What is the ideal internal cooking temperature for ground beef?

The ideal internal cooking temperature for ground beef is 160°F (71°C) because it is necessary to ensure the meat is cooked thoroughly and safely. When ground beef reaches this temperature, it is high enough to kill harmful bacteria such as E. coli and Salmonella that can be present in raw or undercooked beef. Ground beef is particularly vulnerable to contamination since the grinding process can incorporate bacteria from the surface into the interior of the meat.

Cooking ground beef to 160°F guarantees that the entire product, including any pathogens that might be present, is effectively eliminated, making it safe for consumption. This temperature is the standard recommended by food safety authorities to prevent foodborne illness.

Other temperatures listed are either below the recommended safe cooking temperature for ground beef or are intended for different cuts of meat. For example, 145°F is typically the safe cooking temperature for whole cuts like steak or roast, whereas 170°F and 180°F are more suitable for well-done cooking of certain meats, but exceeding these temperatures is not necessary for ground beef and could result in a dry product.