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They softened the meat by placing them under the saddles of their horses while riding into battle.When it was time to eat, the meat would be eaten raw, having been tenderized by the saddle and the back of the horse.– When Genghis Khan’s grandson, Khubilai Khan (1215-1294), invaded Moscow, they naturally brought their unique dietary ground meat with them.The Russians adopted it into their own cuisine with the name “Steak Tartare,” (Tartars being their name for the Mongols).It was popular with the Jewish emigrants, who continued to make Hamburg steaks, as the patties were then called, with fresh meat when they settled in the U. The origin of the hamburger is not very clear, but the prevailing version is that at the end of 1800′ s, European emigrants reached America on the ships of the Hamburg Lines and were served meat patties quickly cooked on the grill and placed between two pieces of bread.Referring to ground beef as hamburger dates to the invention of the mechanical meat choppers during the 1800s. Coffman of Virginia received Patent Number 3935 on February 28, 1845 for an “Improvement in Machines for Cutting Sausage-Meat” using a spiral feeder and rotating knives something like a modern food grinder.From 1871-1884, “Hamburg Beefsteak” was on the “Breakfast and Supper Menu” of the Clipper Restaurant at 311/313 Pacific Street in San Fernando.It cost 10 cents—the same price as mutton chops, pig’s feet in batter, and stewed veal.
They would use scrapings of lamb or mutton which were formed into flat patties.It was not, however, on the dinner menu; “Pig’s Head” “Calf Tongue” and “Stewed Kidneys” were.. The author recommended that this sausage be served with toasted bread.Hannah Glasse’s cookbook was also very popular in Colonial America, although it was not published in the United States until 1805.During this period the Russian steak tartare was brought back to Germany and called “tartare steak.” In the late eighteenth century, the largest ports in Europe were in Germany.Sailors who had visited the ports of Hamburg, Germany and New York, brought this food and term “Hamburg Steak” into popular usage.
Over many years, Russian chefs adapted and developed this dish and refining it with chopped onions and raw eggs.