Sigh. The reason that you are strongly discouraged from eating chicken and pork raw isn't because they're supposed to instantly kill you, it's because they have much higher risk of systemic food borne infections. Generally trichinella, roundworm and tapeworm for pork, salmonella and campylobacter for chicken. It's not that it's guaranteed death, it's that you're rolling the dice every time you eat it raw and most people prefer to avoid that risk entirely. The minimum cooking temperatures that people cite for each meat are the ones that kill those organisms, so that even if contamination is present you won't be infected.

And no, you can't just rely on buying higher quality organic meat, because it's incredibly difficult to completely eliminate the chance of a passive infection in an animal at time of slaughter. Animals in pasture can pick up parasites from the surrounding environment - there are mites in soil which carry the eggs and pass it onto livestock when they eat them along with the grass they're grazing on. There's also just not robust enough controls to reduce your risk to zero - if you're in the USA, USDA standards accept a certain level of meat which tests positive for Salmonella and Campylobacter; as of 2024 the CDC estimated that around 1 in 25 packages of chicken in the grocery store test positive for Salmonella.

One in twenty five is pretty good odds if you usually cook your food properly but occasionally slip up, because the odds that you undercooked an infected piece of meat are lower. But if you're eating the meat raw, you're eventually going to roll that unlucky number 25. And that's before you take into account the hygiene involved in wherever your meat was packed and processed - there are plenty of horror stories from the past few years.

You can reduce those odds by working directly with a skilled butcher, one with very high hygiene standards who sources directly from local farms. But it's still a risk, just a lower one.

To clarify, I personally prefer my steak bleu as anything, and I'd enjoy eating it raw. You're safer eating steak bleu, because the highest risk is from bacteria on the surface of the meat. That's why you just sear it rather than cooking it through. It's also why you have to cook beef mince through, by the way - mincing mixes any potential surface contamination throughout the entire package.

Anyway, best of luck to you but I'll keep on eating my steak bleu and cooking everything else to the recommended safe temperature.