Rinsing ground beef is not a must—in fact, it’s generally not recommended by food safety experts. Here’s why:
1️⃣ Rinsing doesn’t remove all the fat – Fat is mixed throughout the meat, so rinsing only removes some surface grease, not what’s inside.
2️⃣ It can spread bacteria – Running raw meat under water can cause cross-contamination in your sink and surrounding areas.
3️⃣ Flavor loss – Washing meat can remove some of the natural juices and flavor, making it drier and less tasty.
4️⃣ It’s unnecessary – If fat is your concern, you can simply drain excess grease after browning the meat using a spoon or paper towel.
Many people don’t rinse ground beef before cooking, and it’s safe as long as it’s properly cooked to 160°F (71°C). If you prefer less fat, you can buy leaner beef (like 90/10 or 93/7) or drain it after cooking.
That said, I get that everyone has their own kitchen habits! It might be worth having a casual chat with your mother-in-law to see her perspective, but rinsing isn’t a necessity.