Thanks Barry1010, I'm now craving beef tartare! It used to be common to be able to buy it on the deli counter in Germany, ready minced up with a few herbs, lovely. I have to make do with blue steaks or as my late OH used to say, mooing steaks.
I like all my meat very pink and adore raw bacon. Certainly in Spain they always serve pork pink in the finer level restaurants I've tried. Chicken on the other hand I'd never eat undercooked.
saginata doesnt cause cysticercosis - ( it goes backwards) I think
doesnt really matter - all cured by praziquantel -
a good southen boy - Texas was dying hur hur hur for a rare T bone steak in Luxor - yup egypt - and I thought he was absolutely crazy when he got one ....
it kinda mooed when he ate it
Peter you can also get Toxoplasmosis from undercooked beef . Contracting Toxoplasmosis while pregnant is very dangerous for the baby, but most French people have anti-bodies.
I remember being pregnant in a Clinique in Paris and at dinner the nurse saying, 'we've given you horse meat instead of beef as you 've tested negative for Toxoplasmosis'. My friend who was their shrieked (in French of course) 'my god woman she's an Equestrienne! ' take it away!
I've done a google looking for raw chicken Netherlands and all I come up with is Trip Advisor reports stating their chicken came to the table raw -not on purpose raw that is.