It's all pretty much rule of thumb and what you like.
Beef
Rare 115-120
Med rare 125-130
Med why
Well Done
Pulled beef see pulled pork
Pork
tenderloin 150-160
Loin 150-160
Shoulder slice 160
Ribs probe tender, 90* bend test
Pulled pork probe tender 190-200 is a gage
Chicken/turkey
white meat 160
dark meat 170
