What is the appropriate minimum internal cooking temperature for ground beef?

The appropriate minimum internal cooking temperature for ground beef is 160°F. Cooking ground beef to this temperature ensures that harmful bacteria, such as E. coli and Salmonella, are effectively destroyed, making the meat safe to consume. Ground beef can harbor these pathogens throughout the meat because the grinding process can spread bacteria from the surface throughout the product. Therefore, reaching 160°F is critical for ensuring food safety.

While 145°F is suitable for whole cuts of beef and is often considered safe for steaks or roasts, it is simply not high enough for ground products, which require thorough cooking to eliminate pathogens effectively. Temperatures of 165°F and 180°F are also beyond what is necessary for ground beef, as they are more appropriate for poultry and well-done meats, respectively. This underscores the importance of understanding specific temperature requirements to ensure food safety across different types of meat.