Ground beef should be cooked to an internal temperature of 160°F (71°C) to be safely done and kill harmful bacteria like E. coli and Salmonella.

What Temp to Cook Ground Beef (Quick Scoop)

Safe Internal Temperature (The Core Answer)

  • The USDA and many food safety agencies recommend cooking ground beef to 160°F (71°C) internally.
  • This temperature ensures bacteria that can be spread throughout the meat during grinding are effectively destroyed.
  • Ground poultry (like turkey or chicken) needs to go higher, to 165°F (74°C).

Think of 160°F as your “one number to remember” for ground beef: burgers, taco meat, meat sauce, sloppy joes—all of it.

Why 160°F Matters for Ground Beef

  • Whole cuts (like steak) only have bacteria on the surface, but grinding mixes surface bacteria through the entire mass.
  • Because of that, the entire portion of ground beef needs to hit 160°F, not just the outside.
  • Color is unreliable: ground beef can stay pink at 160°F or turn brown before it’s fully cooked. A thermometer is the only trustworthy check.

How to Check the Temperature Properly

  • Use an instant‑read food thermometer and insert it into the thickest part of the patty or the center of the pile of crumbled meat.
  • Make sure the tip is in the meat, not touching the pan or grill grate, or you’ll get a falsely high reading.
  • Once the thermometer reads 160°F (71°C) and holds there briefly, the ground beef is done.
  • Clean the thermometer probe with hot soapy water after checking.

Typical Doneness vs. Safety (Burger Temps Debate)

Many forums and food discussions talk about “rare” or “medium” burgers with lower internal temps.

Here’s how doneness labels are often described, even though they’re not considered fully safe for ground beef by USDA:

Doneness label| Internal temp (°F)| Safety note for ground beef
---|---|---
Rare| 120–125°F| Very under the safe limit; not recommended. 13
Medium‑rare| 130–135°F| Still under 160°F; higher risk. 13
Medium| 140–145°F| Below USDA safe temp. 13
Medium‑well| 150–155°F| Close, but not at 160°F. 13
Well‑done| 160–165°F| Meets or exceeds safe temp. 13

Food safety agencies keep consumer guidance simple: aim for 160°F every time for ground beef instead of juggling time‑and‑temp combos.

Mini How‑To: Cooking Ground Beef on the Stove

  • Heat a skillet over medium to medium‑high. Add the ground beef.
  • Break it up with a spatula and cook, stirring, until there is no visible pink.
  • Check with a thermometer in the center of the meat pile; once it hits 160°F , drain fat if needed and season.

For burgers in a pan or on the grill, cook, flip once or twice, and start checking temperature when they look browned and juices run clearer. Pull them only when the thickest part of the patty reads 160°F.

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