Ground Beef

Ground beef may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. For information on different cuts and preparations of beef, see brisket and steak.

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

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. Cooked 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. Meat is a common choking hazard, though ground beef is less of a risk than, say, a cube or chunk of steak, which doesn’t fall apart as easily. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

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, when prepared properly, 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.

Meatballs may be offered to babies 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 baby will be to shove the whole thing in their mouth.) Smaller, harder meatballs pose a higher risk of choking because they are round, challenging to chew, and closer in size to a baby’s airway. Unfortunately, this includes many brands of store-bought meatballs, so homecooked meatballs can be a safer way to go. If you offer a large meatball and baby munches it down to a concerning size, simply take it away and replace it with a new, large meatball. You can repurpose the half-eaten meatball by mashing into other foods.

When making or purchasing meatballs to share with baby, read the food labels. Meatballs often have sodium levels in excess of what babies need and may contain common allergens, including dairy, egg, sesame, and wheat.

Yes—as long as ingredients listed on the food label have been safely introduced. Ingredients used to make plant-based meat vary, but they can lots of protein and plenty of plant-based iron. That said, plant-based meat is highly processed and often contains sodium in excess of what a baby or toddler needs. A bite or two certainly won’t hurt, though if your goal is to minimize sodium, you may want to wait until after the first birthday to serve plant-based meat regularly.