SNACKS Orange & Espelete Marinated Olives/7 Lard & Maple Spiced Nuts / 7 Smoked Trout Deviled Eggs

Total Page：16

File Type：pdf, Size：1020Kb

SNACKS Orange & Espelete Marinated Olives/7 Lard & Maple Spiced Nuts / 7 Smoked Trout Deviled Eggs

SOUP Pork & tomatillo pozole with cabbage slaw & sour cream cup / 5 bowl / 10 Mug of beef bone broth / 7 Add house made corn bread with honey butter / 4 SANDWICHES- served with cantaloupe salad or potato chips SNACKS *Roast beef with cheddar, roasted cherry Orange & espelete marinated olives/7 tomatoes & horseradish cream / 13.75 Lard & maple spiced nuts / 7 *Corned beef tongue reuben with cheese, Smoked trout deviled eggs / 8 spicy sauerkraut & pickled mustard seed aioli House giardiniera with crackers / 6 / 13 Soft pretzels with smoked sea salt & roasted *Cuban- pressed ham, bacon, cheese, pickles, shallot creme / 7 pickled jalapeño & mustard/ 13 *Bbq pork with cabbage-apple slaw & pickled CHEESE & CHARCUTERIE jalapeño aioli /13.50 Cheese (3) & charcuterie (3) plate / 25 Merguez sausage with mint yogurt, feta, Cheese plate /16 broccoli, apricot & almond relish / 14 Charcuterie plate /13 *Pork belly banh mi with miso sriracha aioli, additional cheese /5 additional meat /4 pickled carrot & cucumber / 13.50 Jamón íberico with olives & toast / 21 Braised beef with truffled mushroom duxelle, Pâté grandmere with mustard, rye & pickled braised kale, roasted grapes & onion / 14 vegetables /12 Muffaletta sandwich- salami, mortadella, Chicken liver mousse crostini with raspberry provolone, grated tomato & olive-cauliflower preserve & pickled spring onion / 10 relish / 13.25 Pâté sandwich on rye with mustard & pickled RAW onions / 11.75 *Beef carpaccio with parmesan, capers & PLATES arugula / 18 House sausage platter with smashed potatoes, *Steak tartare with chimichurri & harissa/ 14 bread & butter pickles, curry ketchup & apricot mustard / 18 SALADS Half roast chicken mezze plate with Roasted cauliflower & grape salad with pickled chermoula, smashed cucumbers, pickled pepper vinaigrette, almonds & parmesan / 11 vegetables, hummus, mint yogurt & pita / 24 Roasted carrots with garbanzos, baba DESSERTS ghanoush, dates, olives, feta & pistachio Chocolate chip potato chip cookie / 3 dukkah / 13 Cream cheese chocolate brownie / 5 Burrata with heirloom tomato, pickled Corn pudding with salty butter cookie blueberries, beets, pea pesto, bread crumbs & crumble & blueberries / 8 cured ham / 13 Butterscotch pudding / 7 BREADS & SPREADS Bread with cultured butter / 6 Pimento cheese with toast / 8 House-made corn bread with honey butter /4 Rosemary & sea salt focaccia / 4 *C onsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .

Copy Link

Recommended publications

Download Menu
GOOD FOOD • FRIENDLY SERVICE We’re We’re the the SUPERIOR RESTAURANT 3000 SUPERIOR AVE. • CLEVELAND, OHIO 44114 • PHONE: (216) 621-5899 HOURS: 5:30 A.M. - 3:00 P.M. 5:30 A.M. - 2:00 P.M. SATURDAY (All Breakfast Specials end at 10:30 a.m.) HOUSE SPECIALTIES NO SUBSTITUTIONS OR CHANGES ON ORDERS PLACED Good Morning! Subject to Availability. TWO FARM FRESH EGGS & 1. TWO FARM FRESH EGGS and TWO PANCAKES or FRENCH TOAST CORNED BEEF or PASTRAMI With Ham, Bacon or Sausage With Home Fries or Grits With Home Fries 2. TWO FARM FRESH EGGS and TWO EGGS & HOMEMADE CORNED BEEF HASH GYRO MEAT With Home Fries or Grits FROM THE GRILL 3. COUNTRY FRIED STEAK ....................... 1 pc / 2 pcs TWO FARM FRESH EGGS With 2 Eggs, Home Fries or Grits and Toast With Bacon, Ham or Sausage 4. TWO FARM FRESH EGGS and STEAK TWO FARM FRESH EGGS With Home Fries or Grits With GRITS or HOME FRIES With Bacon, Ham or Sausage SWEET TREATS OMELETTES FRENCH TOAST (3) BROCCOLI or SPINACH & CHEESE OMELETTE With Ham or Bacon or Sausage MUSHROOM & CHEESE OMELETTE FRENCH TOAST (2) CHEESE OMELETTE With Ham or Bacon or Sausage With Ham or Bacon or Sausage Inside FLUFFY PANCAKES (3) WESTERN CHEESE OMELETTE With Ham or Bacon or Sausage With Ham, Onions and Green Peppers SHORT STACK (2 Fluffy Ones) CORNED BEEF OMELETTE with CHEESE With Ham or Bacon or Sausage VEGETABLE CHEESE OMELETTE BLUEBERRY or CHOCOLATE CHIP With Onions, Mushrooms, Green Peppers PANCAKES (3) and Tomatoes With Ham or Bacon or Sausage GYRO CHEESE OMELETTE BLUEBERRY or CHOCOLATE CHIP MEAT LOVERS OMELETTE with Cheese PANCAKES (2) With Ham or Bacon or Sausage All Omelettes are made from Three Fresh Eggs, served with Home Fries or Grits, Toast and Jelly.
[Show full text]
Growth of Escherichia Coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications for Haccp Plan Critical Limits
Blackwell Science, LtdOxford, UKJFSJournal of Food Safety1526-2375by Food & Nutrition Press, Inc., Trumbull, Connecticut2004244246256Original Article GROWTH OF PATHOGENS ON RAW MEAT PRODUCTSS.C. INGHAM ET AL. GROWTH OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS STEVEN C. INGHAM1, JILL A. LOSINSKI and KATIE L. BECKER 1605 Linden Drive Department of Food Science University of Wisconsin-Madison Madison, Wisconsin 53706 AND DENNIS R. BUEGE 1805 Linden Drive West Department of Animal Sciences University of Wisconsin-Madison Madison, Wisconsin 53706 Accepted for Publication June 7, 2004 ABSTRACT Small amounts (10–25 g; 6.3–20.8 cm2 inoculated area) of raw ground beef, intact beef, pork and chicken (dark and white meat),and bratwurst and cured corned beef were inoculated with Salmonella serovars and Escherichia coli O157:H7, refrigerated 24 h at 5C, and then held either at 10C (± 1C) for up to 8 h or at room temperature (22C ± 2C) for up to 2 h. Except for a 0.2 log CFU increase in Salmonella serovars in ground beef during 2 h at room temperature, pathogens did not grow. Results of trials with commercial amounts of beef, pork, chicken, ground beef and bratwurst exposed to 10C for 8 h or 22C for 2 h also showed no pathogen growth. Potential critical limits for processing of previously refrigerated raw meat products are exposure temperatures between 5 and 10C for not more than 8 h or between 5 and 22C for not more than 2 h. 1 Author for correspondence.
[Show full text]
Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES
[Show full text]
SNACKS Orange & Espelete Marinated
SOUP Mug of bone broth / 7 Grass fed beef chili with sour cream & cheddar cup / 5 bowl / 10 Jamaican oxtail soup with cabbage & peanuts cup / 4 bowl / 8 Add house made corn bread with honey butter / 4 SNACKS SANDWICHES- served with Orange & espelete marinated olives/7 Cous cous salad or potato chips Lard & maple spiced nuts / 7 *Roast beef with cheddar, roasted cherry Smoked trout deviled eggs / 8 tomatoes & horseradish cream / 13.75 House giardiniera with crackers / 6 *Corned beef tongue reuben with cheese, Soft pretzels with smoked sea salt & roasted spicy sauerkraut & pickled mustard seed aioli shallot creme / 7 / 13 *Cuban- pressed ham, bacon, cheese, pickles, CHEESE & CHARCUTERIE pickled jalapeño & mustard/ 13 Cheese (3) & charcuterie (3) plate / 25 *Bbq pork with cabbage-apple slaw & pickled Cheese plate /16 jalapeño aioli /13.50 Charcuterie plate /13 *Pork belly banh mi with miso sriracha aioli, additional cheese /5 additional meat /4 pickled carrot & cucumber / 13.50 Jamón íberico with olives & toast / 21 Lamb merguez sausage with mint yogurt, Pâté grandmere with mustard, rye & pickled broccoli, apricot & almond relish / 13.50 vegetables /12 Braised beef truffled mushroom duxelle, kale, Bresaola with black olive-fig tapenade & roasted grapes & onions / 14 parmesan / 14 Muffaletta sandwich- focaccia bread with Pork rillette with pickled apricot, selection of salami, mortadella, provolone, pecorino & mustards & toast / 13 olive-cauliflower relish / 13.25 Chicken liver mousse crostini with cranberry Pâté sandwich on rye with mustard
[Show full text]
Iconic Swiss Dishes Get a Revamp As Mövenpick Hotels & Resorts Works
Iconic Swiss dishes get a revamp as Mövenpick Hotels & Resorts works its culinary magic New Signature Dishes introduce local cuisine with global appeal to Mövenpick’s restaurant and in-room dining menus around the world Baar, Switzerland, 4 September, 2017: The creative juices have been flowing in the kitchens at Mövenpick Hotels & Resorts where the hospitality firm’s director of Food & Beverage Europe has achieved a gastronomic feat – the reinvention of traditional Swiss dishes. Thomas Hollenstein has married tradition with the culinary innovation for which Mövenpick is famous, taking Swiss recipes that reflect the brand’s rich heritage and reimagining them to appeal to the modern palates of guests and diners around the world - local cuisine with global appeal. The result is a spectacular new array of ‘Signature Dishes’ that will become a permanent fixture on restaurant and in-room dining menus at every Mövenpick hotel and resort globally from 1 September. Bringing local Swiss flavours with a unique twist to its discerning guests, the new dishes range from beef tartare with toasted brioche to a light but flavoursome carrot cake that is ingeniously gluten free. These dishes are quintessentially Swiss, but have been updated to reflect contemporary tastes and trends, explained Hollenstein. “We made the recipes for these dishes lighter and fresher, but at the same time, retained the ingredients and flavours that have made them so popular for decades,” he said. “The result is a menu of new contemporary classics that appeal to the palate of modern diners. These dishes give a nod to Mövenpick’s Swiss roots, reflect the brand’s 70 years of world-renowned gastronomic experience and showcase once more its culinary inventiveness.” The four signature dishes are: Beef tartare: One of Mövenpick’s greatest culinary successes, steak tartare is a true classic, not only in Switzerland, but around the world.
[Show full text]
12 Steak Tartare
November 22nd, 2018 3 Course Menu, $42 per person ( tax & gratuity additional ) ( no substitutions, no teal deals, thanksgiving day menu is a promotional menu ) Salad or Soup (choice, descriptions below) Caesar Salad, Wedge Salad, Lobster Bisque or Italian White Bean & Kale Entrée (choice, descriptions below) Herb Roasted Turkey, Local Flounder, Faroe Island Salmon or Braised Beef Short Rib Dessert (choice) Dark Chocolate Mousse Cake, Old Fashioned Carrot Cake, Pumpkin Cheesecake, Cinnamon Ice Cream, Vanilla Ice Cream or Raspberry Sorbet A LA CARTE MENU APPETIZERS ENTREES Butternut Squash & Gouda Arancini … 13 Herb Roasted Fresh Turkey … 32 (5) risotto arancini, asparagus pesto, truffle oil, mashed potato, herbed chestnut stuffing, fried sage, aged pecorino Romano glazed heirloom carrots, haricot vert, truffled brown gravy, cranberry relish Smoked Salmon Bruschetta … 12 house smoked Faroe Island salmon, lemon aioli, Local Flounder … 32 micro salad with shallot - dill vinaigrette, crispy capers warm orzo, sweet corn, sun dried tomato, edamame & vidalia, sautéed kale, bell pepper-saffron jam, basil pesto Steak Tartare … 14 beef tenderloin, sous vide egg yolk, caper, Faroe Island Salmon* … 32 shallot, lemon emulsion, parmesan dust, garlic loaf toast roasted spaghetti squash, haricot vert & slivered almonds, carrot puree, garlic tomato confit, shallot dill beurre blanc Grilled Spanish Octopus … 14 gigante bean & arugula sauté, grape tomatoes, Boneless Beef Short Rib … 32 salsa verde, aged balsamic reduction oyster mushroom risotto, sautéed
[Show full text]
Cure Smoke Grind Stuff
US 20070269582A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2007/0269582 A1 Carter (43) Pub. Date: Nov. 22, 2007 (54) PASTRAMI SAUSAGE AND METHOD FOR Publication Classification MAKING SAME (51) Int. Cl. A2.3L I/3 (2006.01) (76) Inventor: Philip R. Carter, New York, NY (52) U.S. Cl. ....................................................... 426/646 (US) (57) ABSTRACT The invention provides a method for making a pastrami Correspondence Address: sausage comprising providing a meatcut for use in making COOPER & DUNHAM, LLP pastrami, during the meat cut in a salt spice mixture com 1185 AVENUE OF THE AMERICAS prising salt, pepper and one or more of cloves, Sugar, garlic, NEW YORK, NY 10036 bay leaves, onion, paprika, mayoram, mace, mustard seeds, 9 juniper berries, coriander, and ginger for about one to three weeks, smoking the meat over low heat for from about four (21) Appl. No.: 11/437,204 to about six hours to import a Smoked flavor to the meat, grinding the cured and Smoked meat to produce a ground meat product; and filling a sausage casing with the ground (22) Filed: May 19, 2006 meat product. CURE SMOKE GRIND STUFF Patent Application Publication Nov. 22, 2007 Sheet 1 of 4 US 2007/0269582 A1 CURE SMOKESMOKE GRIND STUFF FIG. 1 Patent Application Publication Nov. 22, 2007 Sheet 2 of 4 US 2007/0269.582 A1 F6, 2 Patent Application Publication Nov. 22, 2007 Sheet 3 of 4 US 2007/0269.582 A1 Patent Application Publication Nov. 22, 2007 Sheet 4 of 4 US 2007/0269.582 A1 US 2007/0269.582 A1 Nov.
[Show full text]
Dinner Dinner
HOT . FRESH . DETROIT . FLAVOR DINNERDINNER DETROIT MI · 2018 beginnings sweet corn chowder 6 TOWNHOUSE Truffle fries gf, vt 10 Chorizo / Pumpkin Seeds / Cilantro / Lime White Truffle Oil / Gremolata / Rosemary Garlic Aioli Matzoh ball soup 9 buffalo Cauliflower gf, vt 12 Chicken Broth / Rye Cracker / Dill Crispy Cauliflower / House Hot Sauce / Blue Cheese / Celery Chicken wings gf 12 Brussels sprouts gf, vt 11 Honey Garlic Soy Glaze / Sesame / Scallion Balsamic Brown Butter / Parmesan / Pistachio hummus vt 10 Detroit pizza 14 Roasted Mushrooms / Lemon / Parsley / Pine Nuts / Olive Oil / Na’an Pepperoni / Red Sauce / Mozzarella Cheese / Basil Steak Tartare 16 Mac & cheese Vt 12 Tenderloin / Caper Vinaigrette / Deviled Egg / Chives / Semolina Toast Boursin / Mascarpone / Cotswold Double Gloucester / Orecchiette Pasta / Crunchy Parmesan Greens *Add Grilled Na’an To Any Salad $2 power salad gf, vt 13 build your own salad 13 Brown Rice / Red Quinoa / Wild Rice / Chickpeas / Pumpkin Seeds / Organic Mixed Greens Included / Select 7 Items Apples / Avocado / Organic Mixed Greens / Honey-Lime Cilantro Vinaigrette veggies Pantry Dairy Vinaigrettes house Greek gf, vt 13 Tomatoes Cranberries White Cheddar Town hou se Baby Romaine / Pickled Golden Beets / Mixed Olives / Feta / Tomatoes / Carrots Cherries Parmesan Balsamic Cucumber / Pickled Red Onion / Greek Vinaigrette Mixed Olives Apricots Blue Honey-Lime Cilantro Cucumbers Pistachios Feta Thai Chili Radish Pepitas Goat Greek Caesar 12 Avocado Almonds Chopped Romaine / Semolina Crouton / Pecorino
[Show full text]
APPETIZERS Rueben Egg Rolls 8.00 Three Crispy Egg Rolls, Stuffed Corned Beef, Swiss Cheese, Sauerkraut, Thousand Island Dressin
APPETIZERS Rossy’sBURGERS Roost & SANDWICHES (served with fries) Rueben Egg Rolls 8.00 Fish and Chips 9.95 three crispy egg rolls, stuffed corned beef, swiss cheese, beer battered fish filets, fried golden brown, tartar sauce sauerkraut, thousand island dressing and house made chips Pot Roast Nachos 9.95 Bacon Grilled Cheese 7.95 bacon, grilled tomatoes, choice of cheese, wheat bread seasoned meat, lettuce, tomato, cheese, sour cream, jalapeño, tortilla chips, salsa Chicken BLT 8.95 *substitute chicken or beef deep fried chicken breast, bacon, lettuce, tomato, pretzel bun Crispy Chicken Wings 8.50 Rossy Burger 9.95 six fried chicken wings, your choice of homemade half pound char grilled beef, choice of cheese, house-made balsamic BBQ , Jerk, Buffalo sauce onion jam, lettuce, tomato, pickle, toasted pretzel bun add bacon or guacamole 2.00; turkey burger 9.25; veggie burger 8.75 Funnel Cake Fries 4.00 Impossible Burger 15.00 deep fried, topped with powdered sugar vegan burger, bun, balsamic onion, lettuce, tomato Chicken Quesadilla 9.00 Pot Roast Sandwich 9.95 grilled chicken breast, onion, bell pepper, colby, munster slow roasted beef, pepperjack cheese, toasted garlic roll and pepperjack cheese Club Sandwich 9.75 Sampler Platter 9.95 triple decker club, ham, smoked turkey, bacon, American & Swiss black and tan beer battered onion rings, breaded mushrooms, cheese, lettuce, tomato, choice of toasted rye, wheat or potato bread Italian style cheese sticks, ranch dressing and marinara Turkey Cranberry Sandwich 8.95 slow roasted sliced turkey
[Show full text]
MP-Dinner.Pdf
2315 BREAK BREAD PULL APART BREAD AND BUTTER PULL APART HONEY AND BUTTER 12 PULL APART GARLIC AND PARMESAN PULL APART FETA AND OLIVE STARTERS COLD HOT C A E S A R S A L A D ........................................................ 1 3 F R E N C H O N IO N S O U P A U G R A T I N ................................... 11 Croutons, Parmigiano Reggiano Toasted Baguette, Gruyere D’O L I V E D E G G S ...................................................... 11 B A C O N S T E A K ........................................................ 14 EVOO, Chives, Maldon Salt Maple Syrup, Cilantro, Chilis, Mustard Seeds B E E T S A L A D ........................................................ 1 3 S H R I M P PI L L O W D U M P L I N G S ....................................... 14 Feta, Candied Pecans, Orange, Frisee, Fresh Herbs Ginger Beurre Blanc, Chives S H R I M P C O C K T A I L B Y H A L F D O Z E N/ D O Z E N ..................... 1 2/22 C R ISP Y PIC K L E D A R T IC H O K E ........................................ 1 2 Cocktail Sauce, Lemon Spicy Aioli, Pickled Mustard Seed S A L M O N T A R T A R E ........................................................... 15 R O A S T E D B O N E M A R R O W ............................................. 17 Lemon Vinaigrette, Fresh Herbs, Radish Salad Pickled Pearl Onions, Radishes, Toasted Baguette, S T E A K T A R T A R E .....................................................
[Show full text]
2016 Food Safety Survey Presentation
2016 Food Safety Survey Amy Lando Linda Verrill Sherry Liu Ella Smith Consumer Studies Branch Division of Public Health Informatics & Analytics Office of Analytics and Outreach Center for Food Safety and Applied Nutrition, FDA Contents • Background and Methods…………………………………….....3 • Summary………………………………………………………………….4 • Risk Perception …………………………………….………………...7 • Food handling behavior…………………………………………..26 • Washing chicken and devices…………………………………38 • Pets in the kitchen…………………………………………………..43 • Fruit and vegetable washing…………………………………..46 • Raw milk and cheese consumption………………………..51 • Consumption of raw or undercooked foods…………..53 • Raw sprouts…………………………………………………………..58 • Mechanically tenderized beef……………………………..…60 2 Background and Methodology • This report presents selected results of the 2016 Food Safety Survey, a dual-frame (land line and cell phone) survey of 4,169 Americans ages 18 and older.* • The survey measures consumers attitudes, behaviors, and knowledge about food safety. • This is the 7th wave of the survey, allowing for trend analysis for many questions. Trends from 2006 to 2016 are presented when appropriate. • Survey fielding took place from October 6, 2015 to January 17, 2016. • The survey averaged 17 minutes per respondent. • The results are weighted to ensure that they are reflective of the American population. • The response rate is 21% according to the AAPOR RR3. *For complete survey results please see, “2016 FDA Food Safety Survey – Topline Report.” **Percentages may not add to 100% because of rounding and because “don’t know” and “refused” are generally not presented, but are included in the sample 3 bases (except where noted otherwise). Summary Perceptions and awareness of food risks: • Consumers are somewhat concerned about getting a foodborne illnesses from how they prepare food – but they think it is more likely to get a foodborne illness from food prepared at a restaurant compared to food prepared at home.
[Show full text]
Monitoring of Microbiological Quality in the Process of Production of Steak Tartare
Journal of Food and Nutrition Research (ISSN 1336-8672) Vol. 56, 2017, No. 4, pp. 318–325 Monitoring of microbiological quality in the process of production of steak tartare Ivana Regecová – PeteR tuRek – PavlIna JevInová – MonIka PIPová – Ján Mačanga Summary The aim of this study was to determine the level of microbial contamination (aerobic plate counts, counts of Escherichia coli, presence of Listeria monocytogenes and Salmonella enterica) during the production of a steak tartare. The results showed that total viable counts (TVC) ranged from 1.20 ± 0.00 log CFU·cm-2 to 2.90 ± 0.00 log CFU·cm-2 on the surface of tenderloin, and from 1.30 ± 0.01 log CFU·g-1 to 1.90 ± 0.02 log CFU·g-1 in its centre. After grinding and adding ingredients, a significant increase (p < 0.001) was observed in both the temperature (from 9.7 °C to 14.3 °C) and TVC of the final products (from 3.49 ± 0.01 log CFU·g-1 to 3.80 ± 0.02 log CFU·g-1). In steaks tartare stored at 4 °C, a significant decrease (p < 0.001) in TVC was determined. The counts of E. coli were below the detection limit (< 2.00 log CFU·g-1). No presence of S. enterica or L. monocytogenes was determined in any inspected sample. In terms of bacterial contamination, the results of this study demonstrate that the health risk of steak tartare to the consumer is minimal provided that all principles of good hygienic practice are kept to during its production.
[Show full text]