For generations, people have debated whether raw ground beef should be washed before cooking. Some believe rinsing makes the meat cleaner or removes excess fat, but food-safety experts recommend avoiding the sink. Washing raw beef does not reliably remove harmful bacteria and can instead spread contaminated water droplets onto sinks, counters, utensils, and nearby surfaces. What seems like a cleaning step can create another food-safety risk.

The safest approach is to cook ground beef thoroughly. It should reach an internal temperature of 160°F (71.1°C), measured with a food thermometer rather than by its color. Because grinding can spread bacteria throughout the meat, the entire portion needs to reach the recommended temperature. If you want less fat, choose leaner beef and drain the rendered fat after cooking. Rinsing cooked beef may remove some grease, but it can also take away flavor and moisture.

One mistake to avoid is pouring leftover grease down the kitchen sink. As it cools, the fat can harden inside the pipes and contribute to stubborn blockages. Instead, allow the grease to cool and dispose of it properly. This simple step can help prevent expensive plumbing problems.

Good food safety also means keeping raw ground beef refrigerated until you are ready to cook it. Wash your hands after handling the meat, and properly clean cutting boards, knives, counters, and other utensils that have touched it. Keep raw beef away from foods that will be eaten without cooking to reduce the risk of cross-contamination.

Leftovers should also be refrigerated promptly instead of being left at room temperature for too long. When reheating cooked beef, make sure it is heated thoroughly. These basic habits are far more important than trying to make raw beef “cleaner” with water.