcher an animal fresh. Within hours. At least, I believe this to be the case with teak tartare for instance. Edit: steak*
Im a fan of oak tartar myself
I think you can relax more with beef. The important thing is mincing the meat fresh, too early and you have square kilometres exposed to bacteria but no you don't need it freshly butchered.
Also the problem with chicken is that raw it's fucking disgusting. Be it the smell, the texture or the flavour (I have eaten undercooked chicken by mistake, it's vile).
Raw beef? Divine if you can get over the prejudices that some cultures have
Salmonella in chicken is generally a bigger risk than ecoli in beef, in part because we are exposed to it much less often. Ecoli is extremely common and ubiquitous so it actually takes a pretty big dose of it to make most people seriously ill. You've probably "had it" dozens of times, had a runny morning poo and didn't think of it past that. Salmonella, on the other hand, is much more likely to induce painful cramps, vomiting and extended symptoms with a minor exposure.
I have been told that cannibal sandwiches are very popular in some areas of the US. I have a cousin who really liked them until he had to go to the hospital.