In its futile quest to compete in a 140—character universe, Reader’s Digest (Canada) included meat with the bone in as a restaurant no-no.

And I quote: “small cuts of meat, like bone-in pork or chicken breasts, are harder to cook thoroughly because their outsides easily char. This often translates to crispy on the outside and raw on the inside. Unlike undercooked beef—say, a rare burger or a steak tartare—undercooked pork and chicken are highly dangerous and could causes foodborne illnesses.”

Rare burgers and steak tartares are microbiological messes and shouldn’t be touched. Regardless of the cut, use a tip-sensitive digital thermometer and stick it in.