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Bacteria multiply rapidly in the Danger Zone â temperatures between 40 and 140 Â°F (4.4 and 60 Â°C). To keep bacterial levels low, store ground beef at 40 Â°F (4.4 Â°C) or below and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 Â°F (71.1 Â°C).hange the water every 30 minutes. Cook immediately. Do not refreeze raw ground meat thawed in cold water or in the microwave oven unless you cook it first. Never leave ground beef or any perishable food out at room temperature for more than 2 hours (1 hour at 90 Â°F and above).
The following is from the United States Department of Agriculture: For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160Â°F (70Â°C) on a meat thermometer. However, âwhole muscleâ meats such as steaks and roasts may be cooked to approximately. 1  145 Â°F (60Â° C) medium rare.2  160 Â°F (70Â° C) medium. 3  175 Â°F (75Â° C) well done.he following is from the United States Department of Agriculture: For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160Â°F (70Â°C) on a meat thermometer. However, âwhole muscleâ meats such as steaks and roasts may be cooked to approximately. 1  145 Â°F (60Â° C) medium rare.