Ground Beef Internal Temperature — 160°F / 71°C (USDA Safe)

Overview

Ground beef must reach an internal temperature of 160°F (71°C) for food safety. No pink should remain.

Key Details

• USDA Safe Internal Temperature: 160°F / 71°C
• This applies to all ground beef: burgers, meatloaf, meatballs
• Ground beef is riskier than whole cuts because bacteria gets mixed throughout
• Use a meat thermometer — color alone is unreliable
• No resting time needed for ground beef

Why This Matters

• Grinding exposes more surface area to bacteria
• E. coli and Salmonella are primary concerns
• USDA recommends 160°F with no exceptions for ground beef
• Some restaurants serve burgers at lower temps with consumer advisory

How To

1. 1Form patties or meatballs to even thickness
2. 2Cook over medium-high heat
3. 3Insert thermometer into center of thickest part
4. 4Ensure reading of 160°F (71°C) minimum
5. 5Juices should run clear

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