For generations, families have debated whether raw ground beef should be washed before it reaches the pan. Some people believe rinsing makes the meat cleaner, while others do it to remove excess fat. But food-safety experts recommend skipping the sink altogether. Washing raw beef does not reliably remove harmful bacteria, and the water can actually spread contaminated droplets onto the sink, counters, utensils, and nearby surfaces. What seems like a cleaning step can therefore create another food-safety problem.

The safer method is simple: cook the beef thoroughly. Ground beef should reach an internal temperature of 160°F (71.1°C), measured with a food thermometer rather than judged by its color. Since grinding can distribute bacteria throughout the meat, the entire portion must reach the recommended temperature. If the goal is reducing grease, there is another solution—but it comes after cooking. And there is one common mistake involving that leftover fat that can cause trouble long after dinner is finished…