Hand-Chopping Meat for Tartare

Chill the beef until it's firm but not frozen. Slice it thin, cut the slices into strips, then dice. Ground meat gets smeared, but a hand cut keeps its texture and stays bright red. Work fast and keep everything cold. Season right before serving, because salt starts to cure the meat and changes its color. Tenderloin or top round with the sinew trimmed off works best.