Ground beef is a versatile ingredient that can be used to make delicious dishes like burgers meatballs, tacos, chili and so much more. However, improper cooking temperatures can make ground beef unsafe to eat due to bacteria like E. coli and Salmonella. So what temp should you cook ground beef to ensure it’s properly cooked but also juicy and flavorful?
In this comprehensive guide, we’ll cover everything you need to know about cooking ground beef to the right temperature.
Why Proper Cooking Temperature Matters
Cooking ground beef thoroughly to the proper internal temperature kills any potential harmful bacteria like E. coli or Salmonella. If undercooked, these bacteria can cause foodborne illness leading to symptoms like vomiting, diarrhea, and stomach cramps.
The right temperature not only ensures food safety but also affects the texture and moisture of the meat. Achieving the ideal temperature results in ground beef that is juicy, tender and delicious.
The Recommended Minimum Internal Temperature
According to the United States Department of Agriculture (USDA), the safe minimum internal temperature to cook ground beef to is 160°F (71°C). This temperature has been validated to destroy illness-causing bacteria effectively.
Some people may prefer their ground beef cooked to 145°F or 155°F for a more pink center but it is not worth the safety risk. Ground beef should always be cooked to 160°F at a minimum.
Checking the Internal Temperature
A food thermometer is the most reliable way to ensure ground beef reaches the proper internal temperature. Here are some tips for using one:
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Insert the thermometer probe into the thickest part of the meat, avoiding any bones, fat or the cooking surface to get an accurate reading.
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Allow the thermometer to reach a stable reading (usually takes 15-20 seconds).
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For larger portions, check temperature in several spots to confirm even cooking.
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Clean the thermometer properly between uses to avoid cross-contamination.
Signs of Properly Cooked Ground Beef
In addition to using a food thermometer, here are some visual signs that ground beef has been cooked to a safe internal temperature:
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The meat is completely brown throughout with no pink in the center.
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The juices run clear when the meat is punctured and are not red or pink.
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The meat easily breaks apart into fine shreds when prodded with a fork.
However, color can sometimes be misleading, so a thermometer reading is still the best and most reliable indicator.
Cooking Methods
There are various ways to cook ground beef that reach the necessary safe internal temperature:
Stovetop
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Cook over medium-high heat, breaking up the meat into crumbles as it browns.
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Use a spatula to stir and flip the meat frequently for even cooking.
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Cook until no longer pink and the internal temperature reaches 160°F.
Oven
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Form ground beef into meatballs, meatloaf or other baked dishes.
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Preheat oven to 375°F. Bake until 160°F internal temperature.
Grill
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Shape ground beef into patties and grill over high heat.
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Flip patties halfway through grilling once they develop nice grill marks.
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Grill until meat thermometer inserted in the thickest part of patty reads 160°F.
Slow Cooker
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Break up ground beef into crumbles and cook on low setting for 8-10 hours.
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Use a thermometer to verify temperature before serving.
No matter what method you use, always rely on a thermometer to guarantee the internal temperature reaches 160°F.
Food Safety Tips
Follow these tips for safely cooking and handling ground beef:
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Refrigerate ground beef at 40°F or below and use within 1-2 days of purchasing.
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Thaw frozen ground beef properly in the fridge, not at room temperature.
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Wash hands, utensils and surfaces after handling raw meat to prevent cross-contamination.
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Cook frozen ground beef thoroughly without thawing first. Extend cooking time if needed.
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When reheating cooked ground beef, reheat to 165°F.
Enhancing Flavor
Browning ground beef over high heat produces flavorful fond that boosts taste. Letting the meat get a nice sear before breaking it up will make it more flavorful.
Seasoning with salt, pepper, spices, herbs and aromatics before or during cooking also significantly improves the flavor. Try garlic, onion, Worcestershire sauce, soy sauce, barbecue sauce and more.
Opting for a higher fat percentage ground beef can make it more moist and juicy. Most recipes call for 80/20 ground beef, with 80% lean meat and 20% fat.
Is It Safe to Eat Pink Ground Beef?
No, pink ground beef is unsafe to eat and should always be cooked to the recommended minimum internal temperature of 160°F.
Unlike whole cuts of beef, bacteria that may be present on the surface of the meat before grinding gets mixed throughout the ground beef. This means that even ground beef that is just pink inside can potentially contain harmful bacteria. It is not worth the risk and should be cooked thoroughly.
If you happen to undercook ground beef accidentally, the safest option is to continue cooking it to 160°F or discarding it entirely. Do not take chances with foodborne illness.
Storing and Freezing Cooked Ground Beef
Leftover cooked ground beef should be stored properly to preserve freshness and prevent bacterial growth.
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Refrigerate in a sealed container for up to 3-4 days.
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Freeze for longer storage, up to 2-3 months.
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When reheating, cook to 165°F.
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Do not leave cooked ground beef at room temperature for more than 2 hours total.
Follow the recommended internal temperature, use a food thermometer, and handle cooked ground beef safely, and you’ll be enjoying delicious, perfectly cooked ground beef dishes. Don’t take risks when it comes to properly cooking ground beef.
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.
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 – SUPER EASY
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 must ground beef be cooked at?
Cooking 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.
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.
How high should I cook ground beef?
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USDA Food Safety and Inspection Service (.gov)https://www.fsis.usda.govGround Beef and Food SafetyTo destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 degrees F. Other bacteria cause spoilage. Spoilage bacteria generall…
