What cut of steak is used for Tartare, and why?

• A. Chuck
• B. NY Strip, due to its marbling, which enhances flavor and tenderness of the dish.
• C. Ribeye
• D. Tenderloin

Answer: (B)

Steak tartare relies on flavor and a tender, yet manageable, texture from finely chopped beef. A cut with enough marbling provides fat that carries flavor and stays juicy in its raw state, while still being easy to mince and form with seasonings. The NY strip offers that balance: it has noticeable marbling for richness and a solid, cohesive texture that minces well. Chuck is too tough for a smooth mince, ribeye can be overly fatty for a raw dish, and tenderloin, though very tender, is leaner and may lack the beefy flavor tartare benefits from. So the NY strip’s marbling makes it the best choice for tartare.