What is the minimal internal cooking temperature for fresh beef 4:1?

The correct answer regarding the minimal internal cooking temperature for fresh beef, specifically a 4:1 ratio which typically indicates a burger, is not 175°-190°. The recommended minimum cooking temperature for ground beef, including those with a 4:1 meat-to-fat ratio, is actually 160°F. This temperature ensures that harmful bacteria such as E. coli and Salmonella are effectively killed, making the beef safe for consumption.

To clarify further, the other options present temperatures that exceed the required safe threshold for ground beef or fall below. For instance, while 165°F is a safe temperature for poultry, it is too high for ground beef, which should only reach 160°F. Similarly, 155°F and 145°F are below the necessary temperature requirements for ensuring the safety of ground beef. Ground beef must reach 160°F to be safe to eat, which is crucial for preventing foodborne illness.