Cooking habits often vary from household to household, and few topics generate as much debate as food preparation and kitchen hygiene. Everyone seems to have their own take on what’s right or wrong in the kitchen, and once people get set in their ways, it can be tough to change their minds. One question that continues to stir up conversation is whether or not you should rinse ground beef before cooking it. Some argue it’s a must for health reasons, while others claim it’s completely unnecessary—and even counterproductive. To get a clearer picture, let’s explore what both experts and everyday home cooks have to say about this surprisingly divisive issue.

There’s a group of home cooks who firmly believe that rinsing ground beef is beneficial, especially for those trying to make their meals leaner. The idea is that by running the meat under water, you can rinse away some of the excess fat. Supporters of this method say it’s a simple way to cut down on calories and saturated fats, making meals a little bit healthier without too much effort. For people monitoring their fat intake, especially those with dietary restrictions or health conditions, this extra step might feel like a smart precaution.

However, many culinary professionals disagree with the practice of rinsing ground beef before cooking. According to chefs and food safety experts, rinsing ground meat not only has little benefit but can actually do more harm than good—at least from a taste and texture perspective. Fat in ground beef is essential for flavor and juiciness. When you wash the meat, you’re likely washing away some of that fat, which can leave the final dish dry, bland, and less satisfying. The fat plays a crucial role in how the meat browns and how it holds together during cooking. Without it, the texture may become crumbly or rubbery—far from the rich, savory bite most people expect from well-cooked ground beef.

Beyond concerns about taste, rinsing raw meat in general—including ground beef—can create a mess in your kitchen and potentially pose health risks. Water splashing off the raw meat can spread bacteria around the sink area, onto nearby countertops, and even onto utensils or dishes left out nearby. This cross-contamination can be dangerous if the surfaces aren’t thoroughly cleaned and disinfected afterward. In fact, the risk of spreading bacteria is one of the biggest reasons food safety authorities urge people not to wash meat before cooking.

@uthika_naidu Should you rinse your minced meat? In my experience and to my knowledge, the answer is NO. A rule of thumb in an industrial kitchen is that washing any meat, especially chicken, increases the ability of water droplets to spread across kitchen sinks and surfaces. This, in turn, will increase the risk of foodbourne illnesses such as salmonella. Cross contamination can literally shut down a restaurant due to its severity if bacteria reaches the consumer. But let’s forget an industrial kitchen. Trying to disinfect all surfaces in a home kitchen is difficult when you are unsure of where exactly the droplets have spread. This is the most important reason why we don’t wash meat. I’d also like to make you aware of the following : Sausages are packed with unwashed minced meat, and so are burger patties. If you are an end user of these convenience products, the logic of washing mince in your own home is pointless. Of course, I’m not here to change your method of food preparation, but rather to help you understand the risk factor attached to it. Prepare your meat in the way you’re most comfortable with… I hope this helps. #SAMA28 #fyp #viral #washingmeat #southafrica ♬ Come Check This – FETISH

There’s also the matter of what happens when all that fat and water gets rinsed down the kitchen sink. Homeowners know that pouring grease or fat down the drain is a bad idea. Once it cools and solidifies, it can clog your pipes and cause serious plumbing issues that require expensive repairs. If your goal is to reduce fat in your meal, a better approach is to cook the meat first and then drain or blot the fat from the pan using a spoon, colander, or paper towels. You can also refrigerate the leftover grease until it hardens, then throw it in the trash—this method is both safer and more eco-friendly.

According to the USDA, rinsing raw ground beef is not only unnecessary—it’s discouraged. Their official guidance explains that cooking ground beef to a safe internal temperature (160°F) is enough to kill harmful bacteria. They also stress that rinsing meat actually increases the risk of foodborne illness due to the potential for cross-contamination. Instead, they recommend focusing on proper cooking techniques and keeping your prep area clean and sanitized throughout the cooking process.

So, what’s the final takeaway? In the end, whether or not you rinse your ground beef is up to you—but it’s worth considering the downsides. While some people swear it helps reduce fat, most experts agree that it can negatively impact flavor, texture, and safety. With the USDA advising against it, the safer and more effective approach is to cook the meat thoroughly and drain off any excess fat as needed. So the next time you’re tempted to rinse that ground beef under the faucet, you might want to think twice. Your taste buds—and your plumbing—will probably thank you.