Ground beef is a kitchen staple used in many delicious dishes like hamburgers, meatballs, chili, tacos, and so much more. However, improper cooking temperatures can make ground beef dangerous to eat due to bacteria like E. coli. So what temperature should you cook ground beef to in order to kill any harmful bacteria while retaining moisture and flavor? Let’s dive in.
Why Temperature Matters With Ground Beef
Unlike whole cuts of beef, ground beef carries a higher risk of foodborne illness if undercooked. When beef is ground bacteria that may have only been present on the surface can get mixed throughout the meat. Common culprits are E. coli Salmonella, Listeria, and Campylobacter. These bacteria can cause severe stomach cramps, diarrhea, vomiting, and fever if ingested.
Cooking ground beef to the proper internal temperature is crucial to kill off these harmful pathogens. According to the United States Department of Agriculture (USDA) and Centers for Disease Control and Prevention (CDC), ground beef should reach a minimum internal temperature of 160°F to be considered safe to eat.
The Ideal Final Temperature For Ground Beef
The recommended safe minimum internal temperature for ground beef is 160°F. Cooking to this temperature kills potentially harmful bacteria like E. coli and Salmonella.
While some people may prefer eating rare or medium-rare burgers made from ground beef, it is not worth the risk Ground beef should always be cooked to an internal temperature of at least 160°F throughout to ensure safety
Using a food thermometer is the only reliable way to confirm that ground beef has reached a safe internal temperature. Thermometers should be inserted into the thickest part of the meat, away from any bones or fat.
Other Acceptable Cooking Temperatures
Cooking ground beef to temperatures slightly above 160°F can also be acceptable. According to USDA guidelines, ground meats like beef are safe at the following temperatures:
- 145°F – Cooked for 3 minutes (this temperature is too low for safety)
- 160°F – Cooked for 1 minute (the recommended safe temperature)
- 165°F – Cooked for 15 seconds
So cooking to 165°F, while not required, can provide an extra margin of safety if you are concerned about harmful bacteria in the meat or are cooking for those with compromised immune systems.
Consequences Of Undercooked Ground Beef
Eating raw or undercooked ground beef comes with potentially severe consequences. Consuming ground beef cooked below 160°F runs the risk of contracting foodborne illnesses from harmful pathogens like:
- E. coli – Causes bloody diarrhea, dehydration, and abdominal cramps
- Salmonella – Leads to fever, diarrhea, nausea, and abdominal pain
- Listeria – Can induce fever, muscle aches, nausea, and headaches
Vulnerable groups like young children, elderly, pregnant women, and those with weakened immune systems are at an even higher risk of developing serious or even life-threatening complications from eating undercooked ground beef.
Cooking Methods For Ground Beef
There are several cooking methods that work well for bringing ground beef up to a safe internal temperature of 160°F:
- Pan-frying – Cook in a skillet over medium-high heat until browned, breaking up the meat as it cooks. Use a food thermometer to check temperature.
- Oven cooking – Form beef into patties or meatballs and bake in a 350°F oven until 160°F.
- Grilling – Grill over medium-high heat, flipping periodically until desired doneness is reached. Check temperature prior to serving.
- Sautéing – Cook in a pan with a small amount of oil over medium-high heat, breaking up meat into crumbles.
The cooking time will vary based on the amount of meat, thickness of patties, and preferred doneness. Use a food thermometer for the most accurate reading.
Tips For Cooking Juicy Ground Beef
- Use 80/20 or 85/15 ground beef for better moisture
- Don’t overwork the meat when forming patties
- Cook gently over medium or medium-low heat
- Allow meat to rest for 5 minutes after cooking
- Avoid pressing down on patties while they cook
- Cook to 160°F and remove immediately to prevent overcooking
Is It Safe To Eat Pink Ground Beef?
No, pink ground beef is not safe to eat. The pink color means that the meat contains blood and was not cooked to high enough temperatures to kill harmful bacteria. Ground beef should always be browned throughout with no pink spots, and cooked to 160°F for food safety.
Storing Leftover Cooked Ground Beef
- Refrigerate cooked ground beef within 2 hours, stored in a sealed container
- Use within 3-4 days for best quality
- Freeze for longer storage (2-3 months) in an airtight container
- Reheat fully to 165°F before serving
- Do not refreeze previously frozen cooked ground beef
Cooking ground beef properly to an internal temperature of 160°F kills any present bacteria and makes it safe to eat. Be sure to use a food thermometer to check the temperature in the thickest part of the meat. While some prefer rare burgers, it is not worth risking food poisoning and severe complications, especially for those with compromised immune systems. Following safe cooking guidelines for ground beef ensures you can continue enjoying delicious, juicy, and safe beef dishes.
Use of irradiated beef
At the time this study was done, irradiated beef was just beginning to become available to restaurants and grocery stores in some parts of the country.
- Only 2% of managers said their restaurants have used irradiated ground beef.
- About one in three managers said they do not know what irradiated ground beef is.
- Managers said they do not use irradiated ground beef because it isnt available, they didnt know it is available, or it costs too much.
Journal article this plain language summary is based on
More practice summaries and investigation summaries in plain language
FDA Food Code
Why this is important
E. coli, a germ often found in raw ground beef, causes many foodborne illnesses each year. Hamburgers made from ground beef are often the source of these germs. These germs can make people sick if burgers are undercooked (not cooked to a high enough temperature to kill the germs). These germs can also make people sick if they get into other food or onto other surfaces (cross contamination ).
We dont know much about how restaurants prepare and cook ground beef for hamburgers. If we know more about these practices, we can improve them and lessen the number of foodborne illnesses.
We found that many restaurants prepare and cook beef in ways that could lead to undercooking or cross contamination.
Eight in ten managers said their workers do not always take a final temperature of hamburgers with a thermometer.
Many managers said their workers always or often check if hamburgers are ready in ways other than using a thermometer. They check:
- The color of the hamburger
- How the hamburger looks
- How the hamburger feels
About one in ten hamburgers were undercooked (cooked to less than 155°F).
In many restaurants, workers were seen preparing raw ground beef in a way that could lead to cross contamination. Workers:
- Did not wash their hands in between touching raw ground beef and touching other foods
- Used the same utensil on raw ground beef and other foods without washing in between
- Used the same utensil on raw ground beef and cooked ground beef (without washing in between)
- Wiped their hands on cloths/aprons after touching raw ground beef
In over half of restaurants, workers were seen doing two or more of these things that could lead to cross contamination.
How to cook ground beef. (Yes seriously)
FAQ
Is ground beef safe 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 I cook ground beef at?
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Ask USDAhttps://ask.usda.govTo what temperature do I cook ground meat? – Ask USDAGround meat should always be cooked to a safe minimum internal temperature. Cook ground beef, pork, veal, and lamb to 160 °F. Use a food thermometer to ensure t…
Does ground beef have to be cooked to 165 degrees?
To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 degrees F. Other bacteria cause spoilage.
What temperature should you cook beef at?
- Rare: 125-130°F
- Medium Rare: 130-140°F
- Medium: 140-150°F
- Medium Well: 150-155°F
- Well Done: 160-165°F
What temperature should ground beef be cooked to?
**The ideal internal temperature for cooking ground beef is 160°F (71°C).** This temperature ensures that any harmful bacteria, such as E. coli or Salmonella, present in the meat are killed, making it safe to consume. Cooking ground beef to this temperature not only guarantees food safety but also helps retain juiciness and flavor.
How do you cook ground beef?
Ground beef is made by grinding cuts of beef, which increases its surface area and exposes it to potential bacteria. This process makes it essential to cook ground beef thoroughly. The USDA recommends cooking ground beef to an internal temperature of 160°F (71°C).
Can you cook ground beef in the oven?
Baking: Cooking ground beef in the oven can allow for even heating across larger batches, making it perfect for casseroles or meatloaf. However, ensure to check the internal temperature before serving. Slow Cooking: This method retains moisture and flavor, making it wonderful for stews and chili.
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.
Do you need a meat thermometer to cook ground beef?
Investing in a meat thermometer is highly recommended for accurate cooking, but if you don’t have one, it is advisable to cook the ground beef until it is no longer pink in the middle and the juices run clear. 8. Can I use color alone to determine the doneness of ground beef if I don’t have a meat thermometer?
How do you know if ground beef is safe?
Cooking ground beef to the recommended temperature kills these bacteria. Using a food thermometer is the best way to check if ground beef has reached this safe temperature. Insert the thermometer into the thickest part of the meat without touching any bone or fat for an accurate reading. Food safety is paramount when handling raw meats.