Does meat need to be washed before preparation?

Question

I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing (sorry, don't know the English word for that), or marinated, or thrown into the pan, or ground, it should be first washed under the faucet, and then patted dry. When I think of it, it also makes sense to me, because the bacteria are always on the meat surface, never inside. So I don't think it is a vestige of the time one got bloodied cuts from the village butcher, but that it applies to the modern meat pieces sold on absorbent pads too.

And then I read this question, which presumes patting (but doesn't mention washing). Most of the answers and comments seem to indicate that patting isn't always considered necessary, and there is no mention of washing the meat or of the dripping water from the washing. In fact, the answers and comments wouldn't make much sense if one assumes that the meat has been just washed.

So is washing compulsory, is it optional but a good idea, is it plain useless, or does it even have disadvantages for the meat?

Answer 1

It's neither necessary nor a particularly good idea; it does little to remove bacteria from the surface of the meat (which you're about to cook, remember) and runs the risk of spraying/dripping bacteria all over the kitchen.

The FSIS has an article on it here:

Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.

The only exception would be something like vac-packed, wet-aged meat where you need to remove the salt, but that's a matter of preference.

I have never washed a piece of meat in my life and I'm still here!

Answer 2

I always pat my meat dry but never wash it with water. I believe the rinsing would cause a lot of the blood and meat juices to wash away,leaving less flavorful and less juicy meat. I had a friend who did not like "bloody" meat and she washed it so much it looked pale pink. Needless to say it did not taste very good and had a weird texture.

Answer 3

I wash the blood off the cryo-vacted scotchies and porterhouse when portioning bulk meats. I also thoroughly rinse the chest cavity of whole chicken and fish frames to remove organs and blood clots.

There is no need to wash meats and seafood you buy ready from a supermarket or butcher (with a possible exception of live Mussels).

Answer 4

Chickens we always wash in Egypt , first by rubbing with flour and salt then rinsing with water and/or soaking in water with some vinegar added . Beef if prepackaged , I cook directly, no washing . Chicken livers , etc.,... soak in water with some vinegar , drain thoroughly before cooking .

Any slimy or smelly meats / fish of any kind , even slightly , I throw away / compost immediately . Careful with re-freezing , not recommended . Thaw in fridge overnight .

But I do have friends who insist that all meats must be washed before cooking .

Answer 5

Sorry, there is no way I would NOT wash chicken before. We have been washing chicken since the beginning of time and all of a sudden chicken juice is spreading everywhere. If you are careful, it is fine. I have been doing this all of my married life and none of us have EVER been sick from cross contamination.