Many home cooks rinse ground beef after cooking it—often with good intentions—but the practice is based more on old habits, misconceptions, or well-meaning advice than on food science or safety. Here’s why people do it, what they hope to achieve, and a smarter way to get the same result.
🥩 The Top 3 Reasons People Rinse Ground Beef
1. To “Reduce Fat” or Make It “Healthier”
Why: Ground beef (especially 80/20) releases a lot of visible fat when cooked.
Goal: Lower calories, reduce saturated fat, or align with a “leaner” diet.
Reality:
Rinsing does remove some surface fat—but it also washes away flavor, juices, and water-soluble nutrients like B vitamins.
The meat becomes dry, bland, and mealy.
Better solution: Use 90% lean or 93% lean ground beef from the start—no rinsing needed.
2. To “Clean” the Meat or Remove “Greasiness”
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