What is the internal cooking temperature required for ground beef?

The internal cooking temperature required for ground beef is 160°F (71°C). This temperature is important because it ensures that harmful bacteria, such as E. coli and Salmonella, which can be present in ground beef, are effectively killed during the cooking process. Ground beef is particularly susceptible to bacterial contamination because the grinding process can spread bacteria from the surface throughout the meat.

Cooking ground beef to this temperature guarantees that the meat is safe for consumption and minimizes the risk of foodborne illness. It is critical to use a food thermometer to check the temperature in the thickest part of the meat to ensure it has reached this safe level.

While other temperatures listed may be associated with different types of meat or proteins (for instance, poultry needing 165°F), ground beef specifically requires that 160°F benchmark for safety.