Ground beef is considered done and safe to eat when it reaches an internal temperature of 160°F (71°C) , as recommended by the USDA. This ensures harmful bacteria like E. coli and Salmonella are killed throughout the meat, since grinding mixes potential pathogens inside.

Why 160°F?

Cooking ground beef to exactly 160°F eliminates risks of foodborne illness, especially important for kids, elderly, or anyone with weakened immunity. Unlike steaks (safe at 145°F with rest time), ground beef can't be enjoyed rare or medium-rare due to bacteria distribution. Always verify with a food thermometer inserted into the thickest part—don't rely on color alone, as "brown" doesn't guarantee safety.

Cooking Methods

Use these reliable ways to hit the target temp without drying out your beef.

  • Stovetop (Skillet) : Brown over medium heat, stirring until thermometer hits 160°F (about 10-15 minutes for patties).
  • Oven (Meatloaf/Casserole) : Bake at 350°F (175°C), checking center reaches 160°F.
  • Grill (Burgers) : Cook patties to 160°F internally; flip once midway.

Doneness Level| Internal Temp| Safety Note 1
---|---|---
Rare| 120-125°F| Unsafe
Medium-Rare| 130-135°F| Unsafe
Medium| 140-145°F| Unsafe
Well-Done| 160°F+| Safe

Pro Tips from Forums & Experts

Home cooks on Reddit often debate "color vs. temp," but pros insist: thermometer wins every time to avoid recalls or sickness. Clean your thermometer with hot soapy water post-use. Recent 2025-2026 trends emphasize instant-read thermometers amid rising E. coli alerts—pair with fresh beef for best results.

TL;DR : Cook ground beef to 160°F internal temp for safety—use a thermometer, no guessing.

Information gathered from public forums or data available on the internet and portrayed here.