"Cannibal sandwiches," an appetizer featuring raw, lean ground beef served on cocktail bread, may be a Wisconsin tradition, but they are not safe, health officials said, noting that more than a dozen people became ill after consuming them last holiday season.More details at the Madison.com source story. Be aware of this when you attend holiday parties. E. Coli is no fun.
Health officials confirmed four cases tied to E. coli bacteria and 13 likely cases in people who ate the sandwiches at several gatherings late last year, the Centers for Disease Control and Prevention said a report issued this week. The meat came from a Watertown market that later recalled more than 2,500 pounds of meat.
Cannibal sandwiches were tied to outbreaks in Wisconsin in 1972, 1978 and 1994. The appetizer, also called "tiger meat," "steak tartare" or simply "ground beef," is usually a simple dish of lean ground meat seasoned with salt and pepper on rye cocktail bread with sliced raw onion, said Milwaukee historian John Gurda, who served it at his 1977 wedding reception. Occasionally, a raw egg will be mixed with the meat.
Cannibal sandwiches have been a festive dish in German, Polish and other ethnic communities in the Milwaukee area since the 19th century... it was once common to see them at wedding receptions, meals following funerals and Christmas and New Year's Eve parties. The dish has become less common in recent years with greater awareness of the risks of uncooked meat and fewer people eating beef, but Gurda said he still runs into it...
His butcher shop sells 50 to 100 pounds of freshly ground round on Christmas Eve, New Year's Eve and perhaps a day before those holidays to people wishing to make cannibal sandwiches. Glenn's Market and Catering, the Watertown butcher involved in the recall, does a similar holiday business, vice president Jeff Roberts said.
Both stores label their ground beef with warnings about consuming raw or undercooked meat, but the men said it's unlikely people are buying it to cook. With the fat trimmed off before grinding, the meat is too lean to make a decent hamburger, Meyer said.