To stay on the safe side, the USDA recommends cooking beef, bison, veal, goat, and lamb until it has an internal temperature of 145 degrees, then letting it rest for 3 minutes before cutting into ...

It applies to both raw and cooked ground beef. Though the scent of fresh ground beef is barely perceptible, rancid meat has a tangy, putrid odor. Once it goes bad, it’s no longer safe to eat.

ALDI, Recall, The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about a raw beef product that may be contaminated.