Beef, lamb, mutton, goat, and venison, all the varieties of ribs, can be consumed underdone to various degrees except pork. Some cuts of pork are considered safe to eat at medium, but the overwhelming risk of trichinosis and other pathogens that arises with questionable meat sources leads us to highly recommend that all pork be cooked until at least done. This is an internal temperature of around 165°F, but higher temperatures of around the 200°F mark grant better results with a better texture and taste.