Beef, ground, medium fat, boiled Calories

Small crumbles of ground beef usually cook in about 10–15 minutes, though the amount and pan affect the time. For safety, cook it throughout to an internal temperature of 160°F (71°C).

Use boiled ground beef in pasta sauce, chili, tacos, soups, or cottage pie. Drain it if the dish should be dry, or keep some cooking liquid for a sauce; adding aromatics and seasoning improves its mild flavor.

Drain it if you want a drier, less greasy result, but you do not have to discard the liquid. The cooking liquid can add flavor to soup or sauce; skim off visible fat if you prefer.

Boiling can avoid the extra cooking oil used for frying, but it does not remove all the fat already in the beef. Draining the cooking liquid and any separated fat can reduce the amount left in the finished dish.

Yes. Cool the cooked beef promptly, divide it into airtight portions, and freeze it. Thaw it in the refrigerator and reheat it thoroughly; freezing is useful for meal prep, though texture may become slightly drier.

Cooked ground beef keeps for 3–4 days in a refrigerator set at 40°F (4°C) or colder. Refrigerate it within two hours of cooking in a covered container, and discard it if it smells off or feels slimy.

No. Rinsing raw ground beef can spread bacteria through splashes onto the sink, counters, and utensils. Put it straight into the pan and cook it thoroughly; washing does not make the meat safer.

Yes, babies who have started solid foods can eat thoroughly cooked ground beef in a texture suited to their abilities. Serve it finely minced or mashed, without added salt, and supervise them while they eat.

Yes, reheat refrigerated ground beef until it is steaming hot throughout, stirring so it heats evenly. Reheat only the portion you plan to eat rather than repeatedly warming and cooling the whole batch.