Originally Posted by NorthwestBBQ
If the temp of the meat is in the safe zone it is not undercooked. I shoot for 135F. What temp do you like?
Depends what I'm cooking and how hot I'm cooking.
Definitely higher than 135F. If safe cooking guidelines drop to 125 or 120 in the future, would that be the new temp you are looking for?
Actually, a little pink is okay for my preference. A lot of pink may be safe, but is just nasty for my taste. YMMV....and does.