Rinsing raw meat before cooking is a common practice in many American households, but why do so many people insist on doing it? There are a few main theories behind rinsing meat before cooking:
To Clean the Surface
One of the most common reasons people cite for rinsing raw meat is to clean off any visible blood, juices, or other fluids on the surface. Some find the slimy texture unappealing and want to rinse it off before cooking. Rinsing may make the meat more visually appealing.
To Remove Bacteria
There is a pervasive belief that rinsing meat washes away bacteria on the surface. Many people think a quick rinse under running water will help purge any potentially harmful microbes. However, research shows this is not effective – plain water does not kill or remove bacteria.
Out of Habit
For some, rinsing meat before cooking is a habit passed down for generations. Their parents or grandparents may have always rinsed meat before cooking, so they continue the tradition without questioning it. It’s seen as the proper way to prepare meat.
To Remove Blood and Residues
Some advocates of rinsing meat argue that it helps get rid of blood, bone fragments, fat residues, and other debris that may be present on the raw meat. Rinsing may help remove excess blood or bits of bone that were not properly trimmed off.
To Moisten the Surface
A moist surface on meat may help spices, marinades, or breading adhere better before cooking. Some rinse meat believing it will aid browning or getting a nice crust when cooking. However, experts say meat’s natural moisture is sufficient.
To Thaw Faster
Running cold water over frozen meat may help it thaw slightly faster than just letting it sit out. However, food safety experts warn against thawing meat at room temperature as it allows bacteria to rapidly multiply. There are safer methods for quick thawing.
The Problems With Rinsing Meat
Despite the numerous theories behind why people rinse meat, food safety experts agree that rinsing raw meat is an unnecessary and potentially risky practice for the following reasons:
- Rinsing does not remove or kill bacteria – it can actually spread bacteria around the kitchen.
- The moisture from rinsing may help bacteria multiply faster.
- Rinsing may splatter bacteria onto other surfaces, utensils, and foods.
- Any chemicals, metals, or contaminants present are not removed by rinsing with water.
- Valuable vitamins and minerals can be lost.
- Moisture on the surface may prevent browning and flavor development.
Expert Recommendations
The U.S. Department of Agriculture and other food safety organizations unanimously agree that rinsing raw meat is an unnecessary practice that provides no benefit and has risks.
Instead, experts offer the following advice:
- Pat meat dry with paper towels to remove excess moisture and residues.
- Trim off any excess fat or connective tissue.
- Use a sharp knife to carefully remove any bone fragments or heavy membranes.
- Place meat directly in the cooking vessel or on the cooking surface.
- Season, marinate, or bread meat as desired before cooking.
- Wash hands, utensils, surfaces, and cutting boards after handling raw meat.
- Use a meat thermometer to ensure meat reaches the proper internal temperature when cooked.
The Verdict
While rinsing meat is a common habit, research shows it is unnecessary and potentially hazardous. Cooking meat thoroughly to the right temperature kills harmful bacteria, not rinsing. To avoid foodborne illness, skip rinsing meat altogether and focus on safe handling, prepping, and cooking.
Frequently Asked Questions
Does rinsing remove bacteria from meat?
No, rinsing meat does not remove bacteria. Washing with plain water does not kill or remove pathogens on the surface. Bacteria can only be killed when meat is cooked to proper temperatures.
Does meat need to be rinsed after buying it from the store?
No, meat from reputable grocery stores does not need to be rinsed. As long as the sell-by date has not expired, commercially sold raw meats are generally safe to cook as is. Rinsing is not a necessary step.
Can you get sick from not rinsing meat before cooking?
You cannot get sick specifically from not rinsing meat before cooking. As long as the meat is cooked thoroughly to safe internal temperatures, any bacteria present will be killed. Not rinsing also reduces the risk of spreading bacteria in the kitchen.
What is the best way to clean meat?
The safest way to clean meat is to pat it dry with paper towels to absorb excess moisture and residues. Use a sharp knife to trim off any fat, membranes, or connective tissue. Meat should never be washed under running water, as this can spread bacteria.
Is it OK to rinse chicken?
It is not recommended to rinse raw chicken. Washing chicken under running water can splash bacteria onto kitchen surfaces. Cooking chicken thoroughly to an internal temperature of 165°F is the only way to kill bacteria.
Conclusion
Rinsing raw meat before cooking is a common habit, but experts agree it is unnecessary and potentially risky. Research shows that washing meat with plain water does not remove or kill bacteria. The best way to ensure meat is safe is by cooking it thoroughly to safe internal temperatures to kill any potential pathogens. When handling raw meat, be sure to wash hands, utensils, and surfaces after contact. By following food safety guidelines, there is no need to rinse meat before cooking.