Tartare Glossary
Your comprehensive guide to tartare terminology, techniques, and ingredients
A
Ahi
[AH-hee]
Hawaiian name for yellowfin tuna, commonly used in raw preparations including tartare and poke.
Example: "We're using fresh ahi for today's tuna tartare special."
Aging
The process of storing meat under controlled conditions to enhance tenderness and develop complex flavors through enzymatic breakdown.
Example: "This beef has been dry-aged for 28 days, perfect for our premium tartare."
Aioli
[eye-OH-lee]
A Mediterranean sauce made from garlic and olive oil, often emulsified with egg yolk. Used as accompaniment or binding agent in some tartare preparations.
B
Bavette
[bah-VET]
French term for flank steak. While typically grilled, high-quality bavette can be used for tartare when properly trimmed.
Brunoise
[broon-WAHZ]
A precise knife cut producing 1/8-inch (3mm) cubes. The standard cut size for traditional French beef tartare.
Example: "Cut the beef into a fine brunoise for the classic presentation."
Butcher's Cut
Premium portions of meat reserved by butchers for discerning customers, often ideal for raw preparations due to superior quality and handling.
C
Carpaccio
[kar-PAH-chee-oh]
Italian dish of thinly sliced raw meat or fish, dressed with oil and seasonings. Differs from tartare in that it's sliced rather than chopped.
Ceviche
[seh-VEE-chay]
Latin American dish where raw fish is "cooked" in citrus acid. While not technically raw after marination, it shares preparation principles with tartare.
Example: "The citrus in ceviche denatures proteins similarly to heat cooking."
Cornichon
[KOR-nih-shon]
Small French pickled gherkins, traditionally served with beef tartare for acidity and crunch.
Cross-contamination
The transfer of harmful bacteria from one food or surface to another. Critical to prevent when preparing raw dishes.
Example: "Use separate cutting boards for raw meat and vegetables to prevent cross-contamination."
D
Denaturing
The process by which proteins change structure due to acid, salt, or heat. In ceviche, citrus acid denatures fish proteins without heat.
Dice
To cut food into cube-shaped pieces. Size varies: large (3/4"), medium (1/2"), small (1/4"), and brunoise (1/8").
Example: "Dice the tuna into 1/4-inch cubes for the perfect texture."
Dry-aging
Process of aging beef in controlled, open air to concentrate flavors and tenderize through enzyme action. Aged beef develops complex, nutty flavors ideal for tartare.
E
Emulsion
A mixture of two liquids that normally don't combine, like oil and water. Important in sauces accompanying tartare.
Example: "The egg yolk helps create a stable emulsion in the tartare dressing."
Eye of Round
A lean cut from the rear leg of beef. While tough when cooked, its leanness makes it suitable for tartare when properly prepared.
F
Filet Mignon
[fee-LAY min-YON]
The most tender cut of beef from the tenderloin, prized for tartare due to its buttery texture and mild flavor.
Example: "We only use prime filet mignon for our signature beef tartare."
Flash-frozen
Rapidly frozen at extremely low temperatures to preserve freshness and kill parasites. FDA requires fish for raw consumption be flash-frozen.
Food Safety
Practices and protocols to prevent foodborne illness, especially critical when serving raw proteins.
Example: "Proper food safety requires keeping tartare below 40°F at all times."
G
Garde Manger
[gard mahn-ZHAY]
The cold kitchen station responsible for cold dishes including tartares, pâtés, and salads in professional kitchens.
Grass-fed
Cattle raised on grass rather than grain, producing leaner meat with distinct flavor profile preferred by many for tartare.
Example: "Our grass-fed beef tartare has a more complex, mineral flavor."
H
HACCP
[HASS-ip]
Hazard Analysis Critical Control Points - systematic approach to food safety identifying and preventing hazards in food production.
Hand-chopped
Meat cut by hand with a knife rather than ground, preserving texture and preventing heat buildup from grinding.
Example: "Hand-chopped tartare has superior texture compared to ground versions."
M
Mise en Place
[MEEZ ahn plahs]
French culinary term meaning "everything in its place." Critical for tartare preparation to minimize time at room temperature.
Example: "Have your mise en place ready before starting the tartare."
Myoglobin
Protein responsible for meat's red color. Higher in beef than fish, affecting color and flavor in tartare.
S
Sashimi-grade
Marketing term (not regulated) indicating fish suitable for raw consumption, properly handled and frozen to eliminate parasites.
Example: "Always use sashimi-grade tuna for tartare preparations."
Silverskin
Tough connective tissue membrane on meat that must be removed before preparing tartare as it won't break down when raw.
Steak Tartare
[stake tar-TAR]
Classic French dish of finely chopped raw beef mixed with seasonings, traditionally served with egg yolk, capers, and onions.
Example: "The original steak tartare was named after the Tartar people of Central Asia."
T
Tartare
[tar-TAR]
Dish of finely chopped raw meat, fish, or vegetables, seasoned and served cold. Originally from French cuisine but now international.
Example: "Modern tartare includes everything from beef to beets."
Temperature Danger Zone
40°F to 140°F (4°C to 60°C) - the temperature range where bacteria multiply rapidly. Raw preparations must minimize time in this zone.
Tenderloin
The most tender muscle in beef or pork, running along the spine. The preferred cut for classic beef tartare.
Example: "The tenderloin's fine grain makes it ideal for raw preparations."
Texture
The feel and consistency of food in the mouth. Critical in tartare, achieved through proper cutting technique and ingredient selection.
U
Umami
[oo-MAH-mee]
The fifth taste, often described as savory or meaty. Enhanced in tartare through ingredients like soy sauce, anchovies, or aged beef.
Example: "Add a dash of Worcestershire sauce to boost the umami in beef tartare."
W
Wagyu
[WAH-gyoo]
Japanese cattle breed known for intense marbling. Premium wagyu makes exceptional tartare due to its buttery texture.
Example: "A5 wagyu tartare melts on the tongue due to its high fat content."
Wet-aging
Aging meat in vacuum-sealed bags, allowing enzymes to tenderize the meat while retaining moisture.