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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).
Beef depending on the cut and type of dish or length of cooking time can be cooked at any temperature between 250F(120C) [slow roasting] and 600F(316C) for high broil or flame â¦ grilled beef. Ground and chopped beef should always be cooked to 165F(75C) to kill potential pathogens.he center of beef should reach at minimum 150 Fahrenheit / 66 Celsius, which is considered rare. Medium/Medium-rare is 160 Fahrenheit, and borderline Medium-Well/Well-Done is 170 Fahrenheit. This is for a roast-type beef-if you're working with ground beef, you want to cook until none of the meat is pink. Best!