Meat temps that go along with rare, medium-rare, etc, are set and haven't really changed. It causes a problem for waitstaff at good restaurants when they are asked, "What is your medium rare?" They will answer, it is medium rare. If you're finding that your medium-rare is more rare than it used to be, then either your tastes are changing, the places you usually go to overcook the meat or the place you are going is undercooking their meat.

The question really is akin to, "Are there still 60 minutes in an hour?". Some clocks might be too fast. Some might be too slow. An hour is an hour though.