Without more information, it's not possible to give a definitive answer. The two main possibilities are:
The producer is unusually risk-averse. They are erring on the side of extreme caution in their labelling, because for whatever reason they believe if they label the beef with a lower minimum temperature they will have more trouble in some way unrelated to the actual safety of the beef for consumption.
There is some reason this beef should be cooked to a higher temperature. For example, perhaps the beef has been tenderised using needles which could transfer pathogens from the surface to the inside of the meat. The manufacturer knows their product and has deviated from FDA guidance for the reason of food safety or quality.