Ground meat, including beef, pork, veal, and lamb, should always be cooked to a safe minimum internal temperature to prevent foodborne illness. The recommended temperature for cooking ground beef is 160°F (71°C) . This temperature is high enough to kill harmful bacteria that may be present in the meat, such as E. coli. It is important to use a meat thermometer to check the internal temperature of the meat, as the color of the meat is not a reliable indicator of doneness.

Consuming raw or undercooked ground beef can be dangerous, as it may contain harmful bacteria that can cause foodborne illness. While some people may prefer their meat cooked to a lower temperature, it is important to cook ground beef to the recommended temperature of 160°F to ensure that it is safe to eat.

In summary, ground beef should be cooked to an internal temperature of 160°F to ensure that it is safe to eat and to prevent foodborne illness.