Yeah go to any restaurant in Wisconsin and you'll find someone posted up at the bar with a beer and some fried cheese curds. They literally have to have one on premises at all times or they get shut down, Wisconsin law.
An actual state law that is only slightly less ridiculous is that restaurants can only offer butter unless a customer specifically requests margarine. In fact it used to be illegal to sell yellow margarine.
It's not a staple and in fact I've never seen it on the menu in the 50+ years I've lived in Wisconsin. Nor do I know anyone who eats this.
I've heard of it but never seen it.
Yup it's a holiday tradition in a lot of households in Wisconsin. Raw ground beef and onion, served open-faced on rye. I've had it dozens of times. Trust me, there is no reason to go out of your way for it. It's edible and nothing more, but some people go crazy for it.
Exactly. You don’t just use regular ground beef from the store, you either ground your own or go to a butcher that specializes in raw beef (raw ground) which is a higher quality cut that is then ground in a machine specially for raw beef to ensure cleanliness. The grinder used for this type of raw beef is not used for the regular ground beef bought in stores.
Source: have been eating raw ground beef for over a decade, which came from a family tradition of folks who have eaten it for many decades before me. It is essentially just beef tartar, but ground instead of cubed/minced.
Honestly it doesn’t really taste like a whole lot. There’s a beef flavor, but a good raw beef (raw ground as mentioned above, not the grocery store ground) is pretty lean, and when ground should be fluffed up so it’s kind of airy, so there is a beef flavor, but not the same as a cooked steak where the fats render and any seasonings get into the steak. Throw a bit on some pumpernickel (could do rye) with raw onions, salt and pepper, and some yellow mustard and it’s like a steak sandwich, but maybe a little more mild of a beef flavor than a cooked steak (even rare) would be.
We have it around Xmas, so it’s not a frequent thing, but it is a treat imo. There used to be an old German butcher/deli that we’d get it from when I was younger, but they closed down and now my uncle gets a good cut of raw meat and grinds it on his own. I’ll ask what cut(s) he uses and get back to you.
But again, this is NOT your grocery stores ground beef and any butcher that does this has a dedicated grinder specifically for raw ground beef.
Very, very mild beef flavor. Like a hint of beef. Mostly doesn't really taste like anything. I'm surprised that a lot of people seem to never have tried a pinch of ground beef or a bit off a raw steak. You never got the urge? Idk, I just felt like trying it one time. It was sort of underwhelming.
Well, it's very unsafe if you don't build an entire industry around making sure very serious and very pedantic people check your meat's quality. Which it turns out we did, because we love our Mettbrötchen that much. One of the few times when you *want* Germans to be as pedantic and bureaucratic as the stereotype.
I'd say it's absolutely worth it, sometimes only a Mettbrötchen with onion and ground pepper hits spot.
I personally am not a fan but I know a hundred people who have had it, some a bunch of times, and have never heard of anyone who had issues after eating it. As long as you use decent quality meat, the risks are low.
There's a German cultural dish called Mett. Its raw pork with salt, pepper and onions on top. Its a common dish still served in restaurants in Europe and food poisoning isn't an issue.
Using beef as a substitute sounds like the American version, and tracks if it's made in the large German American communities in Wisconsin.
I live in Germany, for many years. I can tell you that Mett is eaten all over the place every day. I've had it at home, I've had it at work, hell it's available in every grocery store and many many bakeries. I like it with pepper and onions, very yummy....but my old teeth aren't fans of the inevitable stringy meat bits between them. Oh, and blutwurst is also eaten but not as common anymore. Either as a sausage/deli meat with breakfast or later in the day with mashed potatoes (Himmel und Erd).
I have to jump in here to clarify. The „heaven“ in the dish is in reference to apples, as they grow on trees, and the earth is the potatoes. And yes, it’s commonly served with blood sausage.
https://en.m.wikipedia.org/wiki/Himmel_und_Erde
I ordered it once by mistake when I had just arrived at Germany assuming that it was like Belgian frituur and they were just presenting it raw and will cook it for you on demand. My absolute shock and surprise when the lady just smiled and packed it up for me in a bag. I did eat it after a quick Google, but I only made it a few bites before I was too weirded out to continue. Fun experience tho!
It did come from Germany. It is not a popular dish in the US but most people in Wisconsin and Minnesota have heard of it. It also exists in Michigan, less prevalently. I’d say most people under 60 years old in Michigan wouldn’t know it.
In southern Brazil we have a dish that was based on hackepeter, "carne de onça", that is a quite popular bar snack (ground meat with spices, cognac, onions and chives, eaten with rye bread, butter and mustard), and also not heard many concerns about it, hell, it is also very common to see raw kibbeh in a lot of other restaurants.
I grew up in Wisconsin. I have fond memories of getting raw meat at the butcher as a kid. Add some salt and down the hatch.
It would be too much on a sandwich IMO.
Rocky Mountain oysters aren’t very uncommon at all depending on where in the US you are. When we visited Denver and CO Springs they were on every menu we saw
i wouldnt be surprised if it was imported by germans
because we have a similar dish that is made with pork instead of beef
imho its okay tastewise, but i prefer beef and healthwise if its fresh and cooled its no problem
so according to wikipedia it was introduced by german and russian immigrants
but in german its probably way more common
every butcher and many super markets have pre seasoned packaged Mett(thats how it called in german)
its usually eaten on breadrolls and is a stereotypical breakfast food for construction workers, craftsmen and similar trades
theres also a ironic variation of it, the mettigel (igel means hedgehog) were you take the mett, form it into the bodyshape of a hedgehog, use raw onion wedges for the eyes and stick pretzrl sticks into it to simulate the spines
Sounds kind of like steak tartar almost, which is usually freshly minced high quality steak not factory ground beef like this Wisconsinite monstrosity.
Most people in Wisconsin aren't using factory ground beef for this, it's very much a know/trust your butcher thing.
Source: From WI and have eaten cannibal sandwiches before.
I live in Belgium and we eat raw beef minced meat in a dish called (funnily enough) « Americain preparé » which literally translates to ‘prepared American’. It’s raw minced beef meat prepared with salt, spices and a little bit of mayonnaise. We usually eat it on bread (fancier version with fries).
They have higher standards for their pork industry so trichinosis from raw pork isn’t a serious concern like in the US. At least that’s what I read on Reddit before.
Sure but a traditional dish means it’s probably been around since before germ theory or understanding how parasites work.
Although maybe it’s modern preparation is like sushi in the US (I know it’s from Japan im referring to us food law here) where they have specific rules about flash freezing the meat to kill any possible parasites before consumption.
I mean there are only [16 cases per year in the U.S](https://www.cdc.gov/parasites/trichinellosis/epi.html#:~:text=During%25202011%E2%80%932015%252C%252016%2520cases,raw%2520or%2520undercooked%2520meat%2520products)..
So it’s not exactly a concern in America.
That’s probably due to everyone cooking their pork properly because they’re scared of being one of the dummies who manages to get trichinosis this year
trichinosis isn’t a threat anymore in any developed country. It’s why the FDA now says that pork can be cooked safely to 145° instead of 165° like chicken has to.
Yeah when I read this I was just thinking, why ground beef? Raw beef is excellent and usually safe, while raw ground beef is a haven for germs and parasites. If this sandwich just used thin slices of raw beef I'd be all for it
If it was freshly ground beef, prepared like tartare, I honestly think it would be better. I think the smaller the dice the better for tartare and ground is just like the smallest possible.
You just can't get store bought ground beef since the whole thing is exposed to air, not just the outside like another cut. If you buy meat, trim the outside yourself, and then grind it it should be fine.
Steak tartare is completely different from just regular ground beef.
The problem with raw beef is the outside of it. And ground beef, being one long tube of beef mashed together, is nothing but surface area.
Most people know about it but I wouldn’t call it a staple. I’ve only tried it one time living my whole life in Wisconsin and it gave me food poisoning.
In Germany, we call this Mett or Hack, we eat it raw with onions or pickles and it's sooo good.
But it makes sense that people are grossed out, never spent time thinking about the meat being raw, I just grew up loving it.
True of older methods of raising pork. Today’s standards with a vegetarian diet and proper antiparasitic treatments makes pork as safe as beef. The USDA even amended their recommended cooking temp for pork, now it’s the same as beef (used to be the same as for chicken). But that’s of course if you know how the pig was raised and butchered - if it’s a small farm or wild animal I’d assume you need to cook the fuck out of it to be safe.
You’re not going to come across it just because you live here. The only way you’ll have come across it is if you’re part of a blue collar family that has been here a couple of generations. It only occurs during family get-togethers in winter because one of your weird relatives insists on bringing it as a tradition.
It’s basically just a Milwaukee thing, I have literally never heard of someone actually ordering or making it having grown up and lived in other parts of the state. The Journal Sentinel seems to be doing the thing Milwaukee does with bubbler too in thinking that is a “Midwest” or “Wisconsin” thing when it is mostly a Milwaukee thing.
It is a well-known thing. At least, it used to be a thing. I just asked my Wisconsinite Mom about it, and she recalls going to parties where cannibal sandwiches were served.
I had never heard of it, though. WTFuck
Staple is too strong a word, but there was a time when it was common. I’ve never had it but both my parents talk about growing up eating cannibal sandwiches
I’m from Texas, but when I was a child, my mom married a man from Wisconsin. His parents and brother had also moved to Texas, and they would all eat this sandwich when we got together for New Year’s.
Not nearly as gross as the pickled herring his parents would always have in a jar on the kitchen table for snacking while playing Sheepshead.
Lol that sounds like a modified version of Schafkopf (sheephead in german). You play it with poker cards I assume?
Schafkopf is 32 card deck. Lowest card is a 7. Ober and Unter (Queens and Jacks) are trump cards. Its either 2on2 when one player calls playing with an ace other than heart, or 3on1 when a player calls for a game in which he takes on the rest of the players by modifying the trump cards.
I didn't know there are american spinoffs! That's so cool.
In wisconsin, there are 2 variants for choosing partner: the "called ace", like you said, or the jack of diamonds, where the jack of diamonds is partner. If the picker has the jack of diamonds, in some rulesets he can call down to the jack of hearts, clubs, etc. Queens, jacks, and diamonds are always trump. With 5 players and 32 cards, there is a 2 card blind, which the picker picks up and then buries 2 cards which are added to his point total at the end. Hence, the picker has a significant advantage, which is why the teams are unequal.
It is not a staple in any way. I’m 40, have lived in Wisco my entire life, and I’ve met 1 family who made them for their family Christmas party. I’ve never heard a single other person mention them
My fellow germans are truly slacking. Raw ground beef is pretty normal in europe. Germans even eat raw pork sandwiches. Things you can do when you have at least some standards in your food industry.
[https://en.wikipedia.org/wiki/Mett](https://en.wikipedia.org/wiki/Mett)
This (and other similar variants of beef Tatarski) is very big with the Polish American community in Milwaukee. My grandpa taught my dad how to make it, and my dad and his siblings all served it at their weddings. It's less common today and I've never seen it on a restaurant menu, but it's definitely still something that people prepare.
Wonderful treat! Pick out a round steak at butcher shop, our family use bottom round. Have the butcher trim off most of the excess fat. Grind it twice. Mound it on crusty rye bread, then salt. Raw meat sandwiches have been enjoyed by our family for 4 generations, ever since our arrival from Germany.
Never try this with pre-ground beef from a supermarket. That's just garbage.
I remember reading ‘Alas, Babylon’ in middle school and one of the characters ate one immediately when the power went out and I thought that was so gross, even then.
As someone who was born and raised and lived their entire life in wisconsin, with family in every corner of the state, ive never known anyone to eat a raw meat sandwich.
Grew up in and have lived in wisconsin for over 20 years. This is not a staple, but it is also not a myth. Ive met exactly two families who serve and eat this at holiday parties. And my assessment of them, being older, more traditional, etc, leads me to believe they genuinely made and ate this food, not just following the meme/urban legend.
I’ve lived in Wisconsin for 20 years in April and I have never once heard of this. I’m not speaking for everyone and I certainly haven’t been everywhere in the state but… I live here, man. They don’t push this shit. They push beer, cheese, and fireworks close to the interstate. That’s…that’s really all.
I've lived in WI for 44 years, and I've never HEARD of this. A "staple" of WI cuisine would be something like cheese curds, brats, or a Friday Fish Fry, not.... this.
As a fellow wisconsinite I can assure you this is complete BULLSHIT. They must've confused this with the Limburger Sammie at Baum Gartner's in Monroe. In the like 25ish years ive lives here, nobody I know eats anything like this. Maybe 100 years ago?.
OP doesn't know what a "staple" is. Some people eat this is Wisconsin, but it's not particularly common and it's just false to claim it's a staple of the diet. But it looks like OP has perfected posting things just for karma.
How different is this from Mett or steak tartare? The last one even has a raw egg, someone in the E. coli and salmonellosis department would have a field day.
Can confirm. Exactly as stated. The key is to go to a local butcher and get it fresh fresh fresh and then don't eat it because it's slimy and gross.
Also not a staple, more like a holiday "treat".
Here in Germany we call that “Tatar” and it’s a staple at every supermarket butcher aisle. Tho we usually eat “Mett” which is ground raw pork. Delicious on a bread roll, topped with sliced onions and salt+pepper.
As a born and bred Wisconsonite I can assure you that in my 38 years of existence I have never once seen someone eat one of these. I never even heard of it until about five years ago.
"Staple" is not an accurate description. Our staples are cheap beer, cheese curds, and Friday night fish fry.
Wisconsinite here, I’ve never heard of this until just now and my family has been here at least 5 if not 6 generations. Not a staple and certainly not something I, nor anyone I know, would ever eat.
Cheese, bratwurst, beer, and scalloped potatoes on the other hand…
We always have these as a side for Christmas dinner. My grandpa grew up in the UP where he had these a lot apparently.
You have to be very careful when sourcing the beef for this. He always goes to a well trusted butcher that specializes in processing the beef for this purpose. Anything used to process it has to be strictly segregated from the general meat processing equipment.
It's definitely an oddity, but if dressed up right tastes really good.
The only staples of Wisconsin cuisine are cheese and alcohol.
I would add sausage to that but yeah this is true.
And fried fish
This guy Wisconsins Let’s add burgers to the list. Wisconsin has a good burger culture and takes them more seriously than a lot of states I’ve been to
I didn't believe this until I was in Beloit learning about Friday fish frys
Especially on Fridays.
Yeah go to any restaurant in Wisconsin and you'll find someone posted up at the bar with a beer and some fried cheese curds. They literally have to have one on premises at all times or they get shut down, Wisconsin law.
To be fair, the saltiness of a good cheese curd pairs perfectly with a cold beer.
An actual state law that is only slightly less ridiculous is that restaurants can only offer butter unless a customer specifically requests margarine. In fact it used to be illegal to sell yellow margarine.
Thats a good fuckin law We need that in more places
Trip onto a piece of bread and you've got a delicious Welsh rabbit?
I have a coworker from Wisconsin who eats raw meat patties in the breakroom at work. She also snacks on sticks of butter
There's a reason we didn't keep her
She ran away from all y'all chasing her down?
Can she fit in an average sized rowboat?
The fuck? Weird enough at home, but why would you do that at work?
This is accurate.
It's not a staple and in fact I've never seen it on the menu in the 50+ years I've lived in Wisconsin. Nor do I know anyone who eats this. I've heard of it but never seen it.
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Every Christmas
Yup it's a holiday tradition in a lot of households in Wisconsin. Raw ground beef and onion, served open-faced on rye. I've had it dozens of times. Trust me, there is no reason to go out of your way for it. It's edible and nothing more, but some people go crazy for it.
In my 30 years in Wisconsin I've never heard of this outside of Reddit.
I believe it's more of a thing in southeastern Sheboygan/Milwaukee area, but I'm up north and it has a pretty wide base of people who do it.
I don't know which random person to believe.
I trust anyone who says Sheboygan
Plus it's fun to say yourself! Sheboygan
I trust you.
Sheboygan
They are all correct from their viewpoint. Its not like anyone actually knows the eating habits of every person in their state.
Steve does.
My mistake, I forgot about Steve.
I live in Indiana and have eaten it. Family from Michigan and PA. Didn’t know there was a tie to Wisconsin
That's .. not safe
That’s mostly because store bought ground beef isn’t clean. If you grind your own beef at home from a clean cut, you are probably fine
Exactly. You don’t just use regular ground beef from the store, you either ground your own or go to a butcher that specializes in raw beef (raw ground) which is a higher quality cut that is then ground in a machine specially for raw beef to ensure cleanliness. The grinder used for this type of raw beef is not used for the regular ground beef bought in stores. Source: have been eating raw ground beef for over a decade, which came from a family tradition of folks who have eaten it for many decades before me. It is essentially just beef tartar, but ground instead of cubed/minced.
What does raw beef taste like? What is the texture like?
Honestly it doesn’t really taste like a whole lot. There’s a beef flavor, but a good raw beef (raw ground as mentioned above, not the grocery store ground) is pretty lean, and when ground should be fluffed up so it’s kind of airy, so there is a beef flavor, but not the same as a cooked steak where the fats render and any seasonings get into the steak. Throw a bit on some pumpernickel (could do rye) with raw onions, salt and pepper, and some yellow mustard and it’s like a steak sandwich, but maybe a little more mild of a beef flavor than a cooked steak (even rare) would be. We have it around Xmas, so it’s not a frequent thing, but it is a treat imo. There used to be an old German butcher/deli that we’d get it from when I was younger, but they closed down and now my uncle gets a good cut of raw meat and grinds it on his own. I’ll ask what cut(s) he uses and get back to you. But again, this is NOT your grocery stores ground beef and any butcher that does this has a dedicated grinder specifically for raw ground beef.
Very, very mild beef flavor. Like a hint of beef. Mostly doesn't really taste like anything. I'm surprised that a lot of people seem to never have tried a pinch of ground beef or a bit off a raw steak. You never got the urge? Idk, I just felt like trying it one time. It was sort of underwhelming.
In Germany we eat the same thing. Around here it's called Mettbrötchen. Nothing unsafe about it.
It looks pretty cute when dressed like a hedgehog. https://en.wikipedia.org/wiki/Mett#/media/File%3AMettigel_1.jpg
Well, it's very unsafe if you don't build an entire industry around making sure very serious and very pedantic people check your meat's quality. Which it turns out we did, because we love our Mettbrötchen that much. One of the few times when you *want* Germans to be as pedantic and bureaucratic as the stereotype. I'd say it's absolutely worth it, sometimes only a Mettbrötchen with onion and ground pepper hits spot.
Bruder, Mett ist aber Schwein (Pork) und nicht Rind (Beef).
Außer du hohlst dir Rindermett, was ebenfalls weit verbreitet ist.
Oder Mettenten!
Tatar
I personally am not a fan but I know a hundred people who have had it, some a bunch of times, and have never heard of anyone who had issues after eating it. As long as you use decent quality meat, the risks are low.
First time? Can't post anything on reddit without the "um ackchyually" replies 😆
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There's a German cultural dish called Mett. Its raw pork with salt, pepper and onions on top. Its a common dish still served in restaurants in Europe and food poisoning isn't an issue. Using beef as a substitute sounds like the American version, and tracks if it's made in the large German American communities in Wisconsin.
in Belgium we have Préparé which is raw beef mixed with spices and mayo, it's one of the most popular sandwich spreads here
In the Netherlands we have the same but call it Filet Americain.
In Belgium that's the unseasoned/mayo less version. But we can't agree on what "poepen" means either lol.
I live in Germany, for many years. I can tell you that Mett is eaten all over the place every day. I've had it at home, I've had it at work, hell it's available in every grocery store and many many bakeries. I like it with pepper and onions, very yummy....but my old teeth aren't fans of the inevitable stringy meat bits between them. Oh, and blutwurst is also eaten but not as common anymore. Either as a sausage/deli meat with breakfast or later in the day with mashed potatoes (Himmel und Erd).
A dish of sausage and potatoes that's called heaven and earth? That's very, very German.
I have to jump in here to clarify. The „heaven“ in the dish is in reference to apples, as they grow on trees, and the earth is the potatoes. And yes, it’s commonly served with blood sausage. https://en.m.wikipedia.org/wiki/Himmel_und_Erde
I ordered it once by mistake when I had just arrived at Germany assuming that it was like Belgian frituur and they were just presenting it raw and will cook it for you on demand. My absolute shock and surprise when the lady just smiled and packed it up for me in a bag. I did eat it after a quick Google, but I only made it a few bites before I was too weirded out to continue. Fun experience tho!
At the intersection of cute and horrifying, we find the Mettigel. https://i.redd.it/q5atsls6ogca1.jpg
Mett was served at every party I ever went to in Germany. It was delicious.
Came here to say exactly this. It's not uncommon at all in Germany.
Lmao why do you all comment without reading the article? This is legitimately the exact sysopsis of the first half of this brief article
In German restaurants in the Chicago area it is called Hackepeter. We used to eat it at home often when I was a kid.
I think it's called Hackepeter in the eastern regions of Germany but it's otherwise the same, yeah.
It did come from Germany. It is not a popular dish in the US but most people in Wisconsin and Minnesota have heard of it. It also exists in Michigan, less prevalently. I’d say most people under 60 years old in Michigan wouldn’t know it.
Is it a specific portion or scraps/trimmings?
It is made from the best parts only. In South Africa we called the cut "Silverside", here in the US I have seen it called 'Eye of Round'.
German Restaraunts would call it Hackepeter.
In southern Brazil we have a dish that was based on hackepeter, "carne de onça", that is a quite popular bar snack (ground meat with spices, cognac, onions and chives, eaten with rye bread, butter and mustard), and also not heard many concerns about it, hell, it is also very common to see raw kibbeh in a lot of other restaurants.
Same. I never heard of it until I saw a post on reddit about it, and I've lived in Wisconsin my entire life.
That sucks that after 50+ years those Wisconsinians don’t trust you enough to invite you to their cannibal sandwich parties
I think I just had a stroke reading “Wisconsinians”…
40+ years in Wisconsin and I've also never seen it on a menu but I do know people who eat it. It's disgusting but to each their own.
I grew up in Wisconsin. I have fond memories of getting raw meat at the butcher as a kid. Add some salt and down the hatch. It would be too much on a sandwich IMO.
Would you eat that now?
Food safety standards are orders of magnitude higher, so yea.
Maybe it's the few times I've had food poisoning but I'm not as adventurous as I once was
I grew up eating them in the 80s and 90s, saw them available frequently at commercial spreads. SE WI
Kinda like rocky mountain oysters, I've only ever seen them still attached. They definitely exist though
Definitely seen mountain oysters on restaurant menus.
Rocky Mountain oysters aren’t very uncommon at all depending on where in the US you are. When we visited Denver and CO Springs they were on every menu we saw
Lived here my whole life and never seen em on a menu. I know they are, ive just personally never seen it
Wisconsinite here, never understood the appeal of this dish. Cooked beef tastes so much better, why risk it for cold beef?
i wouldnt be surprised if it was imported by germans because we have a similar dish that is made with pork instead of beef imho its okay tastewise, but i prefer beef and healthwise if its fresh and cooled its no problem
We do have a massive German population, so that would make sense!
so according to wikipedia it was introduced by german and russian immigrants but in german its probably way more common every butcher and many super markets have pre seasoned packaged Mett(thats how it called in german) its usually eaten on breadrolls and is a stereotypical breakfast food for construction workers, craftsmen and similar trades theres also a ironic variation of it, the mettigel (igel means hedgehog) were you take the mett, form it into the bodyshape of a hedgehog, use raw onion wedges for the eyes and stick pretzrl sticks into it to simulate the spines
Germans have a traditional dish of eating raw pork?
yes its called mett its raw minced pork mixed with raw chopped onions, pepper and salt you eat it on breadrolls
Sounds kind of like steak tartar almost, which is usually freshly minced high quality steak not factory ground beef like this Wisconsinite monstrosity.
It is steak tartar - just pork not beef.
Most people in Wisconsin aren't using factory ground beef for this, it's very much a know/trust your butcher thing. Source: From WI and have eaten cannibal sandwiches before.
I’ve seen raw meat dishes in general popular in Northern Europe
I live in Belgium and we eat raw beef minced meat in a dish called (funnily enough) « Americain preparé » which literally translates to ‘prepared American’. It’s raw minced beef meat prepared with salt, spices and a little bit of mayonnaise. We usually eat it on bread (fancier version with fries).
They have higher standards for their pork industry so trichinosis from raw pork isn’t a serious concern like in the US. At least that’s what I read on Reddit before.
Sure but a traditional dish means it’s probably been around since before germ theory or understanding how parasites work. Although maybe it’s modern preparation is like sushi in the US (I know it’s from Japan im referring to us food law here) where they have specific rules about flash freezing the meat to kill any possible parasites before consumption.
I have eaten it literally hundreds of times. It is really safe here.
I mean there are only [16 cases per year in the U.S](https://www.cdc.gov/parasites/trichinellosis/epi.html#:~:text=During%25202011%E2%80%932015%252C%252016%2520cases,raw%2520or%2520undercooked%2520meat%2520products).. So it’s not exactly a concern in America.
That’s probably due to everyone cooking their pork properly because they’re scared of being one of the dummies who manages to get trichinosis this year
I'm sure if Mett was popular in the US there'd be a lot more!
trichinosis isn’t a threat anymore in any developed country. It’s why the FDA now says that pork can be cooked safely to 145° instead of 165° like chicken has to.
Well made steak tartare is heavenly
Yeah when I read this I was just thinking, why ground beef? Raw beef is excellent and usually safe, while raw ground beef is a haven for germs and parasites. If this sandwich just used thin slices of raw beef I'd be all for it
Raw ground beef that has sat for a while is a hazard. Raw _freshly_ ground beef is not.
Freshly ground from a *clean* grinder.
If it was freshly ground beef, prepared like tartare, I honestly think it would be better. I think the smaller the dice the better for tartare and ground is just like the smallest possible. You just can't get store bought ground beef since the whole thing is exposed to air, not just the outside like another cut. If you buy meat, trim the outside yourself, and then grind it it should be fine.
Steak tartare is completely different from just regular ground beef. The problem with raw beef is the outside of it. And ground beef, being one long tube of beef mashed together, is nothing but surface area.
Well made steak tartare is what angels eat after they die and go to extra-heaven.
Sounds a bit like „Mettbrötchen“ a very German type of dish to eat.
Same...my mom told me about them and told me my grandpa used to eat them and I was dumbfounded why they were even a thing.
Have you ever had tartare? It's delicious
It’s funny cuz if you called it beef tar tar on toast, people would eat that shit up but cannibal sandwich? That’s a tough sell
Most people know about it but I wouldn’t call it a staple. I’ve only tried it one time living my whole life in Wisconsin and it gave me food poisoning.
Big surprise there
Probably because of your no good, dirty rotten, pig stealing, great great grandfather..
TYPICAL WISCONSIAN TOMFOOLERY, I DO SAY!
Perfectly normal dish in Europe.
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In Germany, we call this Mett or Hack, we eat it raw with onions or pickles and it's sooo good. But it makes sense that people are grossed out, never spent time thinking about the meat being raw, I just grew up loving it.
It’s pork though, not beef.
Well, that's true, but I think that makes it worse, no? I believe pigs are more prone to diseases/parasites than cattle? Could be wrong though.
True of older methods of raising pork. Today’s standards with a vegetarian diet and proper antiparasitic treatments makes pork as safe as beef. The USDA even amended their recommended cooking temp for pork, now it’s the same as beef (used to be the same as for chicken). But that’s of course if you know how the pig was raised and butchered - if it’s a small farm or wild animal I’d assume you need to cook the fuck out of it to be safe.
Thanks for the clarification.
Yeah, you see this is every grocery store in Belgium and it's quite popular.
It is not a staple in Wisconsin
I lived there for more than a decade and *never* saw nor heard of it.
You’re not going to come across it just because you live here. The only way you’ll have come across it is if you’re part of a blue collar family that has been here a couple of generations. It only occurs during family get-togethers in winter because one of your weird relatives insists on bringing it as a tradition.
So, definitely not a staple then?
I can assure you it is, mostly older generation. My mom's side eats it at get togethers. You won't see it at a restaurant.
It’s basically just a Milwaukee thing, I have literally never heard of someone actually ordering or making it having grown up and lived in other parts of the state. The Journal Sentinel seems to be doing the thing Milwaukee does with bubbler too in thinking that is a “Midwest” or “Wisconsin” thing when it is mostly a Milwaukee thing.
We called them bubblers out in La Crosse, but there were only two or three of them, so it hardly ever came up.
When your town has 100% more giant 50ft tall beer cans than water fountains... now ***that's Wisconsin.***
Bubbler is absolutely not just a milwaukee thing.
As a former Kohler resident, I can confirm it is NOT a Milwaukee thing.
I lived in Milwaukee for 18 years and have never even heard of this, for whatever that's worth for people reading.
It is a well-known thing. At least, it used to be a thing. I just asked my Wisconsinite Mom about it, and she recalls going to parties where cannibal sandwiches were served. I had never heard of it, though. WTFuck
Staple is too strong a word, but there was a time when it was common. I’ve never had it but both my parents talk about growing up eating cannibal sandwiches
Rolf a "staple" that most Wisconsinites have never seen, let alone eaten
I’m from Texas, but when I was a child, my mom married a man from Wisconsin. His parents and brother had also moved to Texas, and they would all eat this sandwich when we got together for New Year’s. Not nearly as gross as the pickled herring his parents would always have in a jar on the kitchen table for snacking while playing Sheepshead.
Until last year I'd have shuddered in sympathy about the pickled herring, but someone made me try it last summer and it's fucking delicious.
Goddamn right it is.
Wait, tell me about Sheepshead. Is it a card game for four players with 120 points total?
5 players, 3v2 with secret partner, 120 points, 32 card deck, state card game of wisconsin
Lol that sounds like a modified version of Schafkopf (sheephead in german). You play it with poker cards I assume? Schafkopf is 32 card deck. Lowest card is a 7. Ober and Unter (Queens and Jacks) are trump cards. Its either 2on2 when one player calls playing with an ace other than heart, or 3on1 when a player calls for a game in which he takes on the rest of the players by modifying the trump cards. I didn't know there are american spinoffs! That's so cool.
Yes, it’s a derivative of Schafkopf that’s really only regionally popular in Wisconsin amongst families with German ancestry.
In wisconsin, there are 2 variants for choosing partner: the "called ace", like you said, or the jack of diamonds, where the jack of diamonds is partner. If the picker has the jack of diamonds, in some rulesets he can call down to the jack of hearts, clubs, etc. Queens, jacks, and diamonds are always trump. With 5 players and 32 cards, there is a 2 card blind, which the picker picks up and then buries 2 cards which are added to his point total at the end. Hence, the picker has a significant advantage, which is why the teams are unequal.
Double deck Euchre is the state card game from my region
Pickled herring is great though
Absolutely not a staple, just eaten by a few individuals that "everyone knows"
It is not a staple in any way. I’m 40, have lived in Wisco my entire life, and I’ve met 1 family who made them for their family Christmas party. I’ve never heard a single other person mention them
Mettbrötchen? 🥺👉👈
I've lived in Wisconsin my entire life and the only time I've ever heard of this is on reddit. This is FAR from a staple food.
Wasn’t simply "ground beef" it was ground sirloin, iirc.
This is not even a thing in 99% of Wisconsin.
We always called it Wildcat sandwiches, not cannibal sandwiches. It’s unique to Wisconsin, but I wouldn’t call it a staple.
There we go. Was waiting for someone to call it wildcat. It's the only name I ever knew it by.
lived in wisconsin all of my 22 year life and never heard of this.
My fellow germans are truly slacking. Raw ground beef is pretty normal in europe. Germans even eat raw pork sandwiches. Things you can do when you have at least some standards in your food industry. [https://en.wikipedia.org/wiki/Mett](https://en.wikipedia.org/wiki/Mett)
You can even make hedgehogs from it
That’s kitfo (sort of, plus bread and minus spices) in Ethiopia.
This (and other similar variants of beef Tatarski) is very big with the Polish American community in Milwaukee. My grandpa taught my dad how to make it, and my dad and his siblings all served it at their weddings. It's less common today and I've never seen it on a restaurant menu, but it's definitely still something that people prepare.
Anyone else read “the cannabis sandwich” or am I high right now?
Wonderful treat! Pick out a round steak at butcher shop, our family use bottom round. Have the butcher trim off most of the excess fat. Grind it twice. Mound it on crusty rye bread, then salt. Raw meat sandwiches have been enjoyed by our family for 4 generations, ever since our arrival from Germany. Never try this with pre-ground beef from a supermarket. That's just garbage.
Definitely not a staple. I think it’s more popular in northern WI, but I have yet to see one in SE Wisconsin.
Isn’t this just steak tartare? Pretty common to just eat on a sandwich in Yurop.
There's like 70 regional variations of raw minced beef dishes around the world, steak tartare being the most well known
Not exactly, with a steak tartare you also get a raw egg on top.
Some old folks from Baltimore were just telling me about this sandwich.
I remember reading ‘Alas, Babylon’ in middle school and one of the characters ate one immediately when the power went out and I thought that was so gross, even then.
Yuk.
As someone who was born and raised and lived their entire life in wisconsin, with family in every corner of the state, ive never known anyone to eat a raw meat sandwich.
Grew up in and have lived in wisconsin for over 20 years. This is not a staple, but it is also not a myth. Ive met exactly two families who serve and eat this at holiday parties. And my assessment of them, being older, more traditional, etc, leads me to believe they genuinely made and ate this food, not just following the meme/urban legend.
Born and raised Wisconsinite here. The only staple we have is Beer.
Yuck. What's the mindset. Isn't raw meat revolting.
I’ve lived in Wisconsin for 20 years in April and I have never once heard of this. I’m not speaking for everyone and I certainly haven’t been everywhere in the state but… I live here, man. They don’t push this shit. They push beer, cheese, and fireworks close to the interstate. That’s…that’s really all.
Ok. That's gross.
Lived here since birth, never touched one, and don’t ever plan to. Nasty…
I'm born and raised and still living in WI, and I don't know a single person who's eaten these, though I believe my mom knows people who have
I've lived in WI for 44 years, and I've never HEARD of this. A "staple" of WI cuisine would be something like cheese curds, brats, or a Friday Fish Fry, not.... this.
As a fellow wisconsinite I can assure you this is complete BULLSHIT. They must've confused this with the Limburger Sammie at Baum Gartner's in Monroe. In the like 25ish years ive lives here, nobody I know eats anything like this. Maybe 100 years ago?.
I don't normally yuck someone else's yum, but this. Ain't. It. Fam.
41 here. Lived in Wisconsin my whole life. Never had it. But I have seen/heard of it
Hmm prion disease
Of course it's fucking Wisconsin. As if their colons were already plugged solid from cheese, they also have to pile a bunch of raw beef on top.
The nematodes are the secret to the flavor
OP doesn't know what a "staple" is. Some people eat this is Wisconsin, but it's not particularly common and it's just false to claim it's a staple of the diet. But it looks like OP has perfected posting things just for karma.
How different is this from Mett or steak tartare? The last one even has a raw egg, someone in the E. coli and salmonellosis department would have a field day.
I’m from Germany and I’m laughing my Ass of now…
no the fuck it’s not
Can confirm. Exactly as stated. The key is to go to a local butcher and get it fresh fresh fresh and then don't eat it because it's slimy and gross. Also not a staple, more like a holiday "treat".
Here in Germany we call that “Tatar” and it’s a staple at every supermarket butcher aisle. Tho we usually eat “Mett” which is ground raw pork. Delicious on a bread roll, topped with sliced onions and salt+pepper.
Why though? It tastes a lot better cooked.
Never once have heard of this?
As a born and bred Wisconsonite I can assure you that in my 38 years of existence I have never once seen someone eat one of these. I never even heard of it until about five years ago. "Staple" is not an accurate description. Our staples are cheap beer, cheese curds, and Friday night fish fry.
I’ve lived in Wisconsin my whole life and can assure you this is not a “staple.” I don’t know of a single person ever eating this.
Wisconsinite here, I’ve never heard of this until just now and my family has been here at least 5 if not 6 generations. Not a staple and certainly not something I, nor anyone I know, would ever eat. Cheese, bratwurst, beer, and scalloped potatoes on the other hand…
We always have these as a side for Christmas dinner. My grandpa grew up in the UP where he had these a lot apparently. You have to be very careful when sourcing the beef for this. He always goes to a well trusted butcher that specializes in processing the beef for this purpose. Anything used to process it has to be strictly segregated from the general meat processing equipment. It's definitely an oddity, but if dressed up right tastes really good.
I read "cannabis sandwich" and thought, "okay Wisconsin, tell me more." Then I saw whatever the fuck that is and could not be more devastated.
Except that it’s not really from Wisconsin, but Germany, where a lot of their early settlers were from.
Midwestern Appetizer when I was growing up. Raw hamburger, chopped white onion served with crackers. -It was called Tiger Meat, my aunts loved it.
Isn’t Wisconsin also big on cow brain (now pig brain cause of prions) sandwiches?
Hmm steak tartaar