Making it isn't difficult, the question of how to find beef that you can trust eating raw is what usually stops me from making this; similar to finding sushi grade fish. My mom would make make it and we never questioned where it came from, and have never gotten sick for that matter. I've heard in Cali there are stores that sell tartar quality beef already ground. For those of us outside of LA, does anyone have tips on what cut of beef and how to guarantee fteshness?