Ground beef is a versatile staple ingredient used in many delicious dishes like burgers, tacos, chili, meatballs, and so much more. But cooking ground beef properly is crucial for safety and maximizing flavor. So what temperature should you cook ground beef to? Let’s dive into the details!
When cooking ground beef, temperature is key for two main reasons:
-
Food Safety Ground beef can contain bacteria like E coli and Salmonella, so it needs to reach a high enough temperature to kill any pathogens.
-
Texture and Juiciness The right temperature ensures the ground beef browns nicely on the outside but remains juicy and tender inside
With the help of some experts from the USDA and experienced chefs, I’ll provide the ideal ground beef cooking temperature, tips to make it foolproof, and answers to common questions. Let’s cook some flavorful, safe ground beef!
The Magic Number: Cook Ground Beef to 160°F
The USDA recommends cooking ground beef to a minimum internal temperature of 160°F (71°C) This temperature has been scientifically proven to kill potentially harmful bacteria like E coli and Salmonella that could be present on the meat.
Reaching 160°F guarantees your ground beef is safe to eat. The USDA advises using a food thermometer to accurately check the temperature. Simply insert the thermometer into the thickest part of the meat patty and wait for the reading.
Cooking to 160°F not only ensures food safety but also keeps the beef’s texture tender and moist instead of tough and dry.
Handy Ways to Gauge Doneness
While thermometers are ideal, there are also visual signs that indicate when ground beef is cooked properly:
-
The outside should be nicely browned.
-
The inside should no longer have any pink color.
-
The juices should run clear, not red or pink, when the meat is pierced.
However, color change alone doesn’t confirm doneness since factors like meat freshness and fat content can affect the color. Use multiple indicators like temperature, juices, and browning to determine when your ground beef is cooked to perfection.
Tips for Cooking Ground Beef Right Every Time
Follow these helpful tips for cooking flavorful, safely cooked ground beef:
-
Preheat pans: Heating the pan first helps the meat brown better. Use medium-high heat.
-
Break it up: As the beef cooks, break it up into smaller crumbles with a spoon so it cooks evenly.
-
Don’t overcrowd: Cook in a single layer and don’t overcrowd the pan or the meat will steam instead of brown. Cook in batches if needed.
-
Flip occasionally: Flip the beef every few minutes for even browning.
-
Check temp: Test temperature in a few spots with an instant-read thermometer.
-
Rest: Let rest for 5 minutes so juices redistribute through the meat.
-
Add seasoning: Salt, pepper, spices, herbs, etc can be added anytime during cooking.
Answers to Common Ground Beef Cooking Questions
Let’s go over some frequently asked questions about cooking ground beef:
Is pink ground beef safe to eat?
No, pink ground beef should be cooked more since it likely hasn’t reached 160°F. Meat color alone doesn’t confirm doneness. Use a thermometer for safety.
Can I cook ground beef to medium?
Cooking ground beef to medium-rare or medium is risky since it may not destroy bacteria. Stick to at least 160°F for safety.
What if I don’t have a thermometer?
Check for other visual signs like browned exterior, no pink inside, and clear juices. But investing in an instant-read thermometer is recommended.
How long does it take to cook ground beef?
Cooking times vary based on amount and thickness but generally it takes 8-12 minutes to cook 1 pound of ground beef on the stovetop over medium-high heat.
Can I cook a big batch at once?
Yes, though it’s better to brown it in smaller batches to ensure proper browning. You can finish cooking it all together in a sauce or casserole.
Should I sauté veggies before browning the beef?
No, always brown the ground beef first since the veggies will likely need longer. Remove beef then cook veggies in the same pan.
Mastering Juicy Ground Beef Has Never Been Easier
Cooking ground beef properly might seem intimidating, but it just takes keeping temperature in mind. Reaching the 160°F mark guarantees both food safety and the perfect texture. With a few helpful techniques like using a thermometer, preheating pans, cooking in batches, and resting, you’ll be on your way to juicy, flavorful beef.
The next time a recipe calls for ground beef, you’ll know exactly how to handle it. Whether you’re making tacos, chili, meatloaf, or stuffing peppers, your dishes will be both delicious and safe. Give it a try and savor the results!
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 Brown Ground Beef
FAQ
Do you cook ground beef on high or low heat?
Start with a hot pan, and keep the heat medium-high. Too low, and the beef will steam; too high, and it will start to become quite brown in spots and toughen before the rest of the meat cooks.
What temperature do you cook ground beef to?
To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 degrees F. Other bacteria cause spoilage.
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.
What temperature should you cook beef at?
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).