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Why does ground beef need to be cooked at 155 degrees?

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The key here is 'ground' beef. Cattle have escherica coli (e coli) in their stool and it gets on their hide as they wander about. Through the slaughter process the e coli gets from the hide to the surface of the carcass. Each cut gets the bacteria to the new surface. read more

Beef does not need to be cooked to 155 degrees and in fact most of the time it is ill-advised to do so. The reason for this advice is to kill bacteria that may form on your meat. Assuming you buy fresh meat and care for it appropriately, this is really not necessary. read more

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