A usual question about cooking ground beef is whether it should be rinsed first. Some people swear that rinsing gets rid of germs and extra fat, while others say it’s not necessary. Let’s look at the truth.
People started rinsing ground beef because they wanted to get rid of extra fat and bugs like E. coli. But people who work in food safety say that rinsing might not be the best way to do it. Water can’t get deep enough into the meat to kill the germs that are already there.
It’s possible for cross-contamination to happen more often when you rinse. Bacteria can spread to hands, surfaces, and other things that come in touch with water and raw meat.
To make sure food is safe, the USDA says to cook ground beef until it reaches 160°F (71°C). Since this heat will kill germs, there’s no need to rinse.
Rinsing can also cause nutrients to be lost. Iron, copper, and B vitamins can all be found in ground beef in good amounts. If you wash these important nutrients away with water, your meal will not be as healthy.
So, what’s the best way to go about it? Instead of washing, pay attention to how to safely handle ground beef:
Keep ground beef below 40°F (4°C) at all times.
Don’t touch other things with raw meat on them.
Clean the cutting boards and tools you use.
Get the ground beef to 160°F (71°C) done.
Some people say that splashing cold water over ground beef can help get rid of extra fat. This method isn’t perfect, though, and the amount of fat in different cuts changes.
Use cold water and a fine-mesh strainer if you still want to rinse. Use paper towels to pat the meat dry to remove as much water as possible.
To sum up, washing ground beef is not needed to keep it safe. Make sure you follow the right ways to handle, store, and cook food to make sure you get a tasty and safe meal.
It doesn’t matter if you’re a professional chef or a home cook; knowing how to rinse ground beef will help you make better decisions in the kitchen.
