Ground beef is a kitchen staple that can be used in everything from burgers and tacos to chili, pasta sauce, and many other delicious dishes. However, improperly handled and undercooked ground beef can harbor harmful bacteria like E. coli and salmonella. This makes it critical to understand the proper internal temperature that ground beef needs to reach in order to kill off any bacteria and make it safe to eat.
USDA Recommended Temperatures for Ground Beef
The USDA recommends cooking ground beef to an internal temperature of 160°F (71°C) to destroy any potentially harmful bacteria. This temperature applies to all ground beef, including beef that is labeled as “lean” or “extra lean.”
Reaching 160°F ensures that ground beef is cooked to well-done doneness. At this temperature, ground beef will have lost all pink coloration and any juices will run clear. The texture will be uniformly brown throughout with no traces of pink.
Why 160°F for Ground Beef?
Intact cuts of beef like steaks and roasts only need to reach 145°F internally to be considered safe to eat So why does ground beef need to be cooked to 160°F?
There are two main reasons:
1. Ground Beef Can Contain Bacteria Throughout
When beef is ground up, bacteria that may have only been present on the surface of intact cuts can get mixed throughout the meat. This means bacteria could potentially be distributed inside a burger or meatballs rather than just on the exterior. Thoroughly cooking ground beef to 160°F ensures any bacteria mixed within gets eliminated.
2. Ground Beef Provides More Surface Area for Bacteria Growth
Intact cuts have relatively smooth flat surfaces that limit bacterial growth. But when beef is ground up it provides much more surface area for bacteria to multiply quickly. Cooking to a higher temperature helps compensate for this increased risk.
Is It Safe to Eat Undercooked Ground Beef?
Cooking ground beef below 160°F runs the risk of leaving some bacteria alive. Consuming undercooked ground beef could potentially lead to foodborne illness.
However, some people may choose to eat beef burgers and other ground beef at lower “medium-rare” temperatures around 135°F. This isn’t recommended from a food safety perspective, but the level of risk depends on factors like:
- Where the beef came from – was it from a reputable source?
- How the beef was handled prior to cooking – was it kept cold?
- How well the exterior was seared – was it browned properly to kill surface bacteria?
If eating burgers below 160°F, it’s especially important that they come from clean, high-quality beef that’s been stored properly. Sealing the exterior with high heat can also help mitigate risks when eating burgers cooked medium-rare. But there will always be an increased level of risk compared to well-done 160°F beef.
Other Tips for Safely Cooking Ground Beef
Follow these additional guidelines for safely cooking ground beef:
-
Always use a food thermometer to check the internal temperature, especially for thick burgers and meatloaf. Color alone is not a reliable indicator of doneness.
-
Don’t reuse platters or utensils that touched raw beef before cooking. Prevent cross-contamination by using clean plates and cooking tools.
-
Wash hands and surfaces after working with raw beef. Clean counters, cutting boards, sinks, knives, etc.
-
Refrigerate promptly after purchase. Raw ground beef should be used within 1-2 days. It can be frozen for 3-4 months.
-
Thaw frozen beef safely in the fridge, cold water, or the microwave on defrost setting. Do not thaw at room temperature.
-
Cook frozen beef thoroughly until it reaches an internal temperature of 160°F. Follow recipe cooking times.
-
When in doubt, throw it out! Discard beef that smells bad or looks slimy. Don’t taste questionable beef.
Different Doneness Temperatures
While 160°F is the recommended safe temperature, here is a reference for ground beef cooked to other doneness levels:
- Rare: 120-125°F (pink center)
- Medium Rare: 130-135°F (warm pink center)
- Medium: 140-145°F (trace of pink)
- Medium Well: 150-155°F (barely any pink)
- Well Done: 160°F+ (no pink)
Remember, nothing below 160°F is recommended from a food safety standpoint. But people may choose to cook burgers to medium-rare or medium based on preference.
Quick Recap
To summarize, ground beef should reach 160°F internally to eliminate bacteria that could be mixed throughout the meat during grinding. Intact steaks and roasts only require 145°F since bacteria is limited to the exterior. Always use a food thermometer when cooking ground beef to verify the proper temperature is reached, especially for thick burgers and large batches. Follow other safety guidelines like preventing cross-contamination and cooking frozen beef thoroughly. Taking these precautions will keep your ground beef dishes healthy while letting you enjoy the versatility of this protein.
Video: How To Cook Perfect Ground Beef
Chances are, you have lots of options at your store for ground beef. Sometimes you’ll find what specific cut the meat is from, but you’ll also find the fat-to-lean content. So if you see 85/15 on the label, that means it’s made up of 85% lean ground beef and 15% fat. This is the most common ratio and generally considered all-purpose. You may want a higher fat content (70/30 – 80/20) for super juicy burgers or extra-lean (90/10) for tacos or sauces, but when in doubt go for the 85/15 like I’m showing you today.
Look for the freshest meat available, packages that have the furthest out sell-by date. Once you’ve selected your ground beef, keep it cold and cook it within a couple days of purchasing. For longer storage, you can freeze it up up to 3 months – store it in a freezer bag and remove as much air as possible. After it’s been cooked, it can be refrigerated for up to a week.
How To Cook Ground Beef
The trick to cooking ground beef well is to not move it around a lot until it’s finished cooking and nicely browned. This helps create a crust on the meat which is delicious.
I sauté it in cooking oil. I usually use olive oil because that’s my go-to, but your favorite cooking oil will work too.
It’s important to use a nice big pan. You can use a non-stick pan but it won’t brown the meat as well. I prefer stainless steel or a cast iron skillet because it gives a better crust to the meat than non-stick does. Using a thick heavy pan is ideal for this since it cooks more evenly as well. Also, make sure your meat is going into a hot pan!
Once the beef goes into the pan, I flatten it out like a big, thin burger patty. I let a crust form before I start to break it up into smaller pieces with a wooden spoon and flip it. Then I let the meat cook through completely before breaking it into even smaller clusters.
This is my favorite way to cook ground beef, but did you know you can also cook it in the air fryer?
The meat needs to be seasoned no matter what you’re going to do with it. In the recipe below I add salt and pepper at the end. You can also add it midway through. It doesn’t matter much.
Garlic powder is another thing that I like to add. Chili powder works well too. But anything beyond salt and pepper depends on what you’re planning to use the meat for so I haven’t included anything else in the recipe.
How to Cook Ground Beef Easily For Beginners
FAQ
Is ground beef done 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
Is 155 safe for ground beef?
The Food and Drug Administration Food Code says that restaurants should cook ground beef to 155°F for 17 seconds. But CDC and the U.S. Department of Agriculture say that consumers should cook ground beef to 160°F.Apr 2, 2024
What temperature is ground beef cooked to?
To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 degrees F. Other bacteria cause spoilage.
What temperature should ground beef be cooked to?
This temperature equates to cooking the ground beef to well-done. However, if you’re using the ground beef in hamburgers, many people prefer to cook their patties to medium rare (130 to 135 degrees F) or medium (135 to 140 degrees F) to ensure it’s juicy. When browning ground beef, you don’t need to season it with much more than salt and pepper.
Can you cook ground beef in the oven?
But there are other ways you can cook ground beef. If you have a large amount of ground beef to cook / brown, then cooking it in the oven might be the right choice for you. This works perfectly for 2-4 lbs of ground beef. Break the meat up into pieces (like I show in the video in the recipe card below).
How long do you cook ground beef in the oven?
To achieve perfectly cooked ground beef in the oven, preheat it to 375°F and place the meat in a baking dish or on a baking sheet. Breaking up the meat into smaller pieces allows for quicker and more uniform cooking. Cook the ground beef in the oven for approximately 20-25 minutes, stirring occasionally to ensure even cooking.
How to cook ground beef properly?
The first step in cooking ground beef properly is selecting the right type of beef. Choose ground beef with a fat content of 80/20 or 90/10. The fat content will add flavor and juiciness to your dish. Avoid ground beef with a fat content of 70/30 or less, as it will be too lean and dry.
How do you cook ground beef in a pan?
There are two main methods for cooking ground beef: pan-frying and browning. 1. Heat a large skillet over medium-high heat. 2. Add the ground beef to the skillet and break it up with a spatula. 3. Cook the ground beef until it is no longer pink and has browned evenly. 4. Drain the excess fat. 1. Preheat your oven to 350 degrees Fahrenheit. 2.
Does ground beef need to be fully cooked?
Cook within two days: Ground beef should be cooked within two days of purchase. Freeze for extended storage: For longer storage, freeze ground beef at 0°F (-18°C) for up to four months. Understanding why ground beef needs to be fully cooked is paramount for safeguarding the health of oneself and loved ones.