What is the safe minimum internal cooking temperature for ground beef?

• A. 150°F (66°C)
• B. 160°F (71°C)
• C. 165°F (74°C)
• D. 180°F (82°C)

Answer: (B)

Cooking ground beef safely requires reaching a temperature that eliminates harmful bacteria that can be distributed throughout the meat during grinding. The target internal temperature is 160°F (71°C). At this heat level, any pathogens present are effectively killed throughout the ground beef, not just on the surface. Because the meat is ground, you can’t rely on color or surface doneness to judge safety; a thermometer gives the reliable reading you need. While higher temperatures like 165°F are used for reheating leftovers or poultry, and 180°F would just dry the meat, 160°F provides the right balance of safety and palatability for ground beef.