Steak tartare is a dish made of thermally untreated ingredients, in this case meat, eggs and condiments. Serving it to consumers in catering establishments has been banned in the Slovak Republic since 2007. This ban is discriminatory on both businesses and consumers as steak tartare is offered to consumers in the neighbouring member states. The basic principle for ensuring the safety of the dish in question is the responsibility of the operator to provide safe raw materials and the application of good hygiene practices in the preparation of the dish. Current EU and Slovak food safety legislation provides clear rules for ensuring food safety, even for thermally untreated foods.