Tartare preparation
Tartare is raw, finely chopped or ground meat (or fish) served cold. The technique dates from the 19th century: Escoffier codified le bifteck tartare in Le Guide Culinaire (1903). The execution determines the texture: hand-cutting produces coarse, tender pieces with bite; grinding yields a more uniform, smooth structure. NVWA guidelines for raw meat are unavoidable: temperature below 4°C throughout the entire preparation and immediate service are the two pillars of safe tartare preparation.
In brief
Tartare (Steak tartare): raw meat (typically beef tenderloin or sirloin) hand-cut into 3-5mm cubes or coarsely ground, bound with egg yolk, mustard and Worcestershire. Fish tartare (salmon, tuna) requires prior freezing at -20°C for 24 hours for Anisakis clearance (EU 853/2004).
- Hand-cut: 3-5mm cubes for coarse, tender texture with bite
- Ground: finer, smoother, more uniform but oxidises faster
- Fish tartare: mandatory EU 853/2004 freezing protocol (-20°C, 24h)
- Immediate service: never store after preparation (raw protein + raw meat)
Tartare variants and their technique
Steak tartare (classic)
Beef tenderloin or sirloin, hand-cut into 3-5mm cubes. Bound with egg yolk, Dijon mustard, Worcestershire, capers, shallot and cornichon. Escoffier (1903) presented it on the cutting board; modern service on a plate or in a ring mould.
Examples: Classic bistro, fine dining, tartare on toast
Fish tartare
Salmon, tuna or sea bass, hand-cut after freezing treatment (-20°C, 24h). Bound with olive oil, lemon juice, capers and chives. Texture coarser than meat tartare. EU 853/2004 freezing protocol is mandatory for raw fish service.
Examples: Salmon tartare with avocado, tuna tartare with sesame
Vegetable tartare
Beetroot, courgette or tomato cut in tartare style: brunoise or coarse cubes. No raw-meat HACCP requirements, but the same cutting and presentation technique. Popular as a vegetarian alternative alongside a classic dish.
Examples: Beetroot tartare with goat cheese, courgette tartare as a garnish
Professional tartare cutting and plating
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1
Cooling: keep meat at <4°C
Place the meat on a chilled work surface or cutting board on ice. Check the temperature: maximum 4°C (NVWA). Use the blue cutting board for raw meat. Rinse hands with cold water before starting.
Never allow meat to sit at room temperature. At room temperature (20°C), bacteria double every 20-30 minutes (NVWA, 2020). Tartare is raw: there is no heat as a safety net. -
2
Trim and portion the meat
Remove sinews, silverskin and fat. Cut the meat into thin slices of 5-8mm, then into strips of 5-8mm, then into cubes of 3-5mm (coarse brunoise). Hand-cut for the best texture; use a grinder only if coarse cutting is not desired.
Use a well-sharpened chef's knife. A dull knife presses the meat instead of cutting it: this damages the cell structure and causes moisture loss. The texture of hand-cut tartare is superior to ground tartare. -
3
Measure and chill the flavourings
Prepare per portion: 1 tsp Dijon mustard, 1 tsp capers (coarsely chopped), 2 tsp finely diced shallot, 1 tsp cornichon (coarsely chopped), a dash of Worcestershire, pepper and salt. Keep everything at <4°C until assembly.
Prepare flavourings in mise en place per batch, but only mix to order. Tartare oxidises quickly after mixing: the meat turns brown and loses moisture. Always prepare a la minute. -
4
Mix a la minute
Combine the cut meat with the flavourings and one egg yolk per portion. Mix quickly and lightly, without kneading. Taste for salt and acidity. Shape in a ring mould or spoon onto the plate. Garnish with a caper, parsley and an extra egg yolk.
Mix with ice-cold hands or gloves. Never press: compressing creates a dense, tough mass. The loose structure of hand-cut meat is the defining characteristic of professional tartare. -
5
Serve immediately and document HACCP
Serve immediately after preparation. Never store tartare after mixing with egg yolk. Document in the HACCP log: preparer, time, meat lot number and temperature. If in doubt about quality or temperature: do not serve.
NVWA guideline for raw meat: inform the guest that the product is raw. Vulnerable groups (pregnant women, elderly, immunocompromised individuals) should be advised to avoid it. This is legally required in the Netherlands.
HACCP: raw meat and raw egg as critical control points
Raw meat: E. coli, Salmonella and Campylobacter
- E. coli O157:H7: can be present on the surface of beef. Hand-cut tartare from the interior of the muscle is safer than ground meat (the grinder spreads surface bacteria throughout the entire product). Always use fresh meat from a certified supplier.
- Campylobacter: the most common foodborne pathogen in the Netherlands (RIVM, 2022). Heat kills it, but tartare is not heated. Cross-contamination via the cutting board or hands is the greatest risk.
- NVWA obligation: guests must be informed that the product is raw. This is legally required on the menu or verbally at the time of ordering.
NVWA Raw Meat Guidelines; RIVM Annual Report on Foodborne Infections 2022
Raw egg: Salmonella risk and alternatives
- Salmonella Enteritidis: can be present in untreated raw egg. Use pasteurised egg yolk for risk reduction in professional kitchens.
- EU 853/2004: eggs must come from certified laying hens. Store eggs at a maximum of 8°C in the kitchen and use within 1 day of cracking.
- Fish tartare (Anisakis): salmon, tuna and sea bass must be frozen for 24 hours at -20°C before raw consumption. EU Regulation 853/2004 Annex III Section VIII. This is not optional.
EU 853/2004 Annex III; NVWA Anisakis guideline
Binding agents for tartare: classic and modern
| Binding agent | Ratio per 100g meat | Effect | Source |
|---|---|---|---|
| Egg yolk (raw) | 1 yolk | Creamy, lightly binding, rich flavour | Escoffier 1903 |
| Dijon mustard | 1 tsp (5g) | Emulsifier, sharpness, light binding | CIA 2011 |
| Worcestershire sauce | 1 tsp (5ml) | Umami, depth, dark colour | Larousse 2001 |
| Capers (chopped) | 1 tsp (5g) | Acidic contrast, texture | Escoffier 1903 |
| Pasteurised yolk | 1 tsp (10ml) | Same effect, lower Salmonella risk | NVWA 2020 |
Sources: Auguste Escoffier, Le Guide Culinaire (1903); CIA Professional Chef (2011); NVWA Raw Meat Guidelines (2020)
Food cost: premium positioning of tartare
- Beef tenderloin versus sirloin: tenderloin (fillet) yields the most tender tartare but is also the most expensive. Sirloin (longissimus dorsi) produces an excellent tartare at 40-50% lower purchasing cost. Calculation: net trim loss for tartare 15-20% (sinew, fat, silverskin).
- Portion calibration: a starter or main-course portion of tartare is 80-100g net meat. A dessert-spoon presentation as an amuse is 20-25g. At a purchasing price of EUR 35/kg tenderloin and 85% yield: EUR 4.12 per 100g portion, excluding flavourings.
- Fish tartare as a margin booster: salmon tartare at EUR 8-12/kg purchasing price gives a food cost of 18-25% with correct portioning, compared to 35-45% for tenderloin tartare. Fish tartare is therefore a strategic margin product.
Frequently asked questions
Why is hand-cut tartare better than ground tartare?
Do I need to freeze fish tartare before serving?
How long can I store tartare after preparation?
Do I need to warn guests that tartare is raw?
Legal information & disclaimer — click to read
Informational disclaimer
The information on this page is intended solely for educational and informational purposes for hospitality professionals. KitchenNmbrs B.V. strives for accuracy and timeliness but cannot guarantee that all information is fully correct, complete or up-to-date at all times. Culinary techniques, scientific insights and food safety guidelines may change.
Professional responsibility
Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.
Food safety & HACCP
The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:
- Netherlands: NVWA (nvwa.nl)
- Belgium: FAVV (favv-afsca.be)
- Germany: BfR (bfr.bund.de)
- United Kingdom: FSA (food.gov.uk)
- United States: FDA (fda.gov) — FDA Food Code
- EU general: EU Regulation (EC) 852/2004 on food hygiene
- International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)
Allergens & dietary information
Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.
Copyright & sources
All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.
Limitation of liability
To the extent permitted by law, KitchenNmbrs B.V. disclaims all liability for direct or indirect damage arising from the use of information on this page. This includes but is not limited to: financial damage from incorrect cost price calculations, damage from food safety incidents, and damage from technical errors or unavailability of the website. The information on this page does not replace professional culinary advice or legal advice.
Record your tartare preparation in your HACCP logbook
KitchenNmbrs records preparer, time, meat lot number and temperature for every raw preparation, so you can always demonstrate NVWA compliance.
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- Auguste Escoffier — Le Guide Culinaire (Flammarion, 1903/2011)
- CIA Professional Chef, 9th edition (Wiley, 2011)
- NVWA — Guidelines for safe preparation of raw meat in the hospitality industry (2020)
- EU Regulation (EC) 853/2004 Annex III Section VIII — Anisakis freezing protocol
- RIVM — Annual Report on Human Foodborne Infections and Intoxications in the Netherlands (2022)
