Tartare of beef fillet on bacon rösti

Making beef tartar yourself is actually easy. Prerequisite for this is meticulous hygiene, a good piece of beef from a trustworthy source and a sharp knife. A little manual dexterity and a few other ingredients also help. If you want to make tartare yourself, you should visit your trusted butcher. Ask explicitly for meat that you want to process into raw tartare. Tatar should contain a maximum of 6% fat. Beef tenderloin works best for this, but a rump steak will do, too.