Right. You can get away with it in beef because the pathogens for that are on the surface. As long as the outside is cooked, it’s technically safe to eat. (This does not apply to ground beef, which is all mixed up).
Chicken and pork have pathogens throughout the meat. They must be cooked all the way through.
It’s commonly known among sous vide cooking. The internal temp for sous vide beef is often <60C, and that makes some people nervous. However:
https://www.americastestkitchen.com/articles/1131-is-sous-vide-safe
(Edit: emphasis added above)
This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.
Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator’s temperature higher than that. It’s typical that slightly lower temps will work if it’s done for longer–jerky and sous vide usually takes several hours–but I don’t have a chart handy for taenia saginata specifically.