Not recommended to wash meat=(yuk!

I just read to answer to the question that was asked of Ask Mary of whether it is necessary to wash meat or not before you cook it.  I was surprised at the answer that you really shouldn't wash meat because that may cause contamination. I understand that the heat will kill any bacteria or whatever, but  Wow!  I rinse meat off and cut off additional fat.  I will continue to wash my meat.  I can't imagine baking a chicken I haven't washed!  I shiver and gag!

What about you? Do you wash your meat: steaks, chicken etc.  If so will you stop?

I never wash the meat I cook at home, mainly because it's never bloody. I buy the boneless breasts and tenders that are pre-cut and pre-rinsed.

However, at work it's another story. The chicken parts we get come with so many mixed pieces in a bag, and they are soaking in blood. It's disgusting if they aren't rinsed. So we've always washed them off before cooking them. But just recently, like last week, my boss informed me that we aren't to wash the chicken anymore. (this rule came from cooperate or whoever) Her explanation was actually similar to that of Mary's, with the bacteria and such. I thought it was bull when my boss first told me, and I still think it's bull. lmao Raw meat has bacteria in it anyways, and when you cook it it's destroyed. So what the heck difference does it make if you rinse it or not? What in the world can you contaminate with friggin' water? LOL

But since I have to follow the rules, just giving you a heads up. If you buy any cooked meat from the deli at Kroger (rotisserie, individual pieces, ribs, ect..), chances are it's not being rinsed anymore.

I'm not sure how they prepare their food at other places such as KFC, Boston Market, Meijer, Holiday Market, Whole Foods, etc...

Oh great!  I forgot about the restaurants and deli's I eat at!  Well this gives saying grace over your food a new meaning!

Too true!

I do not wash ANYTHING because I am going to COOK IT which KILLS the bacteria that might be on it... Why risk putting the bacteria all over your sink? Sinks are one of the dirties places in the house/apartment and people rarely get down and SCRUB their sink because they think it's clean when they clean dishes or wash their hands.

Yes, you are correct some or should I say most kitchen sinks have more bacteria than the bathroom sinks.  I try to scrub the sink with dish detergent before and after preparing any foods. Usually I wash meats in a glass bowl.  So how about when you wash fruits and vegetables? I  have been told to wash them before I cut them to remove any dirt or whatever pesticides are on the outside skin to keep the knife clean when slicing it. I would think the same bacteria could get on fruit or veggies. And most of the time we don't cook those at high heat?  I know Organic fruits and veggies don't have the pesticides.  Darn, why did I read Ask Mary! 

Original Post by anglej:

Darn, why did I read Ask Mary!

Probably because it was sent in your email like it was mine? And you have to read everything? lol

They are talking about cross contamination of surfaces while you are washing the meat, not contamination of the meat itself.  You touch the meat and then the faucets, then the counter top, etc. transfering bacteria everywhere you touch.

I do wash my poultry carefully, in an immaculately clean sink.  When finished I make a chlorine bleach solution - 1 tablespoon to a pint of hot water, and wipe everything down with paper towels soaked in the solution, then rinse all surfaces with more paper towels.  My hands are sanitized by contact with the solution.

You have to be very consious of getting germs on surfaces where they can last for a long time.  If you then put something there that you will be eating raw, then it will be cross contaminated and you will eat germs.

What about using those chlorox wipes? That's what I use to wipe down the counter and stuff after preparing raw food. I mean it never touches the counter anyway, cuz I'll either use a cutting board or a paper plate, and on top of either of those I also put down wax paper. But I always wash the counter down, then dry it, and then wipe it with with the chlorox wipes and let it air dry.

Original Post by ezzied:

What about using those chlorox wipes? That's what I use to wipe down the counter and stuff after preparing raw food. I mean it never touches the counter anyway, cuz I'll either use a cutting board or a paper plate, and on top of either of those I also put down wax paper. But I always wash the counter down, then dry it, and then wipe it with with the chlorox wipes and let it air dry.

Why waste money on buying clorox wipes when you can simply buy the inexpensive bleach, make a solution in a squirt bottle, mist your counter/sink and wipe off with paper towel?  If you're concerned about chemicals near your food, white vinegar is also an excellent sanitizer/odor remover.   

Original Post by cc31:

Original Post by ezzied:

What about using those chlorox wipes? That's what I use to wipe down the counter and stuff after preparing raw food. I mean it never touches the counter anyway, cuz I'll either use a cutting board or a paper plate, and on top of either of those I also put down wax paper. But I always wash the counter down, then dry it, and then wipe it with with the chlorox wipes and let it air dry.

Why waste money on buying clorox wipes when you can simply buy the inexpensive bleach, make a solution in a squirt bottle, mist your counter/sink and wipe off with paper towel? If you're concerned about chemicals near your food, white vinegar is also an excellent sanitizer/odor remover.

Hey, it's not my money, I don't care. LOL My dad buys it.

I don't wash meat because I'm going to cook it, which will kill the bacteria.

I don't see how having blood on your meat is gross. After all, you are going to then eat the meat which (if cooked) will still contain cooked blood. And if it's red meat and you eat it rare, then it will contain liquid blood.

If you think it's gross, perhaps you should consider vegetarianism.

The only time I wash meat is if I am cooking chicken(other than previously frozen chicken breasts and tenders).  It seems like there is always an unpleasant smell when it comes to raw whole chicken.  Sometimes there are little pieces of feather stuck on the outside.  There are always extra parts in the chicken cavity which are gross to me, but natural.  I also cut the extra fat away from the chicken's rear, and cut off the tail piece.

I always wash meats, because there's a label right on the package that says to thoroughly wash the meat before preparing.