Rules for cooking meat?

Chart of internal cook temps for meats:

http://www.cooksrecipes.com/tips/meat-cooking-temp...

Contrary to what many believe, meats do not need to be cooked until they are grey. Only if being served to immuno-compromised people (like elderly/children).

Pork and poultry can be eaten fairly pink (and it's very very good like that)

The one thing you do want to be aware of is wild game. In domestic animals, parasites, like trichinosis/trichinella are essentially gone (only a handful of cases in the last 10 years in the US), however in wild game it still exists, so wild game should be cooked with caution.

...i think you answered your own question...poultry pig and almost all seafood....and then meats can be cooked however u want but honestly alll meats you have to be careful with because jsut ONE bacteria and there goes your stomach. for instance tuna or salmon has to be super fresh in order for u to not have to cook it thoroughly. id leave the raw fish for sushi places anyway, i wouldnt mess with that

its best to cook all meats throughly i personaly have a bear requirment of the meat bleeding without pressing on it then for safety if u want for younger ages wait till the blood turns to a clearish liquid that has a slight redish ting then turn off or down the heat and finish it up and prep it to be eaten

with pork it is extremly important to cook right if you dont have experince its best just to cook all the way through

Today you should cook all meats and poultry till well done. I was taught this is hospital classes.

basically things like that just have to be cook all the way on the outer most part of the meat to a certain degree.

I agree with Ashley, with the exception of lamb (this needs to be cooked throughly as well).

anything thats not red meat needs to be cooked

i found this cooking thermometer on amazon that works great

http://www.amazon.ca/gp/product/B00LPR1V5A

i think its chicken and pork.