Tenderizing meat: On top of or under the Saddle of a Tartar?

Reply Sun 5 Sep, 2004 01:35 pm
Edit (Moderator): Moved from General to Food and Drink

Evidently this week marks the 100 Anniversary of the Ubiquitous Hamburger. The newspapers have been full of Chopped Meat Traditions including the legend that the nomadic Tartars of the 13th and 14th centuries developed Steak Tartare and tenderized the beef "under their horses' saddles".

Wouldn't this give the poor horse saddle sores? I do not ride, I have little practical information about horses, but literarily speaking a burr under the saddle causes great grief. Wouldn't a chunk of tough meat be equally likely to draw the wrath of the 13th or 14th century PETA?

The Mongol Hordes have a bad rep, but they were always much kinder to their horses than to Europeans.

Can any cook or cowboy elucidate my paradox?
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Reply Sun 5 Sep, 2004 01:37 pm
Sometimes they left the meat under the saddle for much too long and it developed into a pasty substance.

Thus, tartar sauce was born.

Years later, they found it went quite well with fish.

I believe it was Bernie the Tartar who made that discovery.
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Reply Sun 5 Sep, 2004 01:54 pm
So speaketh a garrulous guru who was kicked in the head by a hardy pony of the steppes.
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Reply Sun 5 Sep, 2004 03:58 pm
Yes indeed. So speaketh.
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