Eating Raw Beef - Ethiopian Style

During my last trip to Addis Ababa, Ethiopia with my girlfriend, I was introduced to a traditional dish called Tere Sega at an establishment in walking distance from the historic Medhane Orthodox Church. It is a dish which is eaten on special occasions. This delicacy consist of chunks of beef cut directly from a freshly slaughtered cow, it is served raw onto a plate accompanied by Injera (Ethiopian's form of carbs that is basically eaten with anything and everything). Dipping sauces included are Mitmita, Awaze, and Berbere, of course all are spicy to fit the Ethiopian palate.

First, the cold Ethiopian beers come out so we can quench our thirst while we wait for the main attraction. I can see the food coming straight from the slaughtered cow, which is hanged by metal hooks over the butchering station, to my table. The plate is set down, there is no foul smell or really any smell at all. We take the small sharp knives and cut the chunks of beef into bite size pieces. Normally you would dip the beef into the sauces, but I wanted to taste the raw beef by itself to see what it would taste like. Surprisingly, it tasted like NOTHING. I did not experience that beefy taste as you would a steak, just a neutral taste and a bit chewy. I believe this is because when you cook beef, those flavors we are all used to tasting are released with the salt/pepper/etc., SCIENCE stuff! It was very similar to eating sashimi (raw fish). I dipped another piece into the sauces and the beef turned into mix of cool and spicy. It was a good taste, not bad in anyway. Overall it was a unique experience. BUT I will still prefer a medium rare Rib Eye if I have a choice.