Last reviewed on 2026-05-29 by the Tartare.org editors.

Cannibal Sandwich (Tiger Meat) — Wisconsin Raw Beef

⏱ Prep: 10 min 🍽 Serves: 4 📊 Difficulty: Easy
Cannibal sandwich: raw seasoned ground beef on rye bread topped with raw onion, a Wisconsin tradition
Public-health officials specifically warn against this dish. The cannibal sandwich uses raw ground beef, which is higher-risk than whole-muscle beef. Grinding mixes any surface bacteria — including E. coli O157:H7 and Salmonella — throughout the meat, so contamination is no longer just on the outside where searing could reach it. State and county health departments in Wisconsin and the U.S. CDC have repeatedly cautioned the public against eating raw ground beef, especially around the holidays when this tradition peaks, after documented outbreaks of illness. Pregnant people, infants and young children, older adults, and anyone immunocompromised must never eat it. The only way to make this dish safe is to cook the ground beef to a safe internal temperature (165°F / 74°C). We describe the tradition below for cultural context and strongly recommend the safer alternatives. Defer to your local food-safety authority. See our disclaimer.

The "cannibal sandwich" — also called tiger meat, tiger sandwich, or simply raw beef — is a regional tradition centered in Wisconsin and parts of the Upper Midwest, with German-American roots similar to Mett. It is raw, seasoned ground beef spread on cocktail rye bread and topped with raw onion and a crack of pepper. It appears most often at holiday gatherings, especially around Christmas and New Year.

Why it is treated differently from beef tartare

A well-made beef tartare starts from whole-muscle beef that is trimmed and minced just before serving. The risk on whole-muscle beef sits mainly on the cut surfaces, which is why careful sourcing and handling can make it a defensible choice. Pre-ground beef is different: it is typically made from many trimmings, often from multiple animals, and grinding distributes any surface bacteria all the way through the meat. That is the specific reason food-safety guidance recommends cooking ground beef thoroughly, and the reason this dish draws explicit public-health warnings that tartare usually does not.

The tradition, described

This is how the dish is traditionally assembled. We present it for cultural understanding, not as a recommendation to eat raw.

How it is assembled (read the warning above first)

  1. If you choose to proceed despite the warnings, buy the beef freshly ground the same day, ideally ground to order, and keep it cold the entire time.
  2. Keep the meat refrigerated until the very last moment; ground beef warms and spoils faster than whole cuts.
  3. Work on a scrupulously clean surface with clean hands and tools, and avoid cross-contamination with other foods.
  4. Season the ground beef lightly with salt and freshly ground pepper, and a few drops of Worcestershire if using.
  5. Lay out the cocktail rye slices on a chilled platter.
  6. Spread a thin layer of the seasoned beef on each slice just before serving.
  7. Top with finely chopped raw onion and an extra grind of pepper.
  8. Add capers or chopped pickle if you like.
  9. Serve immediately and keep the platter cold; do not leave it out at room temperature.
  10. Discard any leftovers — never save raw ground beef.
  11. The safe version: cook the seasoned beef to 165°F (74°C), then assemble the same way and serve warm.

Nutrition Information (per 2-piece serving, estimate)

Calories 190
Protein 14g
Fat 9g
Carbs 14g
Iron 1.8mg
Sodium 290mg

Values are estimates including the rye bread and vary with the fat content of the beef.

Frequently Asked Questions

What is a cannibal sandwich?

A cannibal sandwich, also called tiger meat, is raw seasoned ground beef spread on rye bread and topped with raw onion and pepper. It is a holiday tradition in Wisconsin and parts of the Upper Midwest with German-American roots, often served at Christmas and New Year gatherings.

Is it safe?

No, not in its raw form. Health departments in Wisconsin and the U.S. CDC have repeatedly warned against eating raw ground beef after documented illness outbreaks. The only way to make it safe is to cook the ground beef to a safe internal temperature of 165°F (74°C). Vulnerable groups should never eat the raw version at all.

Why is ground beef riskier than other cuts?

On whole-muscle beef, bacteria sit mainly on the surface. Grinding mixes any surface contamination, such as E. coli O157:H7 or Salmonella, throughout the meat, so it is no longer confined to the outside. That is why food-safety guidance recommends cooking ground beef thoroughly, and why raw ground beef dishes draw specific public-health warnings.

Is there a safer way to make it?

Yes. The safest version is to cook the seasoned ground beef to 165°F (74°C) and serve it warm on the rye. If you want a raw preparation, use a classic beef tartare method instead: very fresh, whole-muscle beef trimmed and minced just before serving carries less risk than pre-ground beef, though it is still not suitable for vulnerable groups.

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