well, I'm a Chef so cooking meat well done is just blasphemies.
I was taught in Culinary school that there hasn't been a case of Trichinosis from eating pork in 30 or so years. In the US atleast, this is because of safer farming of animals and not putting ground up pigs in the pigs feed. But to be safe 140 degrees F. is the magic number, but thats pretty over well done for meat.
Seriously, if you cooked a large prime rib to 140 it would really suck and be a huge waste of money. imho
Also you can buy pork thats been certified that it's been held at -10 for a certain abount of time, that kills Trichinosis also, so that pork is safe to eat as rare as you want.
When I was cooking in Mongolia I was serving med-rare steaks at my restaurant for 3 months before another Chef told be it wasn't safe to do there. Only the Americans and Europeans would order it that way, Mongolians like it Well done.
In alot of ways their meat is safer because they don't mix up the animals, like if you needed ground beef you would have to buy a large portion of the animal and grind it up, so your burger would only be of one cow.
and I quote
"When you get a fast food hamburger, today, it probably has pieces of a thousand or more different cattle; from as many as five different countries. This is a perfect vector for spreading disease."
but man you should see the market in Mongolia, the woman vendors would have the carcasses spread out on a table with flies buzzing around. You would order something and they would slap the bloody calculator down on a pile of meat to show you the price, while their eating a sandwich.
lol
