Ground beef is a staple in many dishes including chili, tacos and meatloaf. Though not necessary, some individuals prefer to wash their ground beef with water before cooking. The washing can remove excess blood that seeps out of the beef naturally. In addition, some might be wary of the people handling the meat before it was packaged even though the ground beef sold in supermarkets is regulated as to the type of safety precautions taken in the handling and packaging of meat. Though rinsing the beef may settle your mind, the USDA recommends not washing your meat to prevent cross-contamination. The best way to ensure the beef is safe to eat is to cook the beef until it reaches an internal temperature of at least 165 degrees Fahrenheit.
Remove the ground beef from the it packaging.
Place the ground beef in a colander. Rinse the ground beef with cool to lukewarm water. Hot water may partially cook the meat. Rinse until the water coming from the colander turns clear.
Shake the colander to remove excess water. Transfer the ground beef to the cooking vessel of your choice. Use the beef immediately after rinsing.
Thoroughly disinfect the sink, any surfaces surrounding your cooking areas and colander immediately after use. To disinfect you can use antibacterial wipes, bleach diluted with hot water or disinfectant sprays. Wash the colander with hot water and soap; if possible place the colander into the dishwasher to be washed.
Rinsing the beef may result in a loss of flavor.
When rinsing beef cross-contamination is a concern wash any surface the beef came in contact with as well as surfaces surrounding the sink and oven thoroughly. Do not use sponges that will be reused to disinfect areas. Use wipes or paper towels that will be thrown away immediately after use. Always wash your hand prior to and after handling raw beef.