Eating Rare Meat Safely.
If you prefer your meat cooked rare versus well done, it is important that it is prepared safely. The Academy of Nutrition and Dietetics suggests: use a food thermometer to make sure rare meat is hot enough to destroy any germs; avoid using the color of meat, the color of juices, or the firmness of meat to determine if it’s sufficiently cooked; cook ground lamb, pork, veal, or beef to at least 160 degrees Fahrenheit (71.11 degrees Celsius) at its center; and cook steak to 145 degrees Fahrenheit (62.77 degrees Celsius) at its center.
Academy of Nutrition and Dietetics, January 2017