Would You Eat Ground Beef Like This (Halfway Done)? Here’s What You Should Know

Tips for Cooking Ground Beef Safely

• Cook to an internal temperature of 160°F (71°C).
• Use a food thermometer instead of judging by color.
• Wash hands, utensils, and cutting boards after handling raw meat.
• Refrigerate leftovers within two hours.
• Reheat leftovers to 165°F (74°C) before serving.

Final Thoughts

A little pink doesn’t always mean ground beef is unsafe—but halfway-done ground beef that hasn’t reached 160°F (71°C) shouldn’t be eaten.

If you’re ever unsure, checking the internal temperature is the best way to protect yourself and your family. It’s a simple step that helps ensure your meal is both delicious and safe.