So, this is true for some but not all of them. It also doesn't require them to be cooked to 160, that is a gross oversimplification of food safety that is used

So, this is true for some but not all of them. It also doesn't require them to be cooked to 160, that is a gross oversimplification of food safety that is used to prevent people doing stupid things and not trying to remember tables. It's really a combination of temperature and time. Here's a version of the real table: https://www.fsis.usda.gov/Oa/fr/95033f-a.htm?redirecthttp=true https://www.fsis.usda.gov/Oa/fr/95033f-a.htm?redirecthttp=tr... (the most current and updated one is at the end of https://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902-a2df-a87c73d1b633/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf?MOD=AJPERES https://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902...) So sous vide of these steaks at 140 for 2 hours would easily be as safe as cooking them to 160.