The image of rinsing cooked ground beef under the faucet has been passed around as a kitchen hack for reducing fat. But this practice is based on a misunderstanding of both cooking science and food safety. Flavor in cooked meat isn’t just in the protein fibers; it’s concentrated in the delicious browned bits and rendered fat left in the pan. Rinsing washes this flavor foundation away, resulting in a dull, muted ingredient that can weaken an entire dish. You wouldn’t rinse a seared steak, so why treat ground beef any differently?
From a safety perspective, introducing water to cooked beef creates more problems than it solves. While cooking to 160°F eliminates harmful bacteria, rinsing can aerosolize contaminants, spreading them to clean surfaces.
The goal of reducing fat is better achieved through methods that don’t compromise taste or safety. Simply draining the meat after cooking or using a slotted spoon to transfer it from the pan effectively removes most grease. For those seeking a very lean result, blotting is a safe and flavor-friendly alternative. Ditch the rinse and keep the flavor—your recipes will thank you.