Generally, all meat is safe when cooked to an internal temp of 165, assuming it’s not spoiled. Cooking kills bacteria and parasites but it doesn’t get rid of all toxins they might have produced. You can get away with lower temperatures if you cook it longer or with certain meats. Pork, poultry, or anything ground you definitely don’t want to undercook.
The FDA has a lot of good info if you search for it.
Generally, all meat is safe when cooked to an internal temp of 165, assuming it’s not spoiled. Cooking kills bacteria and parasites but it doesn’t get rid of all toxins they might have produced. You can get away with lower temperatures if you cook it longer or with certain meats. Pork, poultry, or anything ground you definitely don’t want to undercook.
The FDA has a lot of good info if you search for it.