Safe to eat isn't always cooked. I'll stop cooking a pork loin when it reaches 135 because its safe to eat but its so lean I don't want it to dry out. I take my butts to 195-200 because they aren't fall apart tender yet. You'll eat a medium rare steak at 135, but your brisket will probably be leather until it hits 190-200.
I believe the .gov guidelines for food temp are often overly cautious assuming you aren't immune system compromised. I'll also put raw egg whites in a cock tail, eat a medium rare hamburger if I trust the grinder, have an egg sunny side up. Ymmv.
My rough rule of thumb for safe to eat is:
ground meat:160 for supermarket meat, 135 for hamburger i believe to be "clean"
steak: 135
chicken: 160
pork: 135 for large cuts like loin, 140 for tenderloin or chops
Fattier, poorer cuts of meat (like those bbq is often made from) often will need to be cooked to higher temperatures.