When cooking meat, the goal should be optimal deliciousness and medium-rare doneness, rather than solely adhering to food safety standards.

“you know my goal is like encourage your listeners buy meat that's pathogen free and cook it till it's yummy don't buy an e that might be dirty and cook it till everything might be dead which is what the USDA wants you to do so I cook my liver usually a medium medium rare so it's pink in the middle”