Yep- many folks eat Steak Tar Tar- you grind it yourself- which greatly reduces the risk of ecoli-
Back in the day=- we used to pick raw hamburger out of the frying pan and eat it- never got sick- then towards the 90’s, people were gettign ecoli left and right- and then everyone became aware of the 140 ‘rule’ for beef- 165 for chicken and pork-
We used to raise our own chickens, and i never remembered anyone getting sick from them either- used to cook them below 165 too- -
Buy your meat from a butcher and you have less chance of Ecoli. One thing I miss about Wisconsin is there is at least one butcher shop even in small towns. Processed meat from meat packing plants are loaded with Ecoli. My son lives in Asia, his friend is a meat distributor. He told me that you have to thoroughly wash and cook any American meat products. You can but beef or chicken produced in Asia (except China) and have very little chance of Ecoli. He said it is hard to sell meat processed in the United States. And here I thought the FDA was on top of all this? (sarc)