The Cannibal Sandwich: A Wisconsin Tradition

The United States Department of Agriculture does not recommend eating raw beef, instead advising to cook it to an internal temperature of 160 degrees Fahrenheit. However, in the state of Wisconsin, there is a tradition that defies this recommendation. Today, I'm going to be tasting this unique dish, with extra precautions to ensure my safety. By getting fresh meat from my butcher today, using it myself, grinding it at home, and sanitizing all equipment, I'll be able to experience this culinary delight without worrying about foodborne illnesses.

To prepare the cannibal sandwich, I've fitted my stand mixer with a meat grinder attachment and ground the round steak into thin strips. The Assembly of the sound is straightforward, using a combination of rye bread, freshly ground beef, salt, fresh cracked pepper, and onion. To add an extra layer of flavor, I'll season it with Worcestershire sauce. I've also taken steps to make this dish easier to eat by grinding the meat into smaller pieces.

The result is a delicious open-faced sandwich that showcases the unique flavors of rye bread and onion combination. The rye bread provides a nice caraway seed flavor, while the beef adds a cool temperature similar to rare roast beef. The fresh red onion adds a sweet note to the dish, balancing out the savory flavors of the meat and spices.

The first taste is surprisingly delicious, with the rye bread, onion, and salt and pepper combination creating a harmonious balance of flavors. The fry bread is very thin and substantial, providing a nice textural contrast to the tender beef. As I continue eating, I notice that the flavor of the beef is enhanced by the caraway seeds in the rye bread.

To take it to the next level, I've created another version with an added layer of complexity. This time, I'll season the meat with Worcestershire sauce and add a little more pepper. The result is a slightly drier sandwich, but still absolutely delicious. I think this version will appeal to those who enjoy caraway seeds and a variety of flavors.

Comparing these two versions, I prefer the open-faced sandwich with just salt and pepper. However, if you like Worcestershire sauce or want to try something new, the closed-faced version is also worth trying. Both sandwiches showcase the unique flavors of rye bread, onion, and beef, making them perfect for adventurous eaters.

The irony of eating a dish called "cannibal sandwich" lies in its flavor profile, which reminds me of rare roast beef. The cool temperature and metallic notes from the meat are balanced by the sweetness of the onion and the crunch of the rye bread. It's a unique taste experience that will leave you wanting more.

For those who have tried this dish before or have similar appetizers like steak tartare, I'd love to hear about your experiences in the comments below. If you're from Wisconsin, you might be surprised by how much you enjoy this traditional sandwich. Regardless of where you're from, it's always exciting to try new foods and flavors, and this cannibal sandwich is definitely worth a try.

As I finish my meal, I'm grateful for the unique experience that this dish has provided. Whether you're an adventurous eater or just looking to try something new, the cannibal sandwich is a must-try. So, if you have any questions about how to make this delicious sandwich at home, please let me know in the comments below. Don't forget to like, share, and subscribe for more food-related content, and I'll see you in the next video.

"WEBVTTKind: captionsLanguage: engreetings my beautiful lovelies its Emmy welcome back today I'm gonna be fixing up a cannibal sandwich now let me step back a second here and clarify this is not human flesh that I will be eating this is actually a raw beef sandwich similar to steak tartare which is raw beef typically chopped up and seasoned sometimes served with a raw egg this is along those lines this is not human flesh it's just called a cannibal salads it's also called Tiger meat it's also called Wildcat so this is eaten the Upper Midwest here in the United States more specifically in the state of Wisconsin during holidays and celebrations like New Year's Christmas funerals birthday parties and it served like an appetizer although you can also have it as a sandwich as well so I first learned about this from wpr Wisconsin Public Radio and I will put the original link down the description now their origins of the sandwich remain a little bit murky but it's believed that Europeans brought this over and now this tradition of eating raw meat more specifically raw beef is practiced all over the world the key is that the meat needs to be very very fresh and it needs to be handled with care now I should say the United States Department of Agriculture does not recommend eating raw beef in fact they want you to cook it to an internal temperature of 160 degrees but this is a tradition of Wisconsin and today I'm going to be tasting it using extra precautions so I don't get sick number one being I got fresh meat from my butcher today and I'm going to be using it today number two I'm going to be grinding it myself and number three I have sanitized all of my equipment so here's my stand mixer I have fitted it with a meat grinder attachment and here is my steak this is I have round steak very very lean meat and I've cut it into strips and I place it in the freezer so that it's a little bit firmer and that way it'll be easier to grind so there's gonna be a little bit loud I'm setting this on level four and I'm gonna just place my need in here here it comes there we go now the Assembly of the sound is very straightforward I've seen many examples of this open-face but then I've also seen examples of it closed faced as well and I'm using these cute little squares of rye bread this also can be served on white bread also on crackers but I'm going for the traditional rye bread taken some of my freshly ground beef right on there from what I've read this is more of kind of an old-fashioned kind of appetizer and then when the season that with a bit of salt fresh cracked pepper and onion now I've red onion is key all righty so here's my first taste of a cannibal sandwich eat the lucky mouth I like it I like it a lot that rye bread and onion combination are so so good the fry bread is very thin and substantial but has a nice caraway seed flavor to it a little bit annecy and of course the beef goes really well with that combination as well it has a cool temperature which is interesting kind of like cold cuts it reminds me actually a lot of rare roast beef you're left with kind of that hanging flavor in your mouth at the end but it's absolutely delicious you get the little bits of salt and pepper and of course that's a classic combination with beef it's delicious I love it I love it and because the meats chopped up it's really easy to bite and you don't have little bits of things hanging off except the onion but you really must have the onion in there that onion and rye bread combination along with the beef I'm using a red onion by the way it's a little less strong a little sweeter than its Bogle yellow onion absolutely delicious so let's make another version so this one I'm going to have with the meat the pepper and I'm going to season it with a little bit of Worcestershire just a little and then again onion this time I'm going to break it up a little bit so it's a little bit easier to eat and I'm gonna try this one closed faced so it's like a little sandwich like a true sandwich alright let's give this one a go hmm mm-hmm if you like which is your sauce you like this one that really changes the flavor it has a certain complexity and now that I have two layers of rye bread you've got a really strong kind of a variety a flavor this time it's a little bit drier again because we have two pieces of bread but still absolutely delicious I think of the two I think I prefer the open-faced just with a salt and pepper but if you like caraway and if you like where's your sauce I think you'll like this one as well mm-hmm so I froze my beef a little bit so it'd be easier to put through the grinder so it's really nice to have this kind of cool sensation when you're eating your sandwich really unique so I'm not surprised I like this sandwich I like my steaks cooked medium-rare I love rare roast beef so this is very similar in that sense you get that nice Hien flavor slightly metallic and just absolutely delicious the irony slightly metallic flavor of the meat goes really well with the sweetness of the onion that crunch of the onion and that salt and pepper all of it it's great combination mm-hmm so there you have it the cannibal sandwich that hails from Wisconsin let me know down in the comments below if you're from Wisconsin if you for had this sandwich before if you've ever had steak tartare before let me know down in the comments below already thank you guys so much for joining me I hope you guys enjoyed that one I hope you guys have learned something please share this video with your friends follow me on social media like this video subscribe and I shall see you in the next one to do take care partly cloudy with a chance of meatballsgreetings my beautiful lovelies its Emmy welcome back today I'm gonna be fixing up a cannibal sandwich now let me step back a second here and clarify this is not human flesh that I will be eating this is actually a raw beef sandwich similar to steak tartare which is raw beef typically chopped up and seasoned sometimes served with a raw egg this is along those lines this is not human flesh it's just called a cannibal salads it's also called Tiger meat it's also called Wildcat so this is eaten the Upper Midwest here in the United States more specifically in the state of Wisconsin during holidays and celebrations like New Year's Christmas funerals birthday parties and it served like an appetizer although you can also have it as a sandwich as well so I first learned about this from wpr Wisconsin Public Radio and I will put the original link down the description now their origins of the sandwich remain a little bit murky but it's believed that Europeans brought this over and now this tradition of eating raw meat more specifically raw beef is practiced all over the world the key is that the meat needs to be very very fresh and it needs to be handled with care now I should say the United States Department of Agriculture does not recommend eating raw beef in fact they want you to cook it to an internal temperature of 160 degrees but this is a tradition of Wisconsin and today I'm going to be tasting it using extra precautions so I don't get sick number one being I got fresh meat from my butcher today and I'm going to be using it today number two I'm going to be grinding it myself and number three I have sanitized all of my equipment so here's my stand mixer I have fitted it with a meat grinder attachment and here is my steak this is I have round steak very very lean meat and I've cut it into strips and I place it in the freezer so that it's a little bit firmer and that way it'll be easier to grind so there's gonna be a little bit loud I'm setting this on level four and I'm gonna just place my need in here here it comes there we go now the Assembly of the sound is very straightforward I've seen many examples of this open-face but then I've also seen examples of it closed faced as well and I'm using these cute little squares of rye bread this also can be served on white bread also on crackers but I'm going for the traditional rye bread taken some of my freshly ground beef right on there from what I've read this is more of kind of an old-fashioned kind of appetizer and then when the season that with a bit of salt fresh cracked pepper and onion now I've red onion is key all righty so here's my first taste of a cannibal sandwich eat the lucky mouth I like it I like it a lot that rye bread and onion combination are so so good the fry bread is very thin and substantial but has a nice caraway seed flavor to it a little bit annecy and of course the beef goes really well with that combination as well it has a cool temperature which is interesting kind of like cold cuts it reminds me actually a lot of rare roast beef you're left with kind of that hanging flavor in your mouth at the end but it's absolutely delicious you get the little bits of salt and pepper and of course that's a classic combination with beef it's delicious I love it I love it and because the meats chopped up it's really easy to bite and you don't have little bits of things hanging off except the onion but you really must have the onion in there that onion and rye bread combination along with the beef I'm using a red onion by the way it's a little less strong a little sweeter than its Bogle yellow onion absolutely delicious so let's make another version so this one I'm going to have with the meat the pepper and I'm going to season it with a little bit of Worcestershire just a little and then again onion this time I'm going to break it up a little bit so it's a little bit easier to eat and I'm gonna try this one closed faced so it's like a little sandwich like a true sandwich alright let's give this one a go hmm mm-hmm if you like which is your sauce you like this one that really changes the flavor it has a certain complexity and now that I have two layers of rye bread you've got a really strong kind of a variety a flavor this time it's a little bit drier again because we have two pieces of bread but still absolutely delicious I think of the two I think I prefer the open-faced just with a salt and pepper but if you like caraway and if you like where's your sauce I think you'll like this one as well mm-hmm so I froze my beef a little bit so it'd be easier to put through the grinder so it's really nice to have this kind of cool sensation when you're eating your sandwich really unique so I'm not surprised I like this sandwich I like my steaks cooked medium-rare I love rare roast beef so this is very similar in that sense you get that nice Hien flavor slightly metallic and just absolutely delicious the irony slightly metallic flavor of the meat goes really well with the sweetness of the onion that crunch of the onion and that salt and pepper all of it it's great combination mm-hmm so there you have it the cannibal sandwich that hails from Wisconsin let me know down in the comments below if you're from Wisconsin if you for had this sandwich before if you've ever had steak tartare before let me know down in the comments below already thank you guys so much for joining me I hope you guys enjoyed that one I hope you guys have learned something please share this video with your friends follow me on social media like this video subscribe and I shall see you in the next one to do take care partly cloudy with a chance of meatballs\n"