Ground beef is considered done and safe to eat when it reaches an internal temperature of 160°F (71°C).
The United States Department of Agriculture (USDA) recommends cooking ground beef to this minimum internal temperature to ensure that any harmful bacteria, such as E. coli, are destroyed. Using a food thermometer is the best way to accurately check the internal temperature.
Here's why reaching 160°F is crucial:
- Elimination of Bacteria: Ground beef has a higher risk of bacterial contamination than whole cuts of beef because the grinding process can spread bacteria throughout the meat. Cooking to 160°F ensures these bacteria are killed.
- Food Safety: Undercooked ground beef can cause foodborne illnesses.
- Texture and Palatability: While safety is the primary concern, cooking ground beef to the proper temperature also improves its texture and flavor.
How to Check the Temperature:
- Use a food thermometer.
- Insert the thermometer into the thickest part of the ground beef, avoiding bone or gristle.
- Ensure the thermometer reads 160°F (71°C) or higher.
It is important to note that color is not a reliable indicator of doneness. Ground beef can sometimes appear brown even before it has reached a safe internal temperature, and conversely, it may remain pink even after reaching 160°F. Always rely on a food thermometer for accurate results.
