What Is a Cannibal Sandwich? Here’s Your Answer
Updated: Mar. 20, 2019
It's popular in the Midwest—especially Wisconsin.
What is a cannibal sandwich? If you’re from the Midwest, you probably already know. The good news for the rest of you—it has nothing to do with snacking on your neighbor. Sometimes known as “tiger meat,” “steak tartare” or simply “raw beef and onions,” it’s an appetizer of raw, lean ground beef usually served on rye cocktail bread with sliced onions, salt and pepper.
While you’re at it, check out our best Wisconsin recipes.
Where Did the Sandwich Get Its Start?
Making cannibal sandwich is a long-held tradition at parties, especially holiday gatherings, in the Milwaukee area. So much so that cannibal sandwiches even rate a mention on the Wisconsin Historical Society website.
But beyond that, the history isn’t clear. There are several versions of the sandwich’s origins. Legends link it to the Tartars (Mongols) of Central Asia. Others say it was born in Germany or France. But in the early twentieth century, it was called steack à l’Americaine in France—so no one knows for sure.
It’s Not Just Beef
Outside of the Dairy State, you can still find a cannibal sandwich, though it’s most likely going to be called steak tartare. This dish is usually served on rye bread with onions, capers, pepper, Worcestershire sauce and other seasonings. It’s often topped with a raw egg yolk.
While the ground beef version is the most common, you can also find venison, lamb and bacon tartare. These dishes have surprising origins, too!
How to Play It Safe
The consumption of raw meat has its detractors. The U.S. Department of Agriculture (USDA) and Centers for Disease Control and Prevention have urged people to pass on raw meat dishes because of the danger of harmful bacteria.
In fact, the Wisconsin Department of Health Services has reported eight outbreaks in the state linked to the consumption of raw ground beef from 1986 to 2018.
The USDA says beef should be cooked to at least 145°F. Nevertheless, there are many people who swear they’ve been eating cannibal sandwiches for years with no ill effects. Just make sure you talk to your local butcher about the best cut of meat to buy!
Find more strange regional foods you’ve never heard of.
Meat Appetizers to Keep the Carnivores Happy
Miniature Corn DogsFun-sized corn dogs add a little "wow" factor to any cookout or get-together. Kids and adults equally love them, so expect them to disappear fast. —Deb Perry, Bluffton, Indiana
BBQ Chicken BitesChicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California
Mini Beef TourtieresHere's a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a buffet. —Cheryl Bruneau, Winnipeg, Manitoba
Mandarin Chicken BitesInstead of a big Christmas meal, our family enjoys nibbling on an all-day appetizer buffet. Each year we present tempting new dishes alongside our favorites. This is one of those tried-and-true dishes that's a "must."
—Susannah Yinger, Canal Winchester, Ohio
Orange-Glazed Chicken & Chorizo MeatballsThese tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. —Jeanne Holt, Mendota Heights, Minnesota
Pizza Roll-UpsSince getting this recipe from our 4-H club, it's been a regular after-school snack. We like to dunk these bite-sized pizza treats, made with refrigerated crescent rolls, in spaghetti sauce. —Donna Klettke, Wheatland, Missouri
Spicy Chicken Wings with Blue Cheese DipThese fall-off-the-bone tender wings have just the right amount of heat. The cool blue cheese dressing creates the perfect flavor combination for dipping. —Kevalyn Henderson, Hayward, Wisconsin
Festive Turkey MeatballsTurkey gives a different twist to these slightly sweet and spicy meatballs. For the holidays, I serve them on a tray lined with parsley and garnished with red pepper or pimientos. —Audrey Thibodeau, Gilbert, Arizona
Mini Meat LoavesMy family and I can't get enough of these little meat loaf muffins topped with a sweet ketchup sauce. They are the perfect portion size. This recipe requires no chopping, so it's quick and easy to make a double batch and have extras for another day. I've given them to new moms, too. —Joyce Wegmann, Burlington, Iowa
Fried Chicken and Pulled Pork Cornbread PoppersThese fun little apps are an instant conversation starter wherever they're served. We love them on game day, but they'd be a hit at brunch, too. —Crystal Schlueter, Babbitt, Minnesota
Mini Crescent BurgersA friend first brought these snacks to a Sunday school party. The original recipe called for pork sausage, but I substituted ground beef with taste-tempting results. —Pam Buhr, Mexico, Missouri
Cheddar-Bacon DipBoth children and adults enjoy this dip. And I'm a fan because it's so quick and easy to prepare. I make it for special occasions…birthdays, Christmas parties and more. —Carol Werkman, Neerlandia, Alberta
Pork & Rice MeatballsMy appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS
Originally Published: February 01, 2019
