Ground Beef

Ground beef, when well-cooked, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Butchering beef carcasses into steaks, roasts, and other popular cuts results in smaller pieces called trimmings that are ground or finely chopped to create ground beef. Hamburger contains ground beef with added beef fat for flavor. How much beef fat is used depends on where you live, as regulations vary by country. In the United States, both ground beef and hamburger may contain no more than 30% of beef fat—and ground beef contains no added fat. The fat in ground beef comes from the trimmings, which can be either lean or fatty. This is why packages of ground beef are often labeled with a ratio, such as 80% lean / 20% fat meat.

Yes. Ground beef is a protein-rich food that is often high in fats to fuel baby’s rapid growth. It is also filled with other essential nutrients, such as iron, zinc, selenium, choline, and vitamin B6. Together, these nutrients ensure a healthy metabolism, support growth and development, build a strong immune system, and work to prevent anemia. Around 6 months of age, babies need increasing amounts of iron, and beef offers a great source of dietary iron at this stage of baby’s life.

Always cook ground beef until the internal temperature has reached 160 F (71 C), as ground beef carries a high risk for foodborne illness from harmful bacteria like E. coli and Salmonella when the meat is not cooked thoroughly.

Yes, when well-cooked and prepared in an age-appropriate way, unless you live in Argentina or another region where there are relatively high rates of hemolytic uremic syndrome, or HUS.

Health organizations in Argentina have stated that ground beef should not be served to children under 5 years of age due to an increased risk of contamination with a particular strain of E.coli (Shiga toxin-producing E. Coli O157) that can cause severe complications, including HUS. HUS is a potentially life-threatening condition that damages the kidneys and affects red blood and clotting cells, and children under 5 years of age and immunocompromised children are among those most at risk. That said, research in Argentina has shown that there are other risk factors for HUS in children, including contact with farm animals and interaction with another child under 5 years of age with diarrhea.

Remember that the recommendation to avoid ground beef is highly region-specific. In the United States, for example, there are no recommendations to avoid cooked ground beef for babies.

No. Beef is not a common food allergen, but allergic reactions to beef have been reported. Certain tick bites (mainly the Lone Star tick in North America, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3-8 hours after red meat, such as beef, is consumed. However, some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues (such as liver) from mammals. Alpha gal allergy is more prevalent in the southeastern United States, but is starting to become more common in other areas as the geographic distribution of the Lone Star tick expands. While uncommon, individuals with a dairy allergy may also have a slightly increased risk of being sensitive to beef. Note that studies suggest that in individuals with confirmed allergy to beef, a large percentage are also allergic to cow’s milk.

As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely as baby eats. If there is no adverse reaction, gradually increase the serving size over time.

Yes. Ground beef can be firm and challenging to chew, and loose, dry crumbles can scatter unpredictably in baby’s mouth, all of which are qualities that increase the risk of choking. To reduce the risk, make sure ground beef is soft and mashable, and prepare and serve it in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Babies can eat meatballs starting at 6 months of age as long as the meatballs are thoroughly cooked, soft, and at least 2 inches (5 cm) in diameter. The bigger the meatball, the less likely that baby will pop the whole thing in their mouth. The softer the meatball, the lower the risk of choking: to soften meatballs, cook them in sauce or stew or mix softening ingredients into the meatball batter, such as breadcrumbs, cooked grains, or nut or seed flours. Take care with pre-cooked or store-bought frozen meatballs: they are often small (closer in size to a baby’s mouth) and firm, qualities that increase the risk of choking. When sharing these types of meatballs with babies, minimize the risk of choking by breaking the meatballs into tiny crumbles to mix into a soft, scoopable food, such as mashed vegetables, porridge, or yogurt. 

Meatballs can cause gagging as they fall apart in the mouth, and if the meat is dry, it can stick to the roof of the mouth, leading to more intense gagging and even a vomit. If this happens, try to stay calm and give baby the opportunity to work the food forward on their own. As babies munch on a large meatball, they may break down the food into smaller sizes. If the smaller size makes you nervous, simply take away the smaller piece and replace it with a new, large meatball. You can also break the pieces into crumbles and mix them into another food, such as mashed potatoes, any puree or mash, or yogurt.

Finally, know that meatballs may contain various common allergens, including dairy, egg, sesame, and wheat. Be sure to read the labels on store-bought prepared foods and safely introduce any allergens to the child before sharing the prepared food.

Yes—as long as any common allergens listed on the food label have been safely introduced. Ingredients used to make plant-based meat vary, but they can offer lots of protein and plenty of plant-based iron. Offer plant-based beef alternatives following our age-based suggestions for ground beef, but be attentive to the particular product you’re working with and how its texture may differ as it cooks. Make sure the plant-based meat is cooked thoroughly, but stays soft and easily mashable.