Ground beef should be cooked to a safe minimum internal temperature to avoid foodborne illness. The recommended temperature for cooking ground beef is 160°F (71°C) . This temperature applies to all types of ground meat, including beef, pork, veal, and lamb. It is important to use a meat thermometer to check the internal temperature of the meat to ensure it has reached the safe temperature. The temperature should be measured in the thickest part of the meat, and the thermometer should not touch any bone, fat, or gristle. It is also important to avoid cross-contamination by properly washing hands and equipment.