Bloody and unbowed.

I like a piece of steak - not that I can afford it that often today with the price of beef being what it is, but when I do have it, I like it rare.  As my wife would say I "like to see the blood following the knife".  But it seems that health inspectors are advising restaurants that they should not serve beef (or duck, or liver or kidney) pink because of the danger of food poisoning.  How have we managed to survive all these years?  What about steak tartare?  What sort of a wimpy, milksop society are we turning in to?  God, take me home - I've had enough of this.