Solid beef like steak is okay to eat at 125* because bacteria on the surface can't penetrate much more than a 1/32 of an inch. By the time the center of the meat is at 125, the outter meat has long since been Pasteurized. What are the chances of bacteria from the cooking Poultry doing what the e-coli could not? The outter portion of the steak has probably been exposed to e-coli when the steer was butchered. Why doesn't the traditional thinking say it's bad to drip e-coli bacteria on Poultry below the beef?