They recommend overcooking it because it is made of meat?!?
The surface of a cut of meat will be the part contaminated by bacteria. Ordinary cooking heats the surface enough to kill bacteria.
But if the surfaces end up in the center, cooking the center rare will not kill bacteria.
It’s why E. coli outbreaks happen with burgers, not T-bones.
“They recommend overcooking it because it is made of meat?!?”
No. Because what was once on the outside (where the bacteria hid out) is now on the inside. The outside of the meat is always hotter than the inside and killed the bacteria there. You see that in a medium-rare steak — the outside is well done, the inside is rare.