Another common reason for rinsing might be to remove bacteria or contaminants that are on the surface of the beef. However, it’s important to note that most bacteria on ground beef are eliminated through proper cooking, which means heating the meat to an internal temperature of at least 160°F (71°C). Rinsing with water does not kill bacteria; in fact, it can increase the risk of spreading bacteria around your kitchen—on countertops, sinks, and other surfaces—through the process called “cross-contamination.”

The United States Department of Agriculture (USDA) does not recommend rinsing meat or poultry before cooking. They assert that washing these products is not necessary and is more likely to spread bacteria to other foods, utensils, and surfaces through cross-contamination. They strongly advocate for proper cooking techniques to ensure that any pathogenic organisms are destroyed.