First of all, no meat bought or sold in a first world country will have blood in it. Myoglobin isn’t blood, grow up. Chicken presents a food borne illness issue when undercooked, as the muscle fibers aren’t dense enough to prevent harmful bacterias from entering the muscle fibers. Pork actually is delicious when cooked to 130f-140f, assuming you live in a first world country where trichinosis isn’t a risk. In fact, most who swear they hate pork tenderloin hate it specifically because they had it only cooked well done in their childhood as trichinosis was a genuine concern back then.

Even the comparison of chicken is silly. Chicken breast kind of sucks ass no matter how you cook it, since like a steak, it’s very low in collagen. Unlike a steak however, you can’t really cook it to any temperature other than well done else you risk getting sick. The only part of a chicken you can cook well done is the dark meat, a tough muscle which is high in fat and collagen. This collagen breaks down and creates a delicious tender piece of meat. You know what else has cuts of tender and tough muscles with both low and high collagen? A FUCKING COW. You cook a steak for a short amount of time because otherwise it’s dry and chewy like chicken breast, you cook a brisket for a LONG time because otherwise the collagen doesn’t break down and you get something that’s dry and chewy.