No, don’t wash raw meat or poultry, whether you’re freezing it, marinating it or cooking it. The USDA says washing raw poultry, beef, pork, lamb or veal is not recommended. It doesn’t remove bacteria, and it splashes them onto your sink, counters and other food. Cooking to a safe temperature is what kills germs.
What to do instead
- Freeze it in its packaging, or wrap it straight from the package into a freezer bag.
- Pat it dry with paper towels if there’s excess liquid, then throw the towels away and wash your hands.
- Trim fat or bones before freezing if you like, on a clean cutting board you’ll wash afterwards.
- Never use soap or detergent on meat.
Marinating? Same rule
There’s no need to rinse meat before marinating either. The marinade goes straight onto the meat from the package. Always marinate in the fridge.
If you’ve already washed it
Clean and sanitise the sink and anything nearby that splashes may have reached, and wash your hands with soap for 20 seconds. Then cook the meat to a safe internal temperature.
What about rinsing salt or brine off?
If a recipe calls for rinsing cured or brined meat, do it gently under cold running water to keep splashing to a minimum, then clean the sink well afterwards.
Source: USDA Food Safety and Inspection Service, Washing Food: Does it Promote Food Safety?