"In fact, USDA [U.S. Department of Agriculture] notes that water can splash bacteria up to three feet surrounding your sink, so it's vital to clean those surrounding areas to avoid any cross-contamination," she told me.3
Heidi Meyer, who co-created Pound of Ground Crumbles, agrees.
"I believe the wisdom suggests you should not wash raw ground beef for fear of splattering raw juices throughout your kitchen," she told me. "Either way you should always cook ground beef to a safe and savory 160°F."
How about cleaning ground beef after it has been cooked?
"We've also seen the trend of washing ground beef after it's been cooked," Clark says. "From a food safety standpoint, there's no need, but if you're worried about the fat, just drain your ground beef. Anything left will be a delicious flavor that you do not want to miss out on."
What are the chefs' reactions to the washing ground beef trend? We chatted with Ferrell Alvarez, a Tampa-based chef and restaurateur affiliated with The Proper House Group. Nebraska Mini-Mart, one of the group's restaurants, provides hamburgers.
"I've never heard of rinsing ground beef," Alvarez admits. "I don't think it's going to harm anything, but there's no point at all."
Bottom line.
Put down the colander. Rinsing raw ground beef may contaminate your kitchen surfaces with bacteria-laden fluids.
After the steak has been grilled, you are just emptying its exquisite flavor. If you want to eliminate some of the fat, drain the meat but don't rinse it.
