THOSE worms are harmless. Tric worms are much more serious.

Meat only has to be cooked to 160 degrees F to kill the worms. However - most recommend you go to 170 or so (how do you know if there aren't a few cool spots or if your thermometer is working right). THat is not 'well done' by any streach - you don't have to turn the stuff into leather, but you want the 'juices' clear, not bloody and the meat turning grey, not red or too pink.

It's generally not a problem. While there WAS a tric outbreak in a bunch of french (as in france) hunters hunting in quebec this year, it's very very very rare to have a problem.

DEEP freezing for extended periods is fairly effective, but not a guarantee.

How sick you will get depends on how many of the parasites survived and got into your system - many people may get it and never know becuase it's such a mild case.

So - freeze the meat, then cook it properly and enjoy! It's not much of a threat. But no 'rare' steaks.