英文翻訳、お願いします。
Tartar steak is well-known as one of the highlights of German cuisine. Raw meat is chopped and lightly seasoned, then kneaded into the shape of a steak. Place the yolk of an egg on top, and there you have it: tartar steak. This seems the simplest of dishes to prepare, something anyone can make. Originally, the Tartars prepared this dish from the tough, raw meat of the horses they raised on the Mongolian and Central Asian plains. Tartar steak entered Europe via Russia in the 13th century. Nowadays, the dish is made with beef, especially in Germany, although the dish originally called for horsemeat. The fact that the Tartars gave their name to the dish should leave no doubt that horsemeat was used.
Many mammals are used for food. In the list of mammals used for food, cow and pig are followed by horse and camel, and they are used in every imaginable way. In Japan, horses are practically part of the landscape in Nagano, while in France, horsemeat is a popular food. Camels are used for meat in the Middle East and Africa even more than in Central Asia. The camel-owning nomadic tribes distributed throughout these desert regions live on camel meat, camel milk, and dates. The poetic picture of camels plodding silently across the burning desert is, in fact, more likely to be a funeral procession for the camels than a caravan, as they are being led to market to be sold for meat. Horses and camels are primarily used for riding and as beasts of burden, but their precious meat is frequently eaten. With the exception of France, most European nations do not eat horsemeat, probably because horses are valued for riding.
The main characteristic of tartar steak is the fact that the maet is raw. Thousands of yaers ago, before they learned to control fire, all human beings, whether they were Mongoloid, Caucasian or Negroid, ate their meat raw. Generally, fresh raw meat is better for health than stewed or grilled meat.
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