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Andrea Rock – How Safe Is Your Ground Beef?

If you don’t know how the ground beef you eat was raised, you may be putting yourself at higher risk of illness from dangerous bacteria. You okay with that?

The American love affair with ground beef endures. We put it between buns. Tuck it inside burritos. Stir it into chili. Even as U.S. red meat consumption has dropped overall in recent years, we still bought 4.6 billion pounds of beef in grocery and big-box stores over the past year. And more of the beef we buy today is in the ground form—about 50 percent vs. 42 percent a decade ago. We like its convenience, and often its price.

The appetite persists despite solid evidence—including new test results here at Consumer Reports—that ground beef can make you seriously sick, particularly when it’s cooked at rare or medium-rare temperatures under 160° F. “Up to 28 percent of Americans eat ground beef that’s raw or undercooked,” says Hannah Gould, Ph.D., an epidemiologist at the Centers for Disease Control and Prevention (CDC).

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