For those people that are bored. Do you

The only meat I have ever washed is corned beef, just cos its soaking in the salt & vinegar stuff.

um- nope i dont wash meat!!! except i do the corned beef thing too- yuck that has blood and stuff oozing!! GROSS!! lol.

Okay you guys might be totally surprise. But let me answer the question first myself.

I never really washed meat. I might wash chicken if it is fresh pieces and there is a bit of feather still on it then I will pluck and might give it a rinse.

Now onto the topic of the meat washing. I was surprise to find out when people posted about rinsing meat off then patting it dry and doing it again.

Some of the reasons where they do wash the extra blood off ect.

Other reasons. Be warned it might get gross so dont read if you are squeemish:









They say how do you know where those peoples hands were when they were busy packing and handling the meat ect.

Now first of all I dont wash as it never occured to me as such. Plus if you fry it with a bit of oil or use any kind of oil near it wont it just splatter oil up which makes it dangerous?

Now for the real freaky part some of them even wash their mince meat? I kid you not. That is just totally shocking to me.

Glad I am not the only supposedly dirty bugger.

I agree Lizzle, I have never washed meat either at home or in a commercial enviroment. (except some offal - like chicken livers before frying for pate etc). Our standards are really high and if it was grotty they wouldn't be allowed to operate anymore.

Makes you think - do these people go out for dinner - cause if they do you could add another few sets of hands onto the food they are eating as well. Even packet foods can/have been handled. I think people can be a little over paranoid these days.

Only corned beef I wash. I do know that they people cutting our meat wear gloves as they are the special metal gloves that protect your hands from the knives. However I wouldn't know how often they get cleaned.

SimSam wrote: I figure that the heat will detroy any germs anyway.

That's what I figured too. If the people cutting/packing it have dirty hands the heat of cooking is going to kill off whatever germs have survived the chillers, I hope!

lizzle wrote: in New Zealand our food handling standrads are pretty high - not to say that they are always obeyed though! I feel confident that the butchers cutting my meat are pretty hygenic though.

my brother worked in a butchers once - they aint that clean...!

i have rinsed off bacon bones if they have bits on them i dont like the look of...and chicken, and sometimes roasts before i season and cook... i dont know how you would wash mince tho, thats a bit OTT

I rinse out the cavity of a chicken before I roast it, get rid of any of the blood that sometimes sits - esp for one that has been previously frozen.

I don't wash raw meat, and I'm not bothered about handling it either, I have seen people cut up raw chicken with a knife and fork.

So do most supermarkets, Target and Fair Go would have a field day if they didn't.
Its the cooking process that kills off any potential bacteria.
How on earth would you wash mince!! and why bother.

I've yet to get sick from my own cooking, its usually dodge chinese or poorly cooked restaurant food you need to watch out for.

What country do you live in Chovynz? We cook in C in NZ.

ROFL