@skutfarcus : I would try it but only if I made it myself. And…have plenty of beer!

I think I'd have to pass on this one

I would not partake. Does not sound tasty to me.

Raw ground beef?
It would have to be a chef I trusted to have a properly clean grinder with freshly ground steak.
It's a huge no with any commercially sold ground beef.

Just the name turns my stomach a bit. No thanks.

@skutfarcus : Friday stop?

Pass

Everything about this is disgusting.

Wolfgang at the Ratskeller used to serve this on New Years, the key is to buy your own beef, grind and season yourself. But we had it on crackers, not a sandwich.

I tried it today. Extra lean sirloin, hand chopped by the host. I was pleasantly surprised. I'd eat it again.

I had some this weekend. I needed a lot of ground beef, so I bought a whole packer brisket (since they were on sale at Kroger for $2.99/lb.), trimmed it and ground it. A little onion, spicy pickles, bit of German mustard, salt, fresh ground pepper....
Before I grind anything, I always take off the whole outside exposed area so as not to grind in any bacteria that may have been on the outside edges. I would assume the cryovac process would have killed most of them, but.... If I were to do raw, ground beef for people (I made chili), I would probably go another step and wipe the outside down with a sodium metabisulfite bath first. SMB is a food grade sanitizer used in wine making, then start the trimming process.

I would just cook the meat.

The Hofbrau would put raw beef tartare out once in a while and I tried it. It was OK.
I survived.