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Tiger meat
Tiger meat
Tiger meat
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Tiger meat is a raw beef dish in Midwestern American cuisine. It consists of raw ground beef with onion and salt and pepper, often served with rye bread,[1], or as a dip with crackers. Despite its name, it does not contain tiger flesh.[2]

Tiger meat was first introduced in the United States by German immigrants.[3] It is similar to the German food called Mett with minced raw pork or beef.[3] States such as Minnesota, North Dakota, South Dakota, Kansas, and Texas often feature this dish.[2] It is also served in Wisconsin at holiday parties and other festive events.[1] People often eat tiger meat to preserve German traditions.[4] It is also known as "cannibal sandwich",[5] "wildcat",[2] "parisa", “raw dog”, "yohactus"[6] and "raw beef and onions".[1] The origin of the name is not known.[2] In southern Brazil, this kind of meat is called carne de onça ("jaguar meat").

Public health concern

[edit]

The Wisconsin Department of Health Services has urged against consuming tiger meat for risk of contracting E. coli and Salmonella.[7] The United States Department of Agriculture suggests cooking the ground beef used in tiger meat to 160°F (71°C) to eliminate the possibility of foodborne illness.[8]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Tiger meat

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from Grokipedia
Tiger meat is a raw beef dish popular in the , particularly in , , and , where it is often served as an appetizer or snack during holidays and social gatherings. It consists of mixed with seasonings such as onions, salt, pepper, and sometimes or , typically eaten with crackers or rye bread, similar to . The dish traces its origins to German and Russian immigrants in the late 19th and early 20th centuries, who brought variations of preparations to the region, evolving into a local tradition often associated with and New Year's celebrations among communities of German-American and Scandinavian descent. Despite its popularity, health authorities, including the Wisconsin Department of Health Services and the USDA, warn against consuming raw or undercooked due to risks of bacterial contamination such as E. coli and , with multiple outbreaks linked to similar dishes since the 1980s. As of 2025, public health advisories continue to discourage its preparation at home without proper measures.

Description

Ingredients

Tiger meat, a raw beef dish originating from , centers on high-quality raw as its primary ingredient, typically using lean varieties such as 90% lean/10% fat or sirloin to ensure tenderness and minimal fat content. In some regional variations, particularly among hunters, serves as a substitute for , providing a gamier flavor while maintaining the dish's raw preparation style. The essential seasonings include finely chopped raw onions for added crunch and sharpness, along with salt and to enhance the beef's natural taste. Optional additions, such as minced garlic or a dash of , appear in certain recipes to introduce subtle or tang without overpowering the core profile. Some variations include a raw egg yolk for creaminess. This simplicity mirrors the raw pork base found in the German dish , though tiger meat exclusively uses or . For serving, tiger meat is commonly accompanied by slices of , saltine crackers, or soft rolls, which allow the mixture to be scooped, spread, or sandwiched as an appetizer. A standard portion involves 1 to 2 pounds of , yielding 4 to 6 servings, with an emphasis on sourcing the freshest meat possible from trusted butchers to preserve quality and safety in its uncooked form.

Preparation

Tiger meat preparation is a straightforward, no-cook that relies on fresh ingredients and careful handling to ensure and flavor integration. The method emphasizes minimal manipulation to preserve the raw 's texture and quality. Typically, lean —such as sirloin or round—is selected for its low content, which reduces spoilage risk. If not pre-ground by a trusted , the beef is trimmed of any or sinew and passed through a clean fitted with a fine blade, often twice, to achieve a smooth, uniform consistency. Freezing the grinder parts beforehand helps maintain a cold environment and prevents during this step. Once ground, the beef is transferred to a large and combined with finely diced onions, salt, and pepper, incorporating other seasonings like or if specified in the . The mixture is blended by hand, gently folding the ingredients until evenly distributed without overworking, which could toughen the . This assembly takes about 10-15 minutes and requires no special equipment beyond the bowl and basic kitchen tools. The completed mixture is then covered tightly with or placed in an airtight container and refrigerated for 8-12 hours to allow the flavors to meld and intensify. After chilling, it is served immediately on crackers, , or directly from a chilled platter, often kept over to maintain cold temperature during consumption. Given its raw composition, tiger meat must be prepared and consumed promptly; it is not suitable for long-term storage and should be eaten within 2 days, kept refrigerated at all times to minimize health risks.

History

European Origins

Tiger meat traces its culinary roots to traditional European preparations of raw minced , particularly the German dish known as , a seasoned raw mince originating in northern and western regions of . Mett, derived from the Old word "meti" meaning minced or chopped food, emerged as a staple among butchers and rural communities where fresh was consumed immediately after slaughter to preserve it without . In areas like during the 19th century, it was commonly prepared by mincing high-quality , seasoning it with salt, pepper, and often onions or caraway, and serving it spread on or rolls as a simple or . This practice reflected the practical needs of farming households, where raw dishes maximized the use of freshly butchered animals in pre-industrial settings. While is traditionally made with pork, similar raw meat traditions across include preparations. For instance, in , the dish Tartarmad features raw minced seasoned with salt and pepper, served open-faced on , echoing the minimalist preparation style of but adapted to local tastes with occasional additions like gherkins. These preparations were part of a broader cultural norm in early 20th-century , where immigrant communities from and maintained habits of eating uncooked meats for their tenderness and nutritional value, often in rural or working-class contexts. Such dishes emphasized trust in fresh, locally sourced ingredients from trusted butchers. The migration of these traditions to the United States began with waves of German immigrants in the mid-1800s, particularly from Westphalia and other pork-producing areas, who brought Mett-like recipes to Midwestern settlements. Settlers preserved these customs as a connection to their heritage, adapting them slightly for available ingredients while retaining the core concept of raw, spiced mince on bread. This European foundation laid the groundwork for later American iterations, though the dish evolved distinctly upon arrival.

Introduction in the United States

Tiger meat was introduced to the by German-Russian immigrants who began settling in the Midwest during the late 19th century, with significant waves arriving in starting around 1873-1874. These settlers, fleeing economic hardships and policies in their homeland, established farming communities in the , including , where they adapted culinary traditions to local ingredients. The dish evolved from the German raw meat preparation known as Mett—typically minced raw served on —but shifted to beef in America due to the abundance of cattle in the region and concerns over pork-borne illnesses like . In , tiger meat emerged as a distinct regional preparation in the 1930s, particularly in rural northeast areas like , where it was popularized during the era (1920-1933). Local lore attributes its introduction to the Aberdeen region to Jacob Sahli, a German immigrant descendant who paired homemade whiskey with the raw beef snack at social gatherings. The name "tiger meat" likely originated around this time as a whimsical or bold moniker for the uncooked dish, possibly evoking the "fierce" appeal of raw consumption or tracing back to European legends of Tartar warriors introducing raw meat to Russian and German cuisines. The dish spread through rural communities in the mid-20th century, becoming a fixture at family events and church suppers by the 1960s and 1970s. In places like , local meat markets distributed 20 to 30 pounds weekly during this period, reflecting its growing popularity among German-American families. By the 1970s, it had established itself as a staple in , featured at community gatherings that reinforced ethnic ties in immigrant-descended populations.

Cultural Significance

Regional Popularity

Tiger meat enjoys its greatest popularity in the of the , particularly among communities of German descent in states such as , , , and . Its appeal extends southward to and , where it maintains a niche following in rural and small-town settings. Introduced by German immigrants in the , the dish remains a point of cultural continuity in these areas. Regional variations in naming reflect local adaptations and immigrant influences. In , it is commonly known as the "cannibal sandwich," while refers to it as "tiger meat" or "cannibal burger." Further afield, "" is used in , and in , particularly Medina County, it appears as "parisa," a version tied to Alsatian-German settlers. Beyond the U.S., southern Brazil's German immigrant communities in regions like have a counterpart in "carne de onça," or meat, a raw preparation that evolved similarly. The dish's consumption sees an annual spike during winter months, especially in rural households and small towns where it serves as a simple, traditional appetizer. Today, tiger meat features prominently in local diners and bars across the Upper Midwest, such as those in South Dakota, and occasionally at community events, underscoring its enduring niche status.

Holiday and Social Traditions

Tiger meat has been a staple at holiday gatherings in the Midwestern United States since the mid-20th century, particularly during Christmas and New Year's celebrations, where it is often served as an appetizer at potlucks and family dinners. In Wisconsin, for instance, establishments like Bunzel's Market in Milwaukee prepare thousands of pounds of the dish annually for holiday festivities, reflecting its role in seasonal traditions inspired by German immigrant customs. Similarly, it appears at New Year's Eve parties, paired with rye bread and raw onions, as a simple yet bold start to the year. Beyond holidays, tiger meat features prominently in various social settings across the Midwest, including church suppers, wedding receptions, and club events, where it fosters community bonding through shared meals. In , it is a common offering at gatherings, prepared fresh since at least the to accompany outdoor activities and group camaraderie. Recipes are frequently passed down through generations within families, emphasizing its status as a cherished, home-style that embodies regional heritage and unpretentious simplicity. Communal preparation is a key aspect of its social tradition, with large batches—typically 5 to 10 pounds—made to serve groups at these events, allowing participants to contribute and enjoy the dish together as a symbol of Midwestern . This practice underscores tiger meat's function in strengthening social ties, from festive tables to hunting lodges, where its raw, straightforward preparation highlights shared cultural roots.

Health Concerns

Risks of Raw Meat

Consuming raw , as in tiger meat, poses significant risks due to potential contamination with harmful bacteria that can cause severe foodborne illnesses. The primary pathogens associated with raw include O157:H7, which can lead to (HUS), a serious condition involving , bloody , and abdominal cramps. species, commonly found in contaminated , cause characterized by with symptoms such as , fever, and stomach cramps lasting up to a week. , though less frequently linked to than to , can also contaminate raw and result in campylobacteriosis, featuring watery or bloody , fever, and abdominal pain. The risk is amplified in because the grinding process increases the surface area exposed to , allowing contaminants from the animal's hide, intestines, or processing equipment to become distributed throughout the . Additional ingredients like raw onions, if not fresh or properly handled, can introduce further pathogens such as E. coli from or , heightening the overall hazard in uncooked preparations. Certain populations face elevated dangers: young children under 5 years old are more prone to and HUS from E. coli; the elderly over 65 have weakened immune responses leading to prolonged illness; and immunocompromised individuals, such as those with or undergoing , risk systemic infections like bacteremia. In the United States, foodborne illnesses from pathogens like these affect approximately 1 in 6 people annually, resulting in about 48 million cases, 128,000 hospitalizations, and 3,000 deaths, with raw or undercooked dishes implicated in numerous outbreaks. Specific incidents involving raw preparations, similar to , have been tied to E. coli and clusters, underscoring the dangers of consuming uncooked . These bacteria thrive and multiply at without the lethal effects of , persisting in until ingestion. According to USDA guidelines, cooking to an internal temperature of 160°F (71°C) is essential to kill these pathogens effectively.

Public Health Warnings

Public health officials in the Midwest have issued repeated advisories against consuming tiger meat, a raw ground beef dish, due to the risk of bacterial contamination. In 2020, the Department of Health Services warned residents to avoid raw meat sandwiches, including tiger meat or cannibal sandwiches, particularly during holiday gatherings, citing dangers from pathogens such as E. coli O157:H7, , , and that thrive in uncooked beef. Similarly, health officials echoed these concerns around the same time, emphasizing that raw hamburger seasoned as tiger meat can lead to severe foodborne illnesses and recommending against its preparation or serving at events. The (USDA) has also advised against serving raw ground beef at social events, noting that such dishes like tiger meat pose significant health hazards without proper cooking. Regulatory efforts by the (FDA) and Centers for Disease Control and Prevention (CDC), in collaboration with the USDA, have promoted safe cooking practices since the 1990s through campaigns like Fight BAC!, which urge consumers to cook to an internal temperature of 160°F (71°C) to eliminate harmful . These initiatives intensified in the with holiday-specific alerts in Midwest states, including annual reminders from state health departments about the dangers of traditions during winter festivities. For instance, officials have tracked multiple outbreaks linked to raw since 1986, underscoring the need for heightened awareness during peak consumption periods. To mitigate risks, authorities suggest safer alternatives such as fully cooking the to 160°F before and serving it on or crackers, or opting for pasteurized ingredients if eggs are involved in recipes. Public education efforts also highlight symptoms of from raw meat, including and fever, advising individuals to seek medical attention promptly if these occur after consumption. While there are no federal or state bans on tiger meat, enforcement relies on voluntary compliance through these advisories and outreach; officials continue to monitor outbreaks, such as the 2012 E. coli O157:H7 incident in tied to tiger meat that sickened 17 people.

References

  1. https://www.tasteatlas.com/tiger-meat
  2. https://www.southdakotamagazine.com/tiger-meat
  3. https://www.argusleader.com/story/life/2019/08/22/what-tiger-meat-origin-south-dakota-food-favorite-raw-beef-tartare/2054004001/
  4. https://www.wpr.org/food/cannibal-sandwiches-polarizing-and-misunderstood-wisconsin-tradition
  5. https://www.atlasobscura.com/articles/cannibal-sandwich-wisconsin
  6. https://www.dhs.wisconsin.gov/food-safety/cannibal-sandwich.htm
  7. https://www.usda.gov/about-usda/news/blog/tips-eating-cannibal-sandwiches-holiday-season
  8. https://www.channel3000.com/madison-magazine/is-this-holiday-tradition-a-health-hazard/article_8d3c0d38-eb0b-4a26-9e61-6977cceffccd.html
  9. https://www.themeateater.com/cook/recipes/venison-tiger-meat
  10. https://aberdeenmag.com/2017/10/tiger-meat/
  11. https://www.southdakotamagazine.com/tiger-meat/
  12. https://www.mitchellrepublic.com/community/on-the-150-year-anniversary-of-settlement-germans-from-russia-remain-strong-part-of-south-dakota-life
  13. https://www.allrecipes.com/are-wisconsin-cannibal-sandwiches-safe-to-eat-8746727
  14. https://www.thetakeout.com/1730671/warrior-origins-steak-tartare/
  15. https://www.jsonline.com/story/opinion/columnists/2024/12/18/wisconsin-holiday-tradition-cannibal-sandwich/77030987007/
  16. https://www.homesicktexan.com/parisa-medina-county-beef-tartare/
  17. https://matadornetwork.com/read/raw-meat-sandwiches-wisconsin/
  18. https://milwaukeerecord.com/food-drink/mandatory-wisconsin-cannibal-sandwiches-a-k-a-raw-beef-sandwiches-tiger-meat-etc/
  19. https://www.hunttalk.com/threads/pheasant-hunting-south-or-north-dakota.298424/post-3021897
  20. https://www.spitzerfuneralhome.com/obituaries/Lois-M-Palmer?obId=11949881
  21. https://www.nytimes.com/2020/12/18/us/cannibal-sandwich-wisconsin.html
  22. https://www.usda.gov/about-usda/news/blog/tis-season-avoid-raw-meat
  23. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety
  24. https://www.cdc.gov/ecoli/outbreaks/e-coli-O157.html
  25. https://www.cdc.gov/food-safety/risk-factors/index.html
  26. https://www.cdc.gov/food-safety/about/index.html
  27. https://www.cdc.gov/mmwr/preview/mmwrhtml/00039761.htm
  28. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/how-temperatures-affect-food
  29. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
  30. https://www.dhs.wisconsin.gov/nutrition/safety.htm
  31. https://www.argusleader.com/story/news/2020/12/15/south-dakota-food-raw-meat-warning-health-officials-tiger-meat/3904348001/
  32. https://www.cdc.gov/mmwr/preview/mmwrhtml/mm6248a4.htm
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