Only the US puts warnings both at butchers and on packages for meat products. It’s has to do our prevalence of food borne diseases caused by our lax regulation and food handling standards. Europe doesn’t have the large meat borne ecoli outbreaks like the US. They’re outbreaks are through vegetables. You can eat raw hamburger(beef tartar) with little risk of getting sick in Europe. You be foolish to grab ground beef at a US supermarket and it eat it raw.
> Europe doesn’t have the large meat borne ecoli outbreaks like the US. They’re outbreaks are through vegetables. You can eat raw hamburger(beef tartar) with little risk of getting sick in Europe.
Do you have any solid data or can you cite any analysis of per-capita STEC infections, categorized by infection vector, for the US and EU?
Also, steak tartare is made of steak, not trim. I'm not convinced that it makes for a valid comparison.
