Ground beef is a versatile and popular meat that is used in many dishes like hamburgers, meatballs, tacos, chili, and more. When cooking with ground beef, proper internal cooking temperatures are very important for food safety Ecoli and other harmful bacteria can contaminate ground beef and lead to foodborne illness if undercooked. Following the recommended internal temperature guidelines when cooking ground beef will kill off any dangerous pathogens and make sure the meat is safe to eat.
Why Cooking Ground Beef Thoroughly is Important
Ground beef is more susceptible to bacterial contamination than whole cuts of beef When beef is ground up, any bacteria present on the external surface of the meat gets mixed throughout the ground product This means that bacteria like E. coli and Salmonella can be distributed evenly throughout ground beef. These harmful germs can survive inside undercooked ground meat and make you sick if eaten. Cooking ground beef to the proper internal temperature kills bacteria and keeps you safe.
USDA Recommended Minimum Internal Temp for Ground Beef
The United States Department of Agriculture (USDA) recommends cooking ground beef to a minimum internal temperature of 160°F (71°C). This high temperature helps destroy illness-causing bacteria like E. coli O157:H7 that can potentially contaminate the meat during processing.
At 160°F, ground beef is considered safely cooked with no pink color left inside. The USDA warns that ground beef should never be eaten raw or undercooked to rare or medium doneness due to the potential presence of bacteria.
Why 160°F is the Recommended Temperature
The 160°F minimum internal temperature for ground beef is based on extensive research on food safety. Studies have shown that E. coli bacteria are destroyed at temperatures around 160°F. Cooking ground beef to 160°F provides an adequate margin of safety to kill bacteria and prevent foodborne illness.
Some whole cuts of beef like steaks can be safely eaten at lower temperatures like 145°F for medium-rare doneness. But ground beef should always reach 160°F since any bacteria has been mixed throughout the meat during grinding.
Taking the Internal Temperature of Ground Beef
A food thermometer is essential for accurately measuring the internal temperature of ground beef and other meats. To properly take the temperature of ground beef:
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Insert an instant-read thermometer into the thickest part of the meat, making sure it is not touching any bones.
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Wait 15-20 seconds for the thermometer reading to stabilize before reading the temperature.
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Check temperature in several spots to ensure even doneness.
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Make sure cooked ground beef registers 160°F.
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If under 160°F, return meat to heat source until reaching a safe internal temperature.
Digital instant-read thermometers provide the quickest and most reliable temperature readings. Thermometers should be calibrated for accuracy before each use.
Is Pink Ground Beef Safe to Eat?
The presence of pink or red color in cooked ground beef means the meat is undercooked and may contain harmful bacteria. Even if the middle of a burger or meatloaf looks done, ground beef should always reach 160°F throughout to be safe.
When in doubt, take the internal temperature in multiple sections. If any area reads less than 160°F, continue cooking until the thermometer shows that all parts of the ground beef have reached a bacterially-safe temperature. Doneness should never be judged by color alone.
What About Hamburgers Ordered ‘Medium’ at Restaurants?
It is common for restaurants to offer hamburgers cooked to lower temperatures like ‘medium’ or ‘medium rare’. This goes against the 160°F USDA recommendation for ground beef.
Ordering undercooked hamburgers comes with an increased safety risk. However, some restaurants may use certain risk-reduction techniques that make lower temperatures possible, such as:
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Grinding beef from a single primal cut (like chuck) rather than mixing trimmings from multiple carcasses.
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Adding antimicrobial ingredients
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Irradiating the ground beef to kill pathogens.
So ordering a lower-temp burger at a restaurant is a personal decision. But cooking ground beef to 160°F at home is always the safest option.
Ground Beef Safety Tips
Follow these guidelines when handling and cooking ground beef:
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Refrigerate ground beef at 40°F or below and use within 1-2 days of purchase.
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Do not let raw ground beef juices contact other foods.
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Wash hands, utensils, and surfaces after touching raw meat.
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Cook frozen ground beef thoroughly without defrosting first.
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Use a food thermometer to verify 160°F internal temperature.
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Brown ground beef to 160°F before adding to recipes like chili or spaghetti sauce.
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Cook ground beef mixtures like meatloaf and meatballs to 160°F.
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If reheating cooked ground beef, reheat to 165°F.
Following the 160°F rule for ground beef provides an important protection against foodborne pathogens. Taking the internal temperature is the only reliable way to confirm safety and doneness. Use a thermometer for all ground beef dishes to enjoy your favorite recipes without worry.
Grilled hamburger temperature basics
First, let’s lay down the ground rules. Store-bought ground beef must be cooked to an internal temperature of 160°F (71°C) to be considered safe to eat. Why is that, when I can eat a medium-rare steak that is 30°F (17°C) cooler? Because of the grinding process itself. You see, bacteria don’t tunnel or even try to travel at all, and that means that pretty much all the bacteria on a steak are living on the surface. If you sear a steak at a high temperature, you’ll kill the bacteria on the outside, but since there aren’t any inside, you don’t have to worry about them.
But if you grind that steak up and turn it into a ribeye burger (yum), you’ve taken all the bacteria living on the outside of the steak and distributed them throughout your patty. And since any piece of meat is only as cooked as its least cooked part, you need to cook the ground beef to 160°F (71°C) to ensure it is safe to eat. Of course, with carryover cooking, that means you’ll want to pull your burgers at 155°F (68°C) to achieve the best temp possible.Making burger patties
Ok, basics out of the way, let’s talk a little about nuance. There is a way to bend those rules by grinding your own meat for your burgers. If you buy your ground beef prepackaged, you don’t know what cuts were used, how long it has been mixed together, or anything else. If you buy a piece of good, well-marbled chuck and grind it fresh just minutes before you grill it, you have more knowledge about—and less risk from—your burgers. Not only can you cook a home-ground burger to an astonishingly juicy medium rare (130–135°F [54–57°C]), but you can choose the flavor profile of your burger by fiddling with the ratios of different cuts you use.
That being said, you may already have purchased 10 pounds of ground beef for a weekend cookout, and that’s fantastic. Let’s talk about how to cook that the best way you can.
Note: the principles we’ll discuss below can also be applied to home-ground burgers. Simply adjust the temperatures accordingly.Putting together a delicious grilled burger
How to grill the best burgers
The best way to hit your temperature target when grilling burgers is to use the two-stage cooking method. The two-stage method means setting up your grill with a lower-heat section and a high-heat section. You start your food on the unheated side, allowing only the ambient heat from the hot side to cook it. When you come within range of your desired final temperature, you move the meat to the hot side for a final sear. This is different than the standard method that most people use: slapping burgers directly over high heat and cooking them until they are “done.”Probing the burgers over indirect heat
Burger Temperatures
FAQ
Is ground beef safe at 145?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.
Can you eat a burger at 145?
To cook a medium burger, the meat’s internal temperature should reach between 140 and 145 degrees Fahrenheit.Jul 10, 2024
What temp should ground beef be cooked?
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Ask USDAhttps://ask.usda.govTo what temperature do I cook ground meat? – Ask USDAGround meat should always be cooked to a safe minimum internal temperature. Cook ground beef, pork, veal, and lamb to 160 °F. Use a food thermometer to ensure t…
Is beef done at 145?
USDA RECOMMENDATIONS
The USDA recommends steaks and roasts be cooked to 145° F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160° F (well done).
What is the minimum internal cooking temperature for ground beef?
The minimum internal cooking temperature for ground beef is 160°F (71°C). This temperature is set by the USDA Food Safety and Inspection Service (FSIS) to ensure that harmful bacteria, such as E. coli, Salmonella, and Campylobacter, are killed during cooking. Cooking ground beef to this temperature is crucial to prevent foodborne illnesses.
Can you cook ground beef at a higher temperature?
Yes, you can cook ground beef to a higher temperature for extra safety. Cooking ground beef to an internal temperature above 160°F (71°C) can provide an additional layer of protection against foodborne illnesses. However, be careful not to overcook the meat, as it can become dry and tough.
Can ground beef be brown if not cooked to a safe temperature?
Ground beef can be brown or gray even if it’s not cooked to a safe internal temperature. The only way to ensure that ground beef is cooked to a safe internal temperature is to use a food thermometer. By checking the internal temperature of the meat, you can ensure that it’s cooked to 160°F (71°C) and is safe to eat.
Can you cook ground beef at 160 degrees?
Yes, you can. While 160°F is the minimum safe temperature, cooking ground beef to a higher temperature is acceptable and can help eliminate any potential bacterial risks while maintaining food quality. 5. Is it necessary to cook ground beef to 160°F even if it’s used in a sauce or casserole?
What temperature should beef be cooked at?
For a medium rare cut of beef, the beef should be cooked to 135°F with a warm red center. Always remove beef from heat 5-10°F before your target temperature to allow for carryover cooking. Pro Tip: Always rest your beef for 5-10 minutes after cooking to lock in juices for maximum flavor.
Do you need a food thermometer to cook ground beef?
Using a food thermometer to check the internal temperature is the most reliable method to ensure safety. Cooking ground beef to this temperature not only protects your health but also improves the overall flavor and texture.