Tiger meat

Tiger meat is a traditional South Dakota delicacy consisting of raw ground beef mixed with seasonings, similar to steak tartare. Originating from German and Scandinavian immigrant communities, it is particularly popular in the Upper Midwest during the winter months and at holiday gatherings.

Made with fresh, high-quality raw ground beef, it is seasoned with salt, pepper, onions, and sometimes Worcestershire or Tabasco sauce or other spices, and served cold, often spread on crackers or bread. While cherished for its rich and savory flavor, Tiger Meat requires careful preparation using fresh meat from trusted sources to minimize the risk of foodborne illnesses like E. coli or salmonella.

Some variations include raw egg yolk or additional seasonings like mustard or garlic, reflecting European steak tartare influences. Tiger Meat is a nostalgic dish, often prepared by local butcher shops, and serves as a connection to South Dakota’s cultural and culinary heritage, celebrating immigrant traditions and regional tastes.

The dish can also be found in North Dakota, Minnesota, Texas, and Kansas, where it has a different name.