Ground meats should be cooked to an internal temperature of

• A. 135
• B. 160
• C. 145
• D. 150

Answer: (B)

Cooking ground meats to 160°F ensures safety because grinding distributes any surface bacteria throughout the product. This means pathogens can be present inside the meat, not just on the exterior, so a higher internal temperature is needed to kill them all. For this reason, ground beef, pork, and other ground meats are safely cooked to 160°F (71°C). In contrast, whole cuts like steaks or roasts can reach safety at 145°F with a rest because bacteria are mostly on the outside, not mixed into the interior. Using a reliable thermometer to check the thickest part of the meat helps ensure it reaches the correct internal temperature.