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Steak Tartare
A raw dish made from finely minced or chopped beef, usually seasoned with mustard, onions, capers, and topped with an egg yolk. Steak tartare is considered a delicacy, prized for its rich flavor and smooth texture.
485
1 portion
(225 grams)
CAL
C
Nutri-Score
High in protein, iron, zinc, and vitamin B12.
Value per 100 grams & per cup (225g):
215 kcal | 485 kcal
Protein
20 grams | 45 grams
Fats
10 grams | 22.5 grams
Carbohydrates
None
Fiber
None
Vitamins & Nutrients
- Vitamin B12: Essential for nerve health and red blood cells.
- Iron: Supports oxygen transport in the body.
- Zinc: Boosts immunity and wound healing.
- Niacin (B3): Helps convert food into energy.
Satiety and Feelings
Thanks to its high protein and healthy fat content, steak tartare is very satisfying and can keep you full longer without spiking your blood sugar.
What does 100 g look like?
About ⅔ cup of finely chopped raw beef, or the size of a flattened burger patty.
What does 2000|2500 calories look like?
Roughly 12 portions (2.0 kg or 4.4 lbs) for 2,000 calories. Roughly 15 portions (2.55 kg or 5.6 lbs) for 2,500 calories.
Daily Value per 100 grams %
Did you know?
Steak tartare originated from a French interpretation of raw meat dishes once eaten by Mongol warriors.
- In Belgium and France, it’s called “filet américain,” referring to its “American-style” or modern preparation, not because it’s from the USA.
Proper freshness is crucial – the dish must be made from high-quality, freshly minced beef.
It’s often served with raw egg yolk for richness and pickled condiments for acidity.
Some versions include Worcestershire sauce, Tabasco, or cognac for depth of flavor.
While raw, it’s actually quite nutrient-dense and low in carbs.
- There are raw beef variations worldwide—like Yukhoe in Korea and Kitfo in Ethiopia.
Drawbacks ⚠️
- Risk of bacterial contamination (E. coli, Salmonella) if not sourced or handled properly.
- Zero fiber and no carbs, which may make it less balanced as a standalone meal.
- Some people may dislike the texture or rawness, making it an acquired taste.
- Not suitable for pregnant women or immunocompromised individuals due to raw egg and meat.
