system
Given the following post, respond as if you're commenting on Reddit:
human
Why is it okay to cook beef to varying degrees of doneness but not okay for poultry or pork?

I have been in the cooking mood recently and I bought a meat thermometer. It seems that poultry you should always cook until it is thoroughly done, but I can cook a steak anywhere from rare to well done--and apparently there are some out there who eat some meats raw.

What's the difference? And is fish different? I have had raw fish in the form of sushi rolls before. Is some fish okay? And some not?
gpt
Chicken has a high chance of carrying salmonella, and is prepared and handled in a less controlled manner than beef.  Most strains of salmonella are pathogenic.

Beef comes in a variety of ways: Ground beef should always be cooked thoroughly, as during the grinding process, the bacteria present gets mixed throughout. Steaks on the other hand should be cooked thoroughly, but can be cooked less to taste with minimal risk. The reason for this is when the steak is cut, the bacteria mostly stays on the outside of the cut, so cooking the outside should kill most of the bacteria.  Beef commonly carries E.coli, but most strains of it are not pathogenic.