![The only way to know that beef is truly cooked is by checking its temperature with a thermometer. The U.S. Department of Agriculture recommends cooking all whole-muscle cuts of beef to a minimum of 145 degrees Fahrenheit and all ground beef products and enhanced or blade-tenderized products to a minimum of 160 F.](https://secure.caes.uga.edu/news/multimedia/images/2801/MeatThermoLR.jpg)
Grilling Safety
It’s football season, and tailgating before a game is a traditional part of the experience. Unfortunately, grilling your favorite cut of beef means increasing the potential for foodborne illness due to improper handling of food.
These reminders from the University of Georgia Meat Science and Technology Center will provide you with grilling skills to keep foodborne illness far from your fall tailgating get-togethers.