The USDA does not recommend washing raw meat before cooking—including ground beef.
Why?
Rinsing raw beef increases risk of cross-contamination in the sink and countertop
Splashing water spreads bacteria like E. coli or Salmonella to surfaces and utensils
Washing doesn’t kill bacteria—it just moves it around
If you’re concerned about fat, choose leaner cuts (90/10 or 93/7) instead of rinsing high-fat varieties.
What About After Cooking?
Some people prefer to rinse after cooking —especially when making ground beef for salads, lettuce wraps, or low-fat meals.
While this can help reduce grease and calories, it’s not always necessary:
Use a slotted spoon to skim fat from the pan
Place cooked beef on paper towels to drain
Add a bit of broth or water to sauces to balance oiliness
There’s no one-size-fits-all answer—it really comes down to personal preference and cooking style .
Pros and Cons Summary
