Beef tartare is safe to eat when it is prepared properly using fresh, high- quality beef and following strict food safety practices. Key safety measures include sourcing whole cuts of fresh beef from reputable butchers (preferably organic or grass-fed), keeping the meat cold and out of the temperature danger zone (41°F to 135°F), and preparing it in a clean environment with sanitized tools. The meat should be chopped by hand rather than ground, as ground beef increases the surface area for bacterial contamination. Additionally, some chefs freeze the meat beforehand to kill parasites. High-risk groups such as pregnant women, children, the elderly, and immunocompromised individuals should avoid raw meat dishes like beef tartare. While raw meat carries inherent risks, careful handling minimizes the chances of foodborne illness such as E. coli or salmonella, making beef tartare safe to consume for most healthy adults.