Ground beef should be cooked to a safe minimum internal temperature of 160°F (71°C) . This temperature is recommended by the USDA, CDC, and MN Dept. of Health for ground beef, pork, veal, and lamb. The FDA Food Code also recommends cooking ground beef to 155°F (68°C) for 15 seconds. However, the guidance for consumers is different because it is simpler to meet one standard (temperature) than two (temperature and time) . It is important to use a food thermometer to check the internal temperature of the meat to ensure it has reached the safe minimum temperature. Ground beef should not be served rare or medium-rare, as this can increase the risk of foodborne illness.