Ground Beef Internal Temperature
160°F 71°C
USDA safe minimum
For burgers, meatballs, meatloaf and sausage made from beef, pork, lamb or veal. Check the center of the thickest piece.
Source: FoodSafety.gov safe minimum internal temperatures (USDA FSIS). Checked Oct 13, 2026.
By cut
| Burgers | 160°F 71°C |
|---|---|
| Meatloaf and meatballs | 160°F 71°C |
| Sausage (beef, pork, lamb) | 160°F 71°C |
| Ground turkey or chickenPoultry needs 165°F | 165°F 74°C |
How to check
- Use a food thermometer. A brown center does not prove a burger is done.
- Insert the probe through the side of the patty into the center.
- For meatloaf, check the middle of the loaf.
Why not medium-rare
Grinding spreads surface bacteria through the whole batch, so the center of a burger is not protected the way the center of a steak is. USDA's guidance is 160°F for every ground red meat.
A fast thermometer helps
Lavatools Javelin Pro DuoFast, accurate, backlit display, magnetic back.
ThermoWorks ThermoPop 2Compact, waterproof, rotating display.
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