I heard the same thing about chicken but I am not eating pork or chicken undercooked

Maybe 14 years ago? Was in college. Had some Polish sausages from Aldi's. Next day, I spent most of it either shitting my guts out or barfing my lungs up. Occasionally, both at the same time. I couldn't keep anything down.

For a long time, the smell of Polish sausages made me queasy. Now, I can handle it, but I don't care for them.

MY god makes me strong so I can LIVE MY LIFE

I cook chicken just until it's done, mostly because of the texture. I have cooked it to only about 135 degrees in my sous vide (perfectly safe as long as it's held at that temperature for a certain amount of time). Texture was weird.

But I cook pork with a touch of pink, and it's amazing.

**** off Yoda, you wouldn't know good pink meat if it sat on your face!

Yeah, it's ON.... :D:D:D:D

:bang::bang::bang::bang::bang::bang::bang:

She just wants your meat! Rep...

Is ground beef just muscle tissue?

What would you know about muscle tissue? Do you even lift?

I was going to say, "Creampie", but I chose not to... Rep for you Sir...

What is that? Looks like a giant meatball.

And your grate is upside down.

ROFL

He's truly pathetic

I'm going to cook a pork tenderloin in the oven tonight. I was going to slow smoke it, but it's really humid today, and looks like it might rain. So today it's the conventional oven. Easy Peazy.

At least he's trying. Come on...

Yikes!

and fat the problem with ground beef is that it is ground. E-coli and salmonella are surface bacteria so when you grind up the the meat it takes the surface and spreads it throughout the ground product. Generally beef is safer then pork or poultry but you probably should cook any ground beef product to at least medium.