When cooking ground beef, it’s important to fully cook it to kill any harmful bacteria that may be present. There are a few easy ways to check that ground beef is cooked through after boiling.
Look for color change
One of the best ways is to check the color. Raw ground beef is red or pink because of the iron-containing protein myoglobin. When cooked to the proper internal temperature, the myoglobin changes color.
Fully cooked ground beef will be brown or gray throughout. There should be no traces of pink in the middle. If you cut into a piece of boiled ground beef and it’s still red or pink inside, it needs to be cooked longer.
Check the internal temperature
Using a food thermometer is the most reliable way to ensure ground beef reaches a safe internal temperature. Ground beef is considered done when it reaches 160°F.
To check, insert an instant-read thermometer into the thickest part of the meat, making sure it’s not touching any bones or the cooking pan. Wait 10-15 seconds for the thermometer reading to stabilize before checking the temperature.
Test for firmness
The firmness of fully cooked ground beef can also indicate doneness. When cooked to 160°F, ground beef should be firm throughout and not mushy or look wet and undercooked.
To test, use a fork or your fingers to gently press on the meat in a few spots. Properly cooked ground beef will spring back and not leave an imprint.
Boil until no longer pink
If boiling ground beef in a saucepan, you can visually inspect the meat as it cooks. Bring the water to a boil, then add the ground beef. Break it apart and stir occasionally as it cooks.
Boil the ground beef for at least 3-5 minutes after it loses its pink color, stirring frequently. The meat should turn from pink to brown or gray when done.
Drain and rinse
Once finished boiling, immediately drain the ground beef in a colander and rinse with hot water. This stops the cooking process so the meat doesn’t overcook.
Rinsing also helps remove some of the fat from the meat. Blot the cooked ground beef with paper towels before adding it to dishes or recipes.
Avoid undercooked ground beef
It’s important to fully cook ground beef to destroy any harmful bacteria like Salmonella or E. coli. Undercooked ground beef can pose a food safety risk.
Use a food thermometer to precisely check the internal temperature. Cook ground beef patties and casseroles to 160°F. Stir boiled ground beef frequently and cook until no traces of pink remain.
If reheating cooked ground beef, heat it to 165°F to ensure it’s safe to eat.
Signs of undercooked ground beef
- Bright pink or red color in the middle
- Soft, mushy texture
- Wet, glossy appearance
- Spongy feel when pressed
- Juices running clear, not brown
Tips for boiling ground beef
Follow these tips for tender, flavorful boiled ground beef:
- Use 85% or 90% lean ground beef for the best texture after boiling.
- Break up large clumps of meat with a spoon as it boils.
- Don’t overcook – boil just until no pink remains.
- Drain in a colander and rinse with hot water.
- Blot with paper towels before using in recipes.
- Add salt after cooking for better flavor.
Uses for boiled ground beef
Fully cooked, drained and rinsed ground beef is versatile to use in many dishes:
- Tacos, burritos, nachos
- Pasta sauce or lasagna
- Chili, soups, stews
- Casseroles like sloppy joes
- Stuffed peppers or cabbage rolls
- Salads, rice bowls, burrito bowls
Storage tips
Here are some guidelines for storing cooked ground beef safely:
| Storage Method | Maximum Storage Time |
|---|---|
| Refrigerator | 3-4 days |
| Freezer | 3-4 months |
Store cooked ground beef in an airtight container. Place larger amounts in a shallow pan before refrigerating so it cools quickly. Frozen ground beef should be thawed in the refrigerator.
Reheating guidelines
It’s important to properly reheat leftover boiled ground beef to 165°F for food safety:
- On the stove – Heat gently over medium-low heat, stirring frequently.
- Microwave – Heat in 30 second intervals, stirring between each.
- Oven – Bake in a casserole dish at 350°F until hot, 165°F.
Only reheat boiled ground beef once for food quality and safety. Discard if it has an off smell, color, or texture.
Conclusion
Checking several doneness signs like color change, temperature, and firmness ensures boiled ground beef is fully cooked. Taking the beef’s temperature to 160°F is the best way to verify safety and doneness.
Allowing ground beef to boil until no traces of pink remain, rinsing it after cooking, and properly storing leftovers are also important for quality and food safety.