At what temperature should tenderized or ground meats be cooked?

The correct cooking temperature for tenderized or ground meats is 155°F. This temperature is crucial for ensuring that any potential harmful bacteria or pathogens that may be present in the meat are effectively destroyed, thereby reducing the risk of foodborne illness.

Tenderized and ground meats have a higher risk of contamination since the grinding process can introduce surface bacteria throughout the product. Cooking these meats to 155°F allows them to reach a safe internal temperature where harmful organisms, such as E. coli or Salmonella, are killed off, ensuring that the meat is safe to consume.

While other temperatures are relevant for different kinds of meats—like 145°F for whole cuts of beef, pork, lamb, and veal—the specific need for a higher cooking temperature for tenderized and ground meats highlights the importance of food safety practices in cooking. Understanding these temperature guidelines helps to ensure health and safety in food handling and preparation.