Which is hardest to cook right.

So the hardest is??

Pork.

Stays (roughly) the same color regardless of if it is cooked correctly or not.

Fish for sure, all meats will survive a little over-cooking, goes double if you are going for something like medium-rare, but fish...oh man overcook that and its bad, no forgiveness at all. Fish also tends to be a pain in the ass to flip if you are putting it directly on the grill, if you are not careful all your epic work just falls to pieces.

Fish. Has to be juicy and soft, so you'll have to time your cooking right or you'll end up with hog feed.

Be it boiled, fried or grilled, you'll also have to contend with its fragility. When I cook fish I always make sure it maintains its form. Boiling it too much makes it too soft and falls apart easily, frying it too much makes the meat less juicy, and grilling it too much will give you more carbon than fish meat.

I had to say chicken due to the fact I don't go anywhere near any kind of seafood, and steak isn't hard to undercook, nor is pork, they jus have to be browned, but you have to cook the chicken the whole way through, AND ITS HORRIBLE CUTTING UP THE CHICKEN TO SEE IF ITS COOKED T-T Also, skinning chickens isn't fun.

This. And in addition, if you're too careful and overcook it it gets so dry, I swear.
If you undercook it?
Trichinosis.
Yes, I know that the pork industry is getting much better about this and that ALL pork has to pass an official inspection before being slaughtered, but still. Can you imagine that? A huge friggin' worm attaching itself to your stomach and eating your food?
Ugh. Dry pork please.

Chicken is hardest, because you have to cook it all the way through with out it getting all dried out. pork second because you have to cook it all the way same as chicken or you can get really sick. beef last because i've never gotten sick from under cooked beef. i don't eat fish so i don't know where it fits.

Defiantly any kind of seafood no doubt.

Its so hard to get the timing right on seafood.

All of them are easy compared to Kangaroo meat...do one step wrong and welcome to leather-ville!

lol, i think fish, but it all depends on what you know

chicken you need to make sure it's cooked well
and if you don't well enjoy food poison
as with steak you can eat that with blood

uh... Egg, well i think it belongs to the classification as chicken as egg comes from chicken. LOL

sunny side up egg. dammit! one wrong move and its a mess!!

Cleaning a chicken is way harder than cleaning a fish. I was more talking about cooking properly. :-P

From easiest to hardest in my opinion.

Steak: rare to medium rare is the best. It is very hard to mess up a steak unless you really suck at cooking

Chicken: White meat makes it easy to dry out fast but the size of most pieces makes it harder to do that. Must be cooked through though.

Fish: Easy to cook, but also easy to overcook or screw up. You want it flaky but not dry. Also you must make sure it is cooked enough before you flip it or it will not come of the grill. Also it's easy to flavor it.

Pork: An already tough meat, but the fact that it is a white meat makes it very easy to dry out. It has to be slow cooked to make it fall off the bone good. It is also a fairly plain tasting meat. So yeah pork is hardest to me.

I think it's fish..since you have to clean it up first and to flip it is hard for me...

and...

if you want to eat it you have to becarefull of the bones inside the fish...

The only reason that a fish would be hard to flip is because you tried to flip it before it was done cooking. The fish will stick to the pan if it doesn't get the skin cooked all the way.

145 on pork doesn't kill all the bacteria that can be in it. If you tried to serve pork at 145 degrees at any restaurant you'd be closed down immediately