Ground beef is a kitchen staple that can be used in many delicious recipes like burgers, meatloaf, chili, and more. However, there is an ongoing debate about whether you need to wash ground beef before cooking it. Here is a comprehensive look at the pros and cons of washing ground beef to help you decide if it is a necessary step when preparing it.
Should You Rinse Raw Ground Beef?
The main reason often cited for rinsing raw ground beef before cooking it is to remove any bacteria on the surface. Ground beef can potentially harbor pathogenic bacteria like Salmonella and E. coli that can make you sick if ingested. Some people believe that running the ground beef under water will help wash away these germs.
However, according to the United States Department of Agriculture (USDA), rinsing raw ground meats like beef is not recommended. Any bacteria present are likely to be distributed throughout the meat during the grinding process rather than just clinging to the surface. So rinsing will not significantly reduce the amount of pathogens. Instead, it could spread the germs to your sink, countertops, and other surfaces, contaminating them.
The USDA states that the only way to kill any potential bacteria in ground beef is to cook it thoroughly to an internal temperature of at least 160°F. Therefore, the agency advises against rinsing or washing raw ground meat and poultry.
Disadvantages of Washing Ground Beef
There are a few potential risks with rinsing raw ground beef before cooking:
- May spread bacteria – As mentioned, rinsing ground beef could splash bacteria onto kitchen surfaces, leading to cross-contamination.
- Can cause texture issues – Letting ground beef soak in water can alter the texture, making it mushy and less juicy when cooked.
- Can dilute flavor – Rinsing may dilute the beef flavor or wash away spices and seasonings you added.
- May increase risk from splashing – You could inadvertently splash raw beef juices on yourself while rinsing, increasing the chance of foodborne illness.
For these reasons, food safety experts including the USDA, FDA, and Centers for Disease Control (CDC) all advise against rinsing or soaking ground meats.
Are There Any Benefits to Washing Ground Beef?
There are a limited number of situations where rinsing ground beef briefly may provide some benefit:
- If the meat was very loosely packaged and blood leaked significantly, rinsing can wash away some of the excess blood.
- A quick rinse can remove bone fragments, cartilage, or other parts that were not ground up.
- If the meat has an odor, rinsing may help reduce it slightly.
However, these benefits are minor compared to the risks of spreading bacteria. Any bone or cartilage pieces can also easily be picked off instead of rinsing.
How to Handle Raw Ground Beef Safely
Instead of washing ground beef, follow these food safety practices when handling it:
- Purchase ground beef that is bright red without any graying or sliminess.
- Check the use-by date and only buy packs that will be consumed before that date.
- Refrigerate ground beef within 2 hours of purchasing and use within 1-2 days for best quality.
- Store ground beef on the bottom shelf of the fridge in a sealed container to prevent leaks.
- Avoid cross-contaminating other foods by keeping ground beef separate and cleaning any surfaces it touched.
- Use separate plates and utensils when handling raw ground beef.
- Wash hands thoroughly with soap after touching raw ground beef.
- Cook ground beef fully to an internal temperature of 160°F, checking with a meat thermometer.
- Do not save and re-freeze previously frozen ground beef that has been thawed.
Can You Cook Ground Beef from Frozen?
Ground beef can be cooked directly from frozen. However, it will take about 50% longer to cook than thawed ground beef.
Here are some tips for cooking frozen ground beef:
- Increase oven temperature by about 15-25°F if baking or roasting.
- Use a little oil in the pan if pan-frying over medium-high heat.
- For stews or chili, you can add frozen ground beef directly to the liquid.
- Turn meat frequently and break up chunks as it cooks.
- Always check internal temperature and cook to at least 160°F.
- Drain any liquid periodically as the beef defrosts and continue cooking until browned.
Cooking frozen ground beef may result in a drier, crumblier texture. For best results, thaw ground beef overnight in the fridge before cooking.
Is It Safe to Refreeze Ground Beef After Thawing?
Previously frozen ground beef that has been thawed in the refrigerator can be refrozen safely, although there may be some loss of quality.
Follow these guidelines for refreezing ground beef:
- Only refreeze beef that has been thawed in the fridge, not at room temperature.
- Refreeze it within 1-2 days of thawing.
- Make sure the raw ground beef has been kept at 40°F or below while thawing.
- Refreeze beef in an airtight package or sealed container.
- Use refrozen ground beef within 3-4 months for optimal freshness.
- Avoid refreezing beef more than once.
Ground beef thawed at room temperature or in the microwave must be cooked and consumed. It is unsafe to refreeze meat thawed using these quick methods.
How Long Does Ground Beef Last in the Fridge?
Properly stored raw ground beef will last 1-2 days beyond the sell-by date in the refrigerator. freezing can extend the shelf life to 3-4 months.
Here are some general guidelines for how long ground beef lasts refrigerated:
- Fresh, unopened package: 3-5 days past sell-by date.
- Fresh, opened package: 1-2 days.
- Thawed from frozen: 1-2 days.
- Cooked: 3-4 days.
The above time frames are for ground beef stored at 40°F or below. Check for any discoloration, sliminess, or off odors before cooking. As a general rule, consume ground beef within 1-2 days of thawing or opening for optimum freshness and food safety.
Can You Eat Ground Beef After the Use-By Date?
The use-by dates on ground beef packaging indicate the last day the raw meat should be eaten for best quality. However, you can safely eat ground beef 1-3 days after the use-by date, provided it has been properly stored.
Here are some tips on evaluating ground beef after the use-by date:
- Do a visual check – discard if meat is brown or gray with a slimy or sticky texture.
- Smell the raw ground beef. Off odors like sourness indicates spoilage.
- If freezing previously, ensure beef was kept frozen solid without thawing.
- Cook beef thoroughly to 160°F minimum internal temperature.
- Eat within 1 day of cooking – do not refreeze cooked beef.
The use-by date is not an indicator of food safety, but rather the date when optimal flavor and texture start declining. Exercising proper storage and cooking can allow you to safely eat ground beef a few days past the use-by date marked on the package. But always discard beef that shows signs of spoilage.
Conclusion
Washing raw ground beef before cooking is not recommended. Rinsing under water can spread bacteria to surfaces and does not kill pathogens that may be present in meat. For safety, simply cook ground beef thoroughly to an internal temperature of 160°F. When handling raw beef, be sure to avoid cross-contamination of other foods and wash hands and surfaces after contact. Refrigerate promptly and cook within 1-2 days for best quality and food safety. Following basic storage guidelines and use-by dates can allow you to safely enjoy delicious ground beef.