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You are talking about different 'ground' beef.

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Oh, yeah, I certainly hope you're not gonna go buy a half pound of ground chuck from Albertsons or somethin, and expect to make steak tartare out of it.

That's like buying that tuna that's been sitting on ice for 3 days and trying to make edible sushi. I wouldn't eat it.

Yeah, after reading about steak tartare, I'm kinda half tempted to try it. Raw beef at japanese restaurants? Like, alongside your sushi? How do they serve it? I'm intrigued.