I had a roomate once that used to steal all my stew beef before I got it trimmed and in the pot. Yuck!

Boy.... heres a subject that's gotten me in a lot of trouble!  I'm glad to be among enlightened folks!!
This is something I'm passionate about!  I LOVE raw meat!  I quit eating it because of the E.coli thing, like TB.  But, now I can eat it again.  Historically... like when I was a kid & used to eat raw meat all the time... cattle had a ~neutral GI tract.  They've always had E.coli, but when that E.coli hit our very acidic (~2.0pH) DI tract, it was killed.   When cattle eat grain, their GI tract becomes acidified.  That has given rise to the new strain of E.coli.... O157:H7.  This new strain is evolved to live in an acidic environment.  So, what happens when it hits our, acidic GI tract... that has so long protected us?  It thrives!  Then.... it (so often) kills us!
 
The only really good way to be safe is to eat meat that doesn't have the acid resistant E.coli.  There are a few ways of doing that.  You can cook it to an internal temp of 160* (burned beyond recognition in my book.)  I really question is a 5% acid solution, like store bought vinegar, is going to kill an acid resistant bug, if our highly acidic GI tract won't.)  Or.... eat meat from an animal that had a neutral GI tract (the way God/Nature made them.  Where do you find such meat?  Stay away from grain fed meat!  That should be easy to do for a group that wants lean meat.  Pasture finished meat is, by it's very nature, lean!  I still have to do way too much fat trimming from the meat from my boys.
If you stay away from grain fed meat, you shouldn't have a problem w/ E.coli.  I, now, eat raw meat again w/out worries!  I watch the harvest procedure from the time the boys are standing in the pasture, to their coming out of the Locker in little white packages.  That's why I can't sell packaged meat.... because I won't permit it to go thru a USDA facility, where I wouldn't be permitted to supervise, and I'd have to haul a frightened animal near 100 miles.  Adrenalin taints the meat & it takes 3 weeks for the adrenalin to clear from the meat.  At USDA facilities, the animals are afraid when they die.  That's one reason my meat tastes so much better.  
I think the pasture finishing makes it better too.  But, I've never had one of y animals go thru a USDA plant to compare.  I know I just helped a friend process some goats & there was one in the freezer that had been chased for a few hours before she was killed.  They said that was some nasty meat!  They replaced that meat w/ what we processed & I took her home to feed the pigs.  They enjoyed it.
 
Find a source for pasture finished meat, raised by someone who knows what they're doing (& that hopefully won't have to go thru a USDA facility, which would then be the source of contamination) & try that meat.  I'll bet you'll never go back!