The composition of beef tartare is surprisingly quite controversial. Although most serious eaters — historically known as “connoisseurs” — tend to lean to what is simple, with few ingredients, there are many others who love what I refer to as “beef salad.”

Many beef connoisseurs believe most restaurants that serve beef tartare do not use great beef. For example, many chefs use tenderloin, which is, debatably, not considered the prime part of the cow to experience the wonderfully complex, subtle flavours of great beef tartare that has been aged properly.