Tiger Meat -- Nothing About The Bakken -- June 6, 2020

Wow, talk about going down a rabbit hole, as one of my readers might say.

Early this morning, I just happened to mention grilling and digressed to steak tartare and before I knew it, I was reading about tiger meat (from a reader, thank you very much) and ended up at the Aberdeen (SD) Magazine.

From the magazine, go to the link for the complete article:

Many people around here can’t wait for a party just so they can serve and eat tiger meat. Why raw beef with raw egg is called tiger meat in these parts remains a mystery.... For whatever reason, we love it here.

According to Glen Aipperspach, a former Aberdonian who ran a meat market known for German-style meats, he believes tiger meat is nothing more than steak tartare, distilled down into simpler flavors befitting of the Midwest pallet...

.... Historians argue it was named after the Tartar conquerors who introduced raw meat to the Russians in Germany, while others contend it means “with tartar” as in raw meat with tartar sauce. In any case, it came to the U.S. via Germans, Russians, or the French. Ultimately steak tartare was fried up in Hamburg, Germany, creating the hamburger.
Everything about tiger meat doesn’t make sense...// –Troy McQuillen.

It seems to be "peculiar" to those in North Dakota and Minnesota. All my years growing up in Williston, ND, I had never heard of it. Amazing.

Later: another note on tiger meat, from another reader.