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Cannibal sandwiches, made with raw ground beef on rye bread, have been popular in Wisconsin since the 19th century. How did that happen?
Cannibal sandwiches are a longtime Milwaukee tradition. Come Christmastime, Bunzel’s goes through over 1,000 pounds of raw beef and about 250 pounds of raw onions, exclusively for cannibal sandwiches. Beef tartare with a deviled egg mousse. Photo courtesy of Ardent.
Also known as tiger meat or wildcat, cannibal sandwiches are a longtime Wisconsin tradition. Although the name implies something much more sinister, the sandwich typically consists of raw...
Sometimes known as “tiger meat,” “steak tartare” or simply “raw beef and onions,” it’s an appetizer of raw, lean ground beef usually served on rye cocktail bread with sliced onions, salt and pepper.
A raw beef sandwich seems like a bad idea, right? But Wisconsinites have been eating it for centuries - here's what to know about this unlikely delicacy.
You’ve probably never eaten a raw ground beef sandwich. But in frigid, snowbound Wisconsin, they’re a cold weather tradition. The locals call them “cannibals,” or “tiger meat”: hamburger served uncooked between slices of rye bread, or on crackers, with peppers, onions, and just a touch of salt.
“For many Wisconsin families, raw meat sandwiches are a holiday tradition, but eating raw meat is NEVER recommended because of the bacteria it can contain,” The Wisconsin Department of Health Services reminded us a few years back. “Ground beef should always be cooked to 160 degrees!”