like a roast or something and I just trimmed yeah we turn off the outside I still get it roast you can always get the London Broyles yeah they pretty have exhaust they are choice quality yeah I have much marbling in a pride if you grind it they will disappear and this way used to tell you running three times three times yeah not one so you guys so this way you mix all the contests all it will will have a nice texture to it you grind it three times it looks at you I don't really have to chaplain right that right so if you're grinding three times that's nice then after that you just add the spices to it uh put the London boil though you get those you cut those yourself it's a comes from a full Top Gun it's a big hunk immediacy these were just just been caught yep so everything's been trimmed from it anyway so it's all everything that's right there is already yeah clean fresh yeah it's never been exposed okay perfect yeah we do Donnelly's the whole cup right it has a little bit to the fat you see it those are tough friends like that right I just have a little more fat on it and I'm excited you take most of it at Albany the trimmings of the topper and you use it for grinding for the chop you know things like that okay we mix with a shoulder clusters like that ended inside the lean part constantly at London broil cut him up for the pieces you still okay so this this as it is I don't need to you don't have trigger and it'll this just cut them too small she tries it and grind it you have a grinder yeah yes it just say how much do you actually gonna make just give me the whole piece I like it a lot I'm not gonna eat all of it but I'll share some you know I guess you know I mean if you know important we used to didn't make that that people use we don't have any cows grown with a stick usually they have milk comes alright so they use use a fillets beef tools to make the tartare beefed up in he play the counselor off-putting snakes and Fixodent it becomes too expensive right so you're not going to use a 14 and 15 oz per pound piece of each is for to try and make a amount if you have the trimmings and pieces yeah but it's still testing its lean and that's what you want you have something very very lean right because any times I was a moment every time we went to a restaurant cuz the guy I was somebody's guest so I order it every time it was so good Ronit I know some people add fish stirring in chilies yeah yeah something I didn't care for it I don't mind it it's okay it's not probably not my fave my preference but I don't mind it yeah I mean I tried all different ways you got friends over you guys drinking shots of vodka that's it eh the Polish below they over sound well which one would you like semadar you could pick pick one 20l I like this one yeah now expert when you do it you mix it with an egg yolk or do you mix it with oil oh you mix it you put the little oil yeah yo pickles onion yeah I juice and we'll take it it's not so what you're talking about is it like a source of salty you never knew what it was I know what you're talking about it said it's called Maggie opposed you had to put in soups and things like it's kind of like a soy sauce it's very high sodium prior in it so but a you use salt black pepper chop the onion chop the right pickles and a little perfect all right so now that we're back from the store after visiting my good buddy charlie at the CIO's um we've got a piece of meat and got my mixer which I attached a meat grinder to and what I'm going to do is basically I'm just going to cut this up I'm going to feed it through now I've had beef tartare several different ways I've had it where the meats been more finely ground and I've had a word spend more of a coarse ground and I've even had it where it's just been chopped with a knife personally I prefer a little bit more coarse but I don't like it when it's been chopped with a knife um which you'll work out just about perfectly because the dye that I have in here for my grinder um it leaves it more like like a course coarse ground which is what I like because I like it to have a little bit more texture I don't like it to be like putty you know like so so smooth because then you start so this starts to wonder like okay am I um my eating beef is this like what is this you know it's a little too smooth something with some some texture I'm gonna I'm going to preface this before I go ahead and say don't try this at home or um yeah that's my disclaimer don't try this at home I certainly don't want to be responsible for anybody you know who doesn't do it properly it gets sick um I made a special you know a special effort to you know I I have a good butcher who I trust to handle the meat properly um one thing you never ever ever want to do is just simply go to the grocery store and pick up some ground meat and like eat it raw I would not do as most of you know a stake you could as so long as you were to sear the outside you could eat the inside practically raw because any of the bacteria resides on the outside of the meat that being said this piece of meat right here earlier today was one giant piece of meat which was then trimmed and then cut into steaks for London broil so any part that was exposed to the outside has already been physically removed so whether you choose to physically excise it or cook it you are achieving the same thing and that is either killing or removing the bacteria from the outer part of the meat um so like I said I have a piece of meat that I trust to be clean free of bacteria safe um again if any of you are going to try this yourselves um I would recommend that you either get the meat from a very well I would always recommend you getting your meat from a reputable butcher or someone who you have a personal relationship with it's someone who you're able to tell them what your intention is for that meat and that hopefully if they're someone who knows what they're talking about they could guide you Charlie as you saw earlier is is of Polish background and this is something that is very common so it's something he's very familiar with something he does all the time so he was able to point me in the right direction um so without further ado let's get started I guess because I got hooked on it during my visits to Poland several years back it's very common there and I was someone's guest so everywhere I went I was well fed and it's something they recommended something I liked and then every restaurant I went to after something I would order um again there's we really assuming you're working with first lines it's incredibly tasty um and assuming you're working with you know high quality meat that's mine properly and prepared properly it's it's safe um from a nutrition standpoint you know we're using a cut of meat that is very lean um and you know from a digestibility standpoint you know some people might argue that cooked me is more digestible even though it is slightly denatured but either way I mean it's it's a fine it's a fine source of protein as you're going to see later on we're going to add a couple things to it but nothing that would prevent it from being a viable part of someone's diet whether it's offseason or pre-contest um well I'll show you later but I think it's an excellent tasting food it's something that you know and from a nutrition standpoint you know it works I've seen it experienced our cards on a few different ways one of the ways is like there's typically things that you would put like as accessories to the meat right like capers chopped up baby pickles maybe some marinated mushrooms maybe some mustard on the side now the way that I like it is to have the beef kind of front and center and have those condiments on the side I've also seen it where people kind of just put all that in with the meat and then throw it through the grinder again and just kind of like mix it all and uh um to me that reminds me of like a raw like meatloaf or something like look gross I prefer to have it the other way where all I'm going to do is add some oil raw egg yolk and some salt to the to the meat and mix it together put it front and center and then put the you know some condiments on the side and serve it with some sliced bread to have really good um when it comes to little I would prefer something mild I wouldn't use olive oil because sometimes it could have like a bit of a bite to it um macadamia nut oil is nice I have some almond oil really nice because it's mild but it's kind of rich at the same time so we won't just don't use although um I also wouldn't use like sunflower oil or safflower oil because most of it is junk this is actually a very high quality almond oil arm by floor they actually make a lot of good oils you probably you've heard of Odo's oil they're processing everything is pretty much top-notch so you know that you're getting oils that are you know not oxidize them all are what they're supposed to be I mean you can actually taste taste the difference so we've got several pounds of meat here and I'm probably only going to add maybe one or two tablespoons of oil and 1 egg yolk I'm kind of just going to rough it just do it on the fly and see kind of how it looks I could probably find a recipe somewhere but this is more exciting now for my understanding I don't pull me on this but the odds of getting a Salmonella from the raw egg is pretty slim overall that being said I think that you're more likely to get Salmonella from the white then you are from the yolk now again don't quote me on that I could be totally wrong but I thought I either remember reading that we're being told that might or might not be true what I'm willing to take my chances Kaneda pepper if you like I like pepper so this will help not only flavor the main put improve the textural quality of it I'm just going to give it a little taste to see if it needs more salt honestly it's really really good it's so beefy fresh hmm it's like it's like sushi with steak but better because it's tartare it's like tuna tuna tartare but better because it's beef it's good that is it it's the beef some chopped up baby pickles capers chopped up mushrooms and a French baguette but I just thought and you know give it a quick toast and wait I'll show you how I do it I'm telling you guys this is actually like really really like super good like not just like yeah it's okay no no it's like really really good there's no good you know and obviously feel like if you were doing it the last meal of the day well you don't want to have any bread like you really need the bread like the meat is so good itself and you know with a couple little chopped up sides which so much just some vegetables really really good I would tell you to try it but um I don't know I don't know if I should do that so I'm just going to finish this off and enjoy it so see there