What is the internal receiving temperature of fresh raw beef?

The internal receiving temperature of fresh raw beef is 41°F. Maintaining this temperature is crucial because it helps to minimize the growth of harmful bacteria and pathogens that can lead to foodborne illnesses. When beef is received at temperatures exceeding 41°F, there is an increased risk that bacteria such as Salmonella or E. coli could multiply to unsafe levels, especially if the beef is not cooked or handled properly afterward.

Receiving beef at or below 41°F ensures that it remains within the safe temperature zone required for perishable foods, aligning with food safety regulations and guidelines. This standard helps to ensure that the meat maintains its quality and safety for consumption.