“Many people rinse ground beef to reduce fat content or to remove any excess blood and liquid that might be present,” notes one culinary source.1 In certain cultures, washing meat before cooking is a standard practice. This approach is believed to improve cleanliness and ensure that any germs or residue from handling are eliminated before the beef is cooked.2
The Case Against Rinsing Ground Beef
The majority of experts strongly advise against rinsing ground beef. The U.S. Department of Agriculture (USDA) and food safety experts argue that rinsing raw meat can actually do more harm than good. When you rinse the meat, water can splash bacteria such as E. coli or Salmonella around your kitchen, contaminating other surfaces, utensils, and foods.
“Washing ground beef before cooking it is not worth doing,” says Melanie Marcus, a chef and registered dietitian. “When water comes into contact with raw meat during washing, it can cause splashing, which spreads bacteria like E. coli and Salmonella to other surfaces and utensils in the kitchen”.3 Instead of rinsing, it’s recommended to handle the beef carefully and cook it to a safe internal temperature of 160°F. This temperature is sufficient to kill any harmful bacteria present in the meat.
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