Before and after handling ground beef, always wash hands, cutting boards, dishes, utensils, and countertops with hot soapy water.

To prevent cross-contamination, keep ground beef separate from other foods both in the refrigerator and during preparation.

Invest in a meat thermometer and ensure that ground beef is cooked to an internal temperature of 160°F (71°C) to eradicate harmful bacteria.

After fully cooking the ground beef, you can drain off the excess fat from the pan, achieving a similar effect to rinsing without the risk of spreading bacteria.

Rinsing ground beef is not only unnecessary, but it also does not significantly reduce fat content and presents potential risks for food contamination in the kitchen. The key to safe and delicious ground beef is in the handling and proper cooking techniques. Always prioritize temperature control and kitchen hygiene over the misconception that rinsing can cleanse your meat. By doing so, you’ll enjoy tasty, healthier meals without the unintended spread of bacteria.