Hi,

I just have a few questions about food safety whilst cooking steak and
beef in general. As i like my steak a little on rare side, but have to
been to scared to eat it that way

1). At what point would a steak be under cooked, so that it would make
the eater sick? I have seen some people eat some very rare steaks!

2). Does this point alter if the meat has been frozen and then fully
defrosted?

3). Do these same rules apply to similar cuts of lamb? ie. lamb cutlets
and steaks.

Thanks,
Paul