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Beef, Ground
Ground beef must be cooked thoroughly to kill harmful bacteria. Unlike whole muscle meat, whose interior meat is sterile, the grinding process exposes the interior meat in ground beef to bacteria, which may be on the surface, in the air, on equipment or on people’s hands.
To kill these bacteria, food safety experts have one major rule of thumb, cook ground beef to at least 160 ° F. This step, while very simple, offers the best protection that consumers can have for serving ground beef products safely.
Beef Fresh Beef Product Dating Product Grading Refrigeration Freezing Cleanliness Thawing Cooking Ground Microwave Leftovers Feeding |
Ground Beef
(Minced Beef)