Undercooked meat, often referred to as raw meat, is meat that has not been cooked to a safe internal temperature. This can include various types of meat such as beef, pork, poultry, and fish. Consuming undercooked meat can pose health risks due to the potential presence of harmful bacteria and parasites, which can lead to foodborne illnesses. To ensure safety, it is important to cook meat thoroughly. Different types of meat have specific recommended internal temperatures; for example, poultry should reach 165°F (74°C), while beef can be safely consumed at 145°F (63°C) for medium-rare. Proper cooking kills harmful pathogens, making the meat safe to eat.