Ground Beef Should Be Received At What Temperature?

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.

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In order to prevent foodborne illness, it is crucial to follow safe food handling, cooking, and storage procedures. harmful bacteria that could make you sick are invisible and tasteless. Follow these four instructions to ensure food safety at every stage of food preparation:

  • Clean—Wash hands and surfaces often.
  • Separate—Separate raw meat from other foods.
  • Cook—Cook to the right temperature.
  • Chill—Refrigerate food promptly.

Before removing food from the heat source, all food must be cooked to these minimum internal temperatures as determined by a food thermometer. Customers may decide to cook food at higher temperatures out of personal preference.

Product Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats 160 °F (71.1 °C)
Ground Poultry 165 °F
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)

Featured Factsheets & Resources

Cooking 101: Proper cooking Temperatures to Ensure Safe Food – White Apron Catering, Lake Worth, Fl


Which food must be received at 41 F?

Temperature requirements Shell eggs and fluid milk must be received at 45°F or lower and cooled to 41°F or less. Receiving molluscan shellfish at 45°F or lower and cooling them to 41°F or lower is required. Hot TCS food must be received at 135°F or above. Frozen TCS food must be received frozen solid.

What temperature should beef be delivered?

To help slow the rate of growth of any bacteria that may be present on their surfaces, raw meat and poultry products should be kept at 40 degrees F or lower.

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