system
Given the following post, respond as if you're commenting on Reddit:
human
Why are there varying cooking safety temperatures among meats? Don't bacteria die at similar temperatures?

Or do different types of bacteria with different death temperatures proliferate on different types of raw meats?
gpt
165 F is a temp that kills salmonella quickly. In chicken,  the bacteria can exist anywhere in the meat, meaning one must cook all of the meat to that temp, or risk ingesting potentially harmful bacteria.

Cut beef (steaks) are less likely to have salmonella or ecoli exist within the meat fiber, and would likely have the bacteria present on the surface, so grilling the outer shell of the peice of meat is sufficient for killing pathogens. 

Ground beef must be browned (reach 165 degrees F) because more surface area of the meat is exposed to potentially harmful bacteria.

Edit: Cleaned up, words.