When I make this lunch for My Beloved, I always get a growl of appreciation - he loves raw beef!It couldn't be easier. All you do is cube a fresh and tasty but tough cut of grass-raised beef, such as bottom round, and whack it up in the food processor in one-second bursts until it becomes chopped steak.
He could live without the multicolored cherry tomatoes and the lettuce leaf but I insist on the niceties of civilization, even when he eats beef that still has a blood pressure.
Meat that still has blood pressure - LOL! You can take the guy out of the cave but.....
ReplyDeleteOr as a friend used to say, "A cow that could still kick you from the plate." Can't say that I've ever done raw but I do like my prime rib pretty rare -- as in, just warm it up.
ReplyDeleteAnd it so HAS to be grass fed beef doesn't it - it's getting harder to find but so worth the effort.
ReplyDeleteNancy, glad I could give you a chuckle.
ReplyDeleteDagny, me, too on the rare meat - but _raw_? Too much biology in my youth to contemplate that.
Morgan, yes, the quality of the beef makes all the difference and the freshness of the chopping, too.
In a by-gone era San Francisco's Hippo restaurant on Van Ness Avenue had a menu item named 'Cannibal Berger'. Th only adornment was an American Flag on a tooth pick at the top of this lovely mount of ground beef! It was a sad day for many when the restaurant was turned into a mini-mall.(sigh)
ReplyDeleteMB
Oh My God - I remember the Hippo Burger. I had a boyfriend who worked there and I had many a delicious burger on the house as I waited for him to finish his shift. Ah, bygone glories!
ReplyDeleteNancy, so did you ever have the Cannibal burger while you waited? :-) My Beloved wants to know...
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