No — you should not wash minced (ground) beef before cooking it.
Here’s why chefs and food-safety folks are very firm about this:
🚫 Why washing minced beef is a bad idea
- It spreads bacteria
Rinsing splashes raw-meat bacteria (like E. coli or Salmonella) all over your sink, counters, and nearby utensils. - It doesn’t make it safer
Bacteria are killed by proper cooking, not by water. - It ruins texture & flavor
Washing removes surface proteins and fat, giving you dry, bland meat that won’t brown properly.
✅ What to do instead
- Cook minced beef to safe internal temperature (about 70°C / 160°F).
- Handle it with clean hands and utensils.
- Clean surfaces well after prep.
🤔 When people think they “should” wash it
Some do this to remove:
- Smell → usually a sign the meat isn’t fresh
- Excess fat → better to drain fat after cooking
- “Impurities” → modern meat doesn’t need washing
Chef tip
If you want less grease, brown the beef first, then drain the fat. You’ll keep the flavor and stay safe.
Bottom line: washing minced beef is unnecessary, unsafe, and counterproductive.
If you want, I can share the best way to brown mince without clumping or how to make it extra juicy 🍔🔥