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Don’t Put It On the Bun Until It’s Done.
Ground beef is used in many of our favorite foods especially the All-American favorites, hamburger and meatloaf. But many people are concerned about the safety of ground beef since the discovery of E. coli O157:H7, The good news is that cooking ground beef to an internal temperature of 160ºF, kills any harmful bacteria.
Until recently we thought that cooking ground beef until the pink was gone was an indicator of thorough cooking. Now research by the U.S. Department of Agriculture has shown that color can be misleading.
Ground beef can still be pink inside and cooked to a safe 160¡F. The opposite can cooked to a safe temperature. That’s because there are many other factors that affect the color of cooked beef...such as the age of the animal, whether the customer has frozen it or added seasonings and more.
The only way to know if a hamburger or meatloaf has reached 160ºF. is to use a thermometer to check the temperature. No matter if it’s thick or thin, plain or seasoned, always cook ground beef to 160ºF.
I’ve always eaten my burgers medium rare, why should I change now?
We know more than we used to about food safety and understand the risks. Plus, deadly bacteria like E. coli O157:H7 are becoming stronger and more resistant.
What kind of thermometer should you use?
Use a quick response digital thermometer or a disposable T-stick. Both are available in Giant’s meat department and are well worth the peace of mind for you and your family.
How do you take your burger’s temperature?
Before you remove the burger from the grill or frying pan, insert your quick response meat thermometer or disposable T-stick halfway into the thickest part. You might have to insert sideways into a burger depending on the thickness. The digital thermometer will give a reading in about 15-20 seconds. The T-stick was designed specifically for burgers and has a little box that turns black after a few seconds when the burger has reached 160ºF. Be sure neither go through to the other side.
The quick response digital thermometer can also be used on other foods like lasagna, stuffing, turkeys, and roasts. Just remember not to leave it in the oven or microwave. Of course, it needs to be washed after each use. The best part about using a thermometer is that you don’t run the risk of overcooking and ending up with “hockey pucks.” While cooking to 160ºF makes a great tasting burger, if you’re one of those people who likes them rare and juicy, you can add moisture to the burgers by topping with sauces or mixing sauces in the ground beef before cooking.
What about “Un-ground” beef like steaks?
Only the surface of meat is exposed to bacteria, so only the surface of steaks and roasts must be cooked thoroughly. When meat is ground, that surface is mixed throughout—that’s why burgers must be cooked through to the middle.
What about meatloaf, meatballs, and other ground meats?
All ground beef, veal, pork and lamb must be cooked to 160ºF for safety. Ground turkey and chicken should be cooked to 165ºF. So get your quick response meat thermometer or disposable T-sticks the next time you shop, and look for this important message on all packages of ground meat.
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