Do you wash beef / pork joints before cooking?

kippers

I was just about to wash a beef joint ready for cooking later and it has just occurred to me that I may not need to do this? I have googled it and can't find the answer anywhere.

I know you don't need to wash poultry as the heat kill the germs but what about beef and pork (especially slow roasting cuts)?

I look forward to hearing what you all do?

UnderPressure

kippers wrote: »

I was just about to wash a beef joint ready for cooking later and it has just occurred to me that I may not need to do this? I have googled it and can't find the answer anywhere.

I know you don't need to wash poultry as the heat kill the germs but what about beef and pork (especially slow roasting cuts)?

I look forward to hearing what you all do?

Depends, if they come from the supermarket in one of those nasty vac packs then yes, if it comes packaged in one of those polystyrene trays then no, again if it comes from the butchers no. I would try and avoid those vac packs though, I have tried a couple over the years and the meat never seems to be of any quality.

Beef, pork and lamb I always sear in a griddle pan before it goes in the oven so I suppose any bacteria on the outside is killed by the high heat of the sear.

sooty&sweep

No you don't need to wash a joint before you cook it.
Jen

Dunroamin

I always rinse meat in cold water but that isn't anything to do with germs.

liney

If it has been sitting in blood in a defrosting state I will, just 'because,' but I think that anything that is going in the oven for a couple of hours will be bacteria free when it comes out.

Steve059

Why? What's the difference between roasting a dry bacteria and a wet bacteria? We all do it, though.

Chris25

if it's come out of plastic wrap or been defrosted, then I rinse & pat dry; if it's come from the butchers, I don't bother as it always seems tio be dry enough.

I don't put joints or poultry in 'wet' because the skin crisps-up better dry and I don't like those little pools of half-solidified juices that you can sometimes get, particularly if cooking on low heat.

themull1

ive never washed a joint in 25 years! Don't tell my mam, but I don't wash anything, ever. Unless its muddy!

kaya

Unless your using a water bath to cook you joints then the oven heat will sterilise it

A.Penny.Saved

liney wrote: »

If it has been sitting in blood in a defrosting state I will, just 'because,' but I think that anything that is going in the oven for a couple of hours will be bacteria free when it comes out.

Not necessarily so! Spore forming bacteria can survive in a hot oven for hours! Some forms are used as probiotics andare being used in baked foods because they are not damaged by heat. These types won't be a problem but some types could be potentially pathogenic.

[Deleted User]

I have always run a joint under cold water and patted it dry before cooking,but maybe its only because my late Mum did this as well.