How dangerous is meat, really?

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I read all those FDA standards, but then I went to a restaurant where she said they could do burgers as low as rare. Um, excuse me? I was astonished, and she was astonished at my astonishment, like it was common sense it was okay to serve burgers well below 160 degrees.

And just now, I cooked some pork belly that I'm not entirely sure got to temp. But I froze it first, so that probably killed a lot of the bacteria. It was sizzling, but it just tasted warm, not scalding hot like it probably should have been.

I dunno.

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Posted: 2 days ago
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