APPLETON, Wis. — ‘Tis the season to avoid food poisoning; raw beef and onions, cannibal sandwiches, or steak tartare, they are all names Wisconsinites call one of the state’s most discussed delicacies. 

This holiday tradition will be no different this year. 

“It's the best we’ve got," says Steve Jahnke, the counter worker at Jacobs Meat Market in Appleton.

The three-generation business has been a staple in the German community of the area.

The dish — also called “tiger meat” — traditionally consists of raw ground beef and sliced onions on bread.

"Just like that, put it on bread, put some salt and pepper and some onion in it. You gotta try it, you really should,” says Jahnke as he points to a fresh scoop of lean ground beef. “[It's] extremely lean ground beef, it’s primarily Christmas and New Years. It's the big time of the year, we don’t get many asking at other times of the year."

The German-rooted dish is common among Wisconsinites, however this year the Wisconsin Department of Health Services put out an advisory recommending people not to eat raw meat dishes like the "cannibal sandwich." 

"Time for our annual reminder that there's one #holiday tradition you need to pass on: raw meat sandwiches, sometimes called Tiger Meat or Cannibal Sandwiches," the DHS wrote on Facebook. According to health officials, the meat for the traditional dish should be cooked to at least 160℉. The health department cites increased dangers of E.Coli and Salmonella when raw meat is consumed. 

Since 1986, at least eight outbreaks have been linked to raw meat dishes in Wisconsin. However, for many, it’s all about the meat quality.

“I mean, obviously you have to handle it correctly, again I buy my meat here, high quality meat, already and then you keep it refrigerated and cool,” says Leroy Depas, a loyal customer to Jacobs Meat Market. “I just like it.” 

Butchers at Jacobs Meat Market all agree that if you’re choosing the dish,  consider visiting a local butcher instead of a box chain store. They say you'll minimize the chances of any bacteria. 

"It's like eating a hamburger that’s medium rare, or a steak,” says Jahnke. “As long as it's good quality like from a meat market, I don’t feel uncomfortable at all.”

With that being said, the DHS also noted that the health risks are real, regardless of where you buy your ground beef.