Ground beef is a popular ingredient in dishes like burgers, tacos, and pasta sauces. While it’s flavorful and versatile, its fat content has raised health concerns, prompting some to find ways to make it leaner.

One method gaining attention is rinsing cooked ground beef. As beef cooks, fat is released into the pan. Many people drain this fat, but some go further by rinsing the meat under hot water—a practice that became popular in the 1990s among families aiming to reduce cholesterol and heart disease risk.

Research shows that draining cooked beef reduces fat by about 30%, while rinsing after draining can cut fat by up to 50%. This also lowers calorie content. For instance, a 3-ounce serving can drop from around 200 calories to 150 when drained and rinsed—helpful for those managing weight or improving heart health.

However, rinsing can reduce some nutrients, particularly B vitamins, which are water-soluble and sensitive to heat. Still, for those with a balanced diet, the loss is minimal.

In terms of food safety, rinsing after cooking is generally safe since harmful bacteria are already destroyed—just be sure to sanitize kitchen surfaces afterward. Also, always cook ground beef to an internal temperature of 160°F (71°C).

One trade-off is that rinsing may slightly reduce the flavor and texture, as fat adds richness. Some may prefer just draining to preserve taste.

Ultimately, whether to rinse or not depends on your health goals. For lower fat and calories, it’s a useful, simple technique.