And I quote, I'm sure bbally won't mind.
"This would depend on how you handle the large cut and what you consider a large cut.
The "intact muscle" rule for commercial USDA products allows an intact muscle to be cooked to rare using low temp. Provided it has not been punctured.
Unpunctured, intact muscle need only have the outside 0.5 inch pass through 140 degrees within 4 hours. Something easily done at temps of 200 F or more.
Now if you inject it, you have changed the "intact nature" of the meat and should treat it as ground meat or forced meat. This means the inside temp of the meat must pass through 140 within four hours. Usually requiring a temp of at least 275 F or better.
Going under 200 F without intact muscle generally requires that another method of cooking have been used.... Nitrate or Nitrite curing being most common. But lemon and lime juice under a method called ceviche also will do the job, though generally limited to fish.
Most common error that results in hospitalization of people consuming improperly handled intact muscle?
"inserting a temp probe into the intact muscle prior to the outside being above 140F or the probe not being wiped with sterilizer prior to insertion."