Ground beef is a versatile ingredient used in many delicious dishes. However, it’s important to properly cook ground beef to avoid foodborne illness. Here’s how to tell if your ground beef is fully cooked and safe to eat.
Use a Meat Thermometer
The most reliable way to check ground beef doneness is by using an instant-read meat thermometer Insert the thermometer into the thickest part of the meat, making sure it’s not touching any bones or fat
According to the United States Department of Agriculture (USDA), ground beef is safely cooked at an internal temperature of 160°F If you see 160°F or above on the thermometer, your ground beef is fully cooked.
Using a thermometer is the best way to eliminate any guesswork and be confident your meat is thoroughly cooked.
Check Internal Color
You can also assess doneness visually by checking the internal color. Fully cooked ground beef will be brown throughout with no traces of pink.
However, take note that ground beef from grass-fed cattle may remain pinkish even when thoroughly cooked. The myoglobin protein in grass-fed beef causes it to retain its pink hue longer.
So for a more accurate check, use a thermometer along with checking internal color.
Test Texture
An easy way to test ground beef doneness is by checking its firmness. Take a fork or finger and gently press on the meat.
Properly cooked ground beef will spring back and feel firm. Undercooked meat will still have some mushiness. Overcooked meat may be tougher and drier.
While the texture test is useful, it’s best paired with the thermometer and color methods for guaranteed safety and doneness.
Follow Safe Handling
When cooking ground beef, following proper safety measures is crucial. Here are some tips:
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Refrigerate beef right away and use within 1-2 days of purchase. Check for spoiled meat before cooking.
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Wash hands, utensils, counters that touched raw meat to avoid cross-contamination.
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Cook ground beef patties and crumbles to an internal temp of 160°F.
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Don’t eat ground beef that is still pink inside. Recook to a safe temperature.
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Refrigerate leftovers within 2 hours and reheat fully before eating again.
Cook Times
Cook times can also help determine when ground beef is done. Here are estimated times:
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Ground beef crumbles: 5-7 minutes with frequent stirring
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1/2 inch thick patties: 4 minutes per side
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1 inch thick patties: 7-8 minutes per side
Of course, use a meat thermometer to double-check temperature instead of solely relying on cook times. Factors like thickness, fat content, and heat level can impact total time.
Signs of Undercooked Beef
It’s risky to eat undercooked ground beef, so know how to spot it:
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Meat still looks pink/red inside
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Juices run pink when patty is pricked
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Mushy, soft texture when pressed
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Doesn’t reach 160°F internal temperature
Undercooked beef may contain harmful bacteria. Be sure to cook it thoroughly before consuming.
Signs of Overcooked Beef
While unsafe bacteria is not a risk with overcooked beef, it does negatively impact taste and texture:
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Dry, tough, or hard texture
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No pink color inside
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Little to no juices
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Burnt exterior
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Temperature above 170°F
Try not to overcook ground beef to avoid poor texture and moisture loss.
Safely Reheating Leftovers
To safely reheat cooked ground beef:
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Use within 3-4 days
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Reheat on stove, microwave, or oven until 165°F
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Bring sauces, soups, gravy with beef to a boil
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Stir occasionally to distribute heat evenly
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Don’t partially reheat meat and finish later
Proper reheating kills any bacteria that may have developed and makes the ground beef safe to eat again.
Checking temperature, color, and texture are all useful ways to determine if your ground beef is thoroughly cooked. For guaranteed safety and doneness, relying on an instant-read thermometer is recommended. Cook ground beef to 160°F, follow food safety principles, use proper reheating methods, and enjoy your beef without worries. With these handy tips, you’ll know exactly when your ground beef hits the right level of doneness for serving and eating.
Keep Some of the Grease in the Pan
Draining the grease from cooked ground beef makes your finished dish less greasy. However, for moist and flavorful meat, keep a tablespoon or two of that fat in. Stir it through your browned beef. You’ll still be removing most of the fat while stillprotecting the meat from drying out.
Drain the rest of the grease into a heat-proof container. Once it solidifies, scrape it into your trash. (Some municipal compost programs may accept grease, but don’t put it in your backyard compost.)
Use a Hot Pan
The most common mistake people make when browning ground beef is putting the beef in a cold pan. As it heats up, the meat begins to steam, which makes it look dull or gray. The goal is to brown—as in sear—the meat, and to do this the pan needs to be hot. So make sure your skillet is hot before you add the ground beef!
After you add the ground beef to the hot pan, let it cook untouched for several minutes. Many cooks make the mistake of constantly stirring ground beef as it browns, but this agitation drives moisture out of the meat, creating a tougher texture. Only after the beef has a good sear on the bottom and you see the color creeping up the sides should you begin to gently move the ground beef in the pan.
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FAQ
How do I know my ground beef is cooked?
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1. Use a food thermometer:Insert the thermometer into the thickest part of the ground beef and ensure it reaches 160°F.
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USDA Food Safety and Inspection Servicehttps://www.fsis.usda.govColor of Cooked Ground Beef as It Relates to DonenessCook ground beef to an internal temperature of 160 degrees F as measured with a food thermometer. The color of cooked ground beef can be quite variable. At 160 …
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USDA Food Safety and Inspection Service (.gov)https://www.fsis.usda.govGround Beef and Food SafetyUSDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs and hamburgers to a safe …
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Ask USDA (.gov)https://ask.usda.govCan cooked ground beef still be pink inside? – Ask USDABecause doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria …
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The Carlson Law Firmhttps://www.carlsonattorneys.comRaw Beef Recall: Is Ground Beef Safe to Eat After Cooking?Dec 6, 2018 — Cook meat until a thermometer insert in the thickest part of the patty, meatloaf or other ground beef dishes is at 160°F.
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Centers for Disease Control and Prevention | CDC (.gov)https://archive.cdc.gov2019 E. coli Outbreak Linked to Ground Beef | E. coli Infections | April 2019 | E. coli | CDC2019 E. coli Outbreak Linked to Ground Beef For hamburgers, insert the thermometer through the side of the patty until it reaches the middle. For foods such as …
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3. Watch for juices:If the juices are clear, the ground beef is likely cooked. Pink or red juices indicate it’s undercooked.
What color is undercooked ground beef?
Color: Undercooked meat often appears pink or red in the center. However, color alone is not a definitive indicator, as some meats remain pink even when cooked to the proper temperature. Juices: If the juices run clear, the meat is likely cooked. Pink or red juices suggest the meat is undercooked.
How to tell if beef is fully cooked?
- Safety: The USDA emphasizes that a meat thermometer is the most accurate way to ensure food safety.
- Beef (Steaks and Roasts): Reach 145°F for safety, with a 3-minute rest to allow the temperature to equalize throughout.
- Ground Beef: Reach 160°F for safety.
- All Poultry: 165°F for safety.
Is it okay if ground beef is a little brown?
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Natural Oxidation:Ground beef turns brown because the myoglobin pigment reacts with oxygen, according to K-State Research and Extension.
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Inside vs. Outside:The outside of the ground beef will brown faster than the inside, which may still be pink or red.
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Not Spoilage:A slight brown color on the outside is not a sign of spoilage, but it can indicate that the beef is not fresh.
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Other Indicators of Spoilage:Look for a gray color, a foul smell, or a slimy texture to determine if the ground beef is bad.
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Smell and Texture:Use your senses to assess the ground beef’s freshness. A bad smell or slimy texture is a sign that the beef is no longer safe to eat.
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Expiration Dates:Follow the expiration dates on the packaging, and if you are unsure of the freshness, it’s best to discard the ground beef.
How do you know if ground beef is cooked?
You can tell when the meat is approaching doneness by checking the color. Cooking ground beef turns it from red to brown. However, sometimes it’s still a little bit pink even when it’s cooked to 160. Conversely, it may be browned all the way through even before it reaches that temperature.
How do you know if ground beef is safe to eat?
The ground beef can also be tested by pressing it to determine if it is firm. Press a chunk of the ground beef with a fork or your finger (once it has cooled). It has little give and is solid before being cooked. To be deemed safe to eat, ground beef needs to reach a temperature of 160°F.
How do you know if ground beef is cooked to 160?
Cooking ground beef turns it from red to brown. However, sometimes it’s still a little bit pink even when it’s cooked to 160. Conversely, it may be browned all the way through even before it reaches that temperature. That’s why a thermometer will always be your best bet. Timing is another factor.
How do you know if meat is cooked?
Check the meat’s internal temperature by cutting it open with a clean knife; it should be steaming. Meat changes colour when it is cooked. Make sure there is no pink meat left. When cooking a casserole or other large dish, check it several times because some areas may not be as hot as others.
How do you know if ground beef is contaminated?
However, when you make ground beef, the meat is chopped into small pieces and mixed together. There’s no way to tell which portions of the cut (or various cuts) were on the surface. Does that mean all ground beef is contaminated with hazardous bacteria?
How long does ground beef take to cook?
There’s only one foolproof method—but there are other guidelines as well. Ground beef is considered fully cooked when it’s reached an internal temperature of 165 degrees Fahrenheit. At this point, the meat should be brown all the way through, though some traces of pink may remain. The process takes 6 to 10 minutes if you’re browning loose beef.