michael adams mjadams25@ukonline wrote:

"Brian Reay" wrote in message ...

However, if you mince the beef, either before or after freezing, the
bacteria which was on the surface is now distributed through the mince.

Indeed. It's a shame nobody had ever explained that to the 77 year old Michael
Winner at some point in his life. Before he embarked on the three days
in a row steak tartare binge which ultimately killed him.


It is a very popular dish in France and the Low Countries.

Im surprised Remainers dont eat it every meal ;-)