Ground beef is a versatile and popular ingredient used in many dishes like hamburgers, meatballs, meatloaf, and chili. However, raw ground beef can contain harmful bacteria like E. coli that can cause foodborne illness. That’s why proper cooking to a safe internal temperature is crucial when handling ground beef.
In this article, we’ll cover everything you need to know about safely cooking ground beef to the proper internal temperature.
Why Proper Cooking Temperature Matters
Bacteria multiply rapidly between 40°F and 140°F, which is known as the “danger zone”. Some of the bacteria found in raw meat like E. coli and Salmonella can survive and start multiplying even at refrigeration temperatures.
Cooking ground beef to the recommended safe internal temperatures is key for killing off these harmful pathogens. If undercooked, the bacteria can survive and may cause foodborne illness when consumed.
Symptoms of foodborne illness from undercooked ground beef can include nausea, vomiting, abdominal cramps, and diarrhea. In some cases, it may even lead to kidney failure or death.
To avoid this serious risk, use a food thermometer and cook ground beef thoroughly to the advised internal temperatures You can’t judge solely by color or texture – always rely on the thermometer for accuracy
USDA Recommended Minimum Internal Temp for Ground Beef
The USDA and FDA both recommend cooking ground beef to a minimum internal temperature of 160°F (71°C).
At 160°F, it’s hot enough to destroy illness-causing bacteria like E coli O157 H7, a dangerous strain that can be found in raw meat and lead to severe illness
To ensure safety the USDA suggests an internal temperature of 160°F for items like
- Raw hamburgers
- Meatballs
- Meatloaf
- Taco meat
- Chili
- Any other dishes containing raw ground beef
This temperature remains the same even if the meat is ground at home versus store-bought. The 160°F minimum still applies for safety.
Tips for Measuring Ground Beef Internal Temp
Using an instant-read thermometer is the only reliable way to determine the internal temperature of cooked ground beef. Visual indicators like color change do not guarantee doneness, as ground beef can turn brown even when undercooked.
Here are some tips for accurately measuring temperature:
- Place the thermometer probe into the thickest part of the meat, away from fat or bone.
- For hamburgers, insert the probe sideways through the patty.
- Make sure the probe is fully inserted into the center of the meat.
- Wait 10-15 seconds for the thermometer reading to stabilize before reading it.
- Check temperature in several spots to ensure even doneness.
- Clean the thermometer probe thoroughly between tests to avoid cross-contamination.
Is Pink or Red Ground Beef Safe to Eat?
Sometimes even when ground beef reaches the 160°F mark, some portions may still have a pink or red tinge to them. This phenomenon happens for two reasons:
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Myoglobin: An iron-rich protein that causes red pigmentation in meat. It can denature at temperatures lower than what’s required to fully cook beef. So meat can turn brown before it is cooked through.
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Moisture Content: Juicier meats with higher moisture require higher temperatures to denature all the myoglobin pigments. Some pink color may remain even when thoroughly cooked.
So pink or red spots are not necessarily an indication of undercooking. Only the food thermometer can determine true doneness. The FDA states that as long as the ground beef reaches 160°F minimum internal temperature, any lingering pink spots are safe to eat.
However, if large portions remain red or pink, it’s best to keep cooking to ensure the center has reached a safe temperature. When in doubt, continue cooking it through until no more pink portions are visible.
Proper Handling and Storage of Ground Beef
In addition to cooking ground beef thoroughly, proper handling and storage are also important for safety:
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Refrigerate below 40°F: Store raw ground beef sealed in its packaging at 40°F or below. Freeze for longer storage.
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Don’t cross-contaminate: Use separate plates and utensils for raw and cooked ground beef. Cooked items can get re-contaminated when they touch surfaces used for raw beef.
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Cook within 1-2 days: Use raw ground beef within 1-2 days of purchasing it. Don’t let it linger too long in the fridge.
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Cook leftovers within 3-4 days: Eat cooked ground beef within 3-4 days if refrigerating leftovers. It’s best not to freeze cooked ground beef more than once.
Following these safe handling tips and using a food thermometer to cook ground beef properly to 160°F internal temperature will keep you and your family protected from food poisoning risks.
Common Questions about Ground Beef Cooking Temperatures
Can ground beef be eaten raw like steak tartare?
It’s not recommended to eat raw ground beef. Unlike whole cuts of beef where bacteria only live on the surface, ground beef mixes bacteria throughout the meat which can lead to much higher foodborne illness risks from eating it raw or undercooked. Always cook ground beef to 160°F minimum for safety.
Does fat content or meat grinding size affect the minimum cooking temperature?
No, the minimum internal temperature remains 160°F regardless of meat fat content or the coarseness of the grind. Extra lean ground beef and regular varieties both need to reach 160°F. Finer grinds may cook slightly faster but the final temp is the same.
Can you use the microwave to cook ground beef safely?
Yes, ground beef can be cooked in the microwave but use caution. Microwaves can create hot and cold spots which may leave meat undercooked in some areas. Check temperature with a thermometer in a few spots to verify even heating to 160°F. Also cover the dish to retain moisture rather than drying out the meat.
Is smoked/cured ground beef like sausage also 160°F?
Sausages and cured meats typically add sodium nitrite which prevents bacterial growth, so they can be safely cooked to lower temperatures like 150°F. Check specific product recommendations. However, for non-cured ground beef including sausage made without curing agents, cook to 160°F.
Can ground beef be undercooked if being boiled in soup or stew?
No, all ground beef in any dish should reach the 160°F internal temperature including when boiled in liquids. Do not rely on boiling water to fully cook meats. The center may not get hot enough to kill bacteria so measuring with a thermometer is still critical.
The Takeaway on Cooking Ground Beef to Proper Temperature
The key points to remember are:
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Cook raw ground beef to 160°F minimum internal temperature verified with a thermometer for safety and doneness.
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Color is not a reliable indicator – use a food thermometer for accuracy.
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Handle raw ground beef properly using separate utensils and refrigerating promptly to avoid cross-contamination.
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Cook ground beef within 1-2 days of purchasing and eat leftovers within 3-4 days.
Following safe cooking and handling practices will help protect you and your family from potential foodborne illnesses when preparing tasty recipes using ground beef. Refer to cooking charts or thermometer packaging for full temperatures of various meats.
