Just thinking about how i have my steak when i am out and different places call it different things. Last week lady at the restaurant asked me how i like my steak and i said, "as rare as you can get it" so she replied, "blue then", (actual term they use for rare steak),.. but it still came slightly cooked on both sides even though it was the rarest steak i have ever consumed. So why don't they just bring it out rare? is there a reason why they have to slightly cook it? surely if its safe to eat uncooked inside its safe to eat 100% rare? Talk.