Which cheaper cuts of beef are suitable for steak tartare?

I am eating a lot of steak tartare, and usually making it from the tenderloin (called filet in some countries). But the tenderloin is expensive. I've made it from beef round once and it was fine too, and I read its also being made from sirloin.

Are there any other cuts of beef which would be suitable for steak tartare, especially focusing on the more inexpensive ones?

What makes a cut suitable for steak tartare or not?

Best Answer

What makes them suitable - You'd want to focus on cuts that are especially lean, without a lot of connective tissue or fat, marbled or otherwise. Raw fat is probably unappealing, flavor-wise, and that's what often causes meat to go rancid, so focusing on cuts with just muscle tissue, and minimal marbling is what makes it good (and safe) for tartare, I'd think.

Cheaper cuts that are good for stews or slow-cooking often have a good bit of connective tissue in them, which would make them poor choices. Unless you like a gristly tatare. :D

Probably round or rump, and sirloin - all already mentioned by you - would be decent choices for those reason. I'm not sure you'd need to look further. Of those, sirloin has the reputation for having more "beefy" flavor, but round and rump are often among the cheapest cuts.

EDIT - UK and USA cuts by the same name are not, apparently, identical cuts. Please see the comments to this answer.

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Which cheaper cuts of beef are suitable for steak tartare? - Delicious steak tartare with arugula leaves on plate

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Which cheaper cuts of beef are suitable for steak tartare? - Grilled Meat on Brown Wooden Chopping Board

Quick Answer about "Which cheaper cuts of beef are suitable for steak tartare?"

While flank and skirt steak are great for grilling, you want beef tenderloin—home to prized cuts like filet mignon and chateaubriand—for tartare.

Which cut of beef is best for tartare?

Many tartare recipes recommend using beef filet, a widely available tender muscle low in fat, connective tissue, and, unfortunately, taste. Filet is also among the most expensive cuts on the cow.

How do you choose beef for beef tartare?

Ultra-fresh meat is paramount with any raw meat dish, and quality is absolutely key. Premium cuts are the way to go. For my money, steak tartare is best made with beef fillet, trimmed clean of any sinew, and hand-cut with a very sharp knife, while grass-fed beef is your best bet for flavour.

Is rump good for tartare?

This stunning beef rump starter uses this beautiful cut for two different preparations \u2013 a classic beef tartare and delicious potted beef recipe. Paul serves the dish with his spin on gentleman's relish \u2013 to save time you can use a good-quality brown sauce instead if preferred.

Is steak tartare the same as ground beef?

Origins of the name The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce.

4 Alternatives To Expensive Steak Cuts | Everyday Meat Guide Author Ray Venezia

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