What is the recommended safe cooking temperature for ground beef?

What is the recommended safe cooking temperature for ground beef?

• A. 160°F
• B. 140°F
• C. 180°F
• D. 165°F

Answer: (A)

Ground beef must reach a high internal temperature throughout to kill bacteria that can be mixed in when the meat is ground. Because grinding spreads any germs from the surface into the interior, the entire piece needs to hit 160°F so every part is safe to eat. Use a reliable thermometer and check the center of the thickest part; for a batch, you may need to check in a couple spots. Color isn’t a reliable indicator—meat can look brown and still be undercooked, or look pink but be safe at 160°F. Reaching 160°F ensures the meat is safe. The other temperatures don’t provide enough heat for raw ground beef, and one is a temperature you’d typically use for reheating leftovers or for poultry, while another would just dry the meat out.

Ground beef must reach a high internal temperature throughout to kill bacteria that can be mixed in when the meat is ground. Because grinding spreads any germs from the surface into the interior, the entire piece needs to hit 160°F so every part is safe to eat. Use a reliable thermometer and check the center of the thickest part; for a batch, you may need to check in a couple spots. Color isn’t a reliable indicator—meat can look brown and still be undercooked, or look pink but be safe at 160°F. Reaching 160°F ensures the meat is safe. The other temperatures don’t provide enough heat for raw ground beef, and one is a temperature you’d typically use for reheating leftovers or for poultry, while another would just dry the meat out.