Washing ground beef before cooking is a common misconception, but it’s not only unnecessary — it can actually be unsafe. Here’s what you need to know:
Why You Should Not Wash Ground Beef
- Risk of Cross-Contamination
Washing raw meat can spread bacteria like E. coli and Salmonella to your sink, countertops, and other kitchen surfaces through splashing water. - Does Not Make Meat Cleaner
Cooking ground beef to the proper temperature kills harmful bacteria. Rinsing it with water won’t make it safer. - Affects Texture and Flavor
Washing can wash away natural fats and juices, making your beef less flavorful and dry.
What You Should Do Instead
- Cook ground beef thoroughly to an internal temperature of 160°F (71°C).
- Use separate utensils and cutting boards for raw meat.
- Wash your hands and surfaces thoroughly after handling raw beef.
What About Other Meats?
- Chicken and turkey also should not be washed. The same risk of spreading bacteria applies.
- Whole cuts like steak or roast do not need to be washed — just pat dry if needed.
Final Word
Washing ground beef is not only unnecessary, it increases your risk of foodborne illness. Focus on safe handling and proper cooking instead.