What is the recommended internal temperature for ground beef?

The recommended internal temperature for ground beef is 160°F (71°C) because this temperature is sufficient to kill harmful bacteria, such as E. coli and Salmonella, which can be present in ground meat. Ground beef is more susceptible to bacterial contamination due to the grinding process, which can mix bacteria from the surface of the meat throughout the product. Cooking ground beef to this temperature ensures that it is safe to eat while still retaining as much flavor and moisture as possible.

The other temperature options provided do not meet the safety standards for ground beef. For instance, 145°F (63°C) is typically the recommended safe cooking temperature for whole cuts of beef, such as steaks or roasts, where the risk of bacterial presence is lower. Temperatures like 175°F (79°C) and 210°F (99°C) are unnecessarily high for ground beef, potentially leading to overcooking, dryness, and loss of flavor. Therefore, the standard of 160°F is critical for safety and quality in the culinary arts.