Well title says it all. For most things(ground beef/poultry) I have found temps on here to go well with the USDA. My question comes in with roasts and pork loin. The USDA says 145 for beef to be rare and 160 for medium rare. These numbers seem high to me and are high when compared to most of the posts I see here. Also with pork they say to 160 which around here some say they pull their loins off at 145-150. Also what would you do for steaks? I am new to the game and am always worried about getting people sick. I want to know that the food I serve is safe but I also want it to taste good aka a beef roast a nice medium rare. Any thoughts and insights would be great. I have searched around but couldn't find a good thread that really covered this. Thanks in advance.