A delicious steak is always a treat, but before you savor that first juicy bite, there is prep work to be done. Making sure the steaks have been fully thawed and brought to room temperature is the first crucial step for most people, but others have memories of their parents or grandparents rinsing steak in the sink, or perhaps soaking it in water, before the prep work begins.

So do you rinse steak before cooking? No, you should not rinse steak—or most other meat for that matter.

“You should not rinse freshly cut steaks, chops, or even chicken breast,” World Master Chef Fred Tiess tells Southern Living.

The U.S. Department of Agriculture (USDA) attributes consumers rinsing meat to incorrect habits learned from relatives, ones that have been likely passed down through generations.

“USDA research found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness,” the agency’s website states. 

Do You Rinse Steak Before Cooking?

Washing or rinsing steak is not necessary, according to the USDA.

“While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn’t require it. Meat and poultry are cleaned during processing, so further washing is not necessary,” the USDA website states.

Tiess agrees, adding that before the 1906 Meat Inspection Act—a U.S. law that ensures meat and meat products are slaughtered and processed under regulated and sanitary conditions—rinsing meat was normal and even encouraged.

“But since modern production, refrigeration, and the development of the FDA Food Code [a model for best practices to ensure the safe handling of food in a retail setting], it should not be necessary,” he says.

The USDA also cautions against rinsing meat to cut down on the risk of cross contamination.

“If you wash meat or poultry, some bacteria can be splashed on the surfaces of your kitchen. Failure to clean and sanitize these contaminated areas can lead to foodborne illness,” the website states.

Soap, or other types of detergent, should never be used to “clean” meat.

“Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety,” according to USDA.

How To Clean Meat

For consumers intent on cleaning meat they have purchased, the USDA recommends using a knife and cutting board on a clean surface.

“Washing, rinsing or brining meat and poultry in saltwater, vinegar, or lemon juice does not destroy germs. If you choose to remove skin, fat or blood from raw meat or poultry, you can do so on a clean cutting board, using a knife to cut away any flaws or patting the raw item with a paper towel and throwing it away when done. Immediately wash and then sanitize your cutting board and any knives or utensils and wash your hands thoroughly,” the USDA advises. 

Tiess emphasizes the use of a paper towel when preparing meat.

“Whenever working with raw proteins like steak, chops, or chicken, it is best to dry the protein first with a disposable paper towel before fabricating or applying seasoning,” he says. “Excessive moisture will prevent the protein from searing or caramelizing properly.”