To cook ground beef safely, always cook it to a minimum internal temperature of 160°F (71°C).
Cooking ground beef to the correct temperature is crucial to kill harmful bacteria like E. coli and prevent foodborne illness. Using a food thermometer is the best way to ensure the ground beef has reached a safe temperature.
How to Check the Temperature of Ground Beef:
- Use a Food Thermometer: This is the most accurate way to ensure your ground beef is cooked to a safe temperature.
- Placement: Insert the thermometer into the thickest part of the ground beef patty or mixture, avoiding bones or gristle. Make sure it doesn't poke through to the cooking surface.
- Check Multiple Spots: If cooking a large batch, check the temperature in several locations to ensure even cooking.
- Temperature: Ensure the thermometer reads 160°F (71°C).
Recommended Internal Temperatures for Ground Beef:
| Type of Ground Meat | Safe Minimum Internal Temperature |
|---|---|
| Ground Beef | 160°F (71°C) |
| Ground Pork | 160°F (71°C) |
| Ground Veal | 160°F (71°C) |
| Ground Lamb | 160°F (71°C) |
Why is temperature so important?
Unlike a steak, where bacteria primarily resides on the surface, grinding meat spreads any surface bacteria throughout the entire batch. Therefore, thoroughly cooking ground beef to 160°F (71°C) is essential to kill these bacteria and prevent illness.
Always use a food thermometer to verify that your ground beef has reached a safe internal temperature of 160°F (71°C).
