yes, it's also important, they show the cook-through of the meat, but they don't show the charring
i'm actually ok with fairly rare meat if it's got some good char on it
Discussion
In the south of Chile, in the cities where there was high German immigration. There is a German dish called “Crudo” (steak tartare). The times I have traveled there, I have eaten it without problems.
I don't know if the meat is pasteurized before, or if the standards for raising the animal are high. Or maybe it is the beer they brew over there.