Food safety experts (USDA, CDC) say: Do NOT rinse raw meat, including ground beef.
❌ Why rinsing ground beef is a bad idea
1. It doesn’t remove bacteria
• Bacteria like E. coli and Salmonella are killed by heat, not water
• Only cooking to 160°F / 71°C makes it safe
2. It spreads bacteria
• Water splashes bacteria around the sink, counters, dishes, and hands
• This is called cross-contamination and is a real risk
3. It ruins texture & flavor
• Rinsing washes away natural juices
• Ground beef becomes mushy and bland
4. Ground beef is different than whole cuts
• Any bacteria is already mixed throughout the meat
• Rinsing only touches the surface, so it’s pointless
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✅ What ACTUALLY makes ground beef safe
• Cook until no pink remains
• Internal temp: 160°F (71°C)
• Wash hands, utensils, and surfaces after handling raw meat
That’s it. Simple and effective.
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🤔 Why some people rinse meat anyway
This habit often comes from:
• Older cooking traditions
• Watching family members do it
• Wanting to remove “blood” (which is actually myoglobin, not blood)
• Fear of bacteria (totally understandable!)
But modern food safety guidance has changed as we’ve learned more.
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🧠 About your kids
You were acting out of concern — totally valid as a parent ❤️
But for future reference: unrinsed, properly cooked ground beef is completely safe for children.