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Anybody rinse their meat?

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Posts: 600
4/21/12 8:40 A

I've never heard of this but will definitely be trying it in the future. Thanks for sharing!

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4/21/12 8:30 A

Don't raise any thing but we eat wild game.

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4/20/12 5:12 P

my grandmother has been rinsing her cooked ground beef forever. Then my mother picked it up from her. I always thought this was standard practice in the kitchen. I was amazed to find people that didn't drain and rinse their ground beef after cooking...

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4/20/12 11:18 A

I have, in the far past, par boiled and rinsed ribs to get rid of some fat.

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4/20/12 11:11 A

I would be open to trying this, but as noted in the caloric change, 65 calories.

Would I just enjoy what I'm eating at the time and eliminate something else out ... like a trade off.

Just weighing my odds.

I'd probably end up eating the extra 65 calories and doing some extra cardio!



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4/20/12 10:41 A

While we no longer use much ground beef, we never rinse it. I never realized what a difference in calories there was, though! When the ground beef is used in recipes, I will rinse it in the future!

Posts: 3,376
4/20/12 8:49 A

I've heard of people doing it-- we don't eat much ground meat any more and I've never done it as we have a septic tank and you do NOT want to put grease, fat etc into your septic tank unless you want it dug up and pumped. (It forms a layer on top, in the tank, and cuts off the oxygen the bacteria need). Also it would be a good idea not to rinse it into a garbage disposal, in your sink, as it will clog up the disposal.

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4/20/12 8:40 A

Yes, I do use seasonings after rinsing. I only do this if I'm using the meat for tacos or sloppy joes... something where you're not going to miss the flavor or juiciness of the meat. I also wouldn't do this for stuffed pepper/cabbage/grape leaves, etc. where you need the fat to help hold the meat filling together. I've had stuffed peppers with drained (but not rinsed) ground beef and it fell apart and tasted dry.

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4/20/12 8:22 A

I don't eat ground beef, not sure if this would apply to chicken, or steak.

Do you season afterwards?

Posts: 465
4/20/12 8:21 A

I drain the cooked ground beef very thoroughly in a colander, but I do not rinse it.

Posts: 26,543
4/20/12 7:55 A

Just to clarify, the appropriate technique:
You brown the ground beef first. (we are not talking about rinsing raw meat)
Then put in a collander to drain and rinse for 1 minute with tap water.

In a 4 ounce cooked portion of regular ground beef (about 30% fat), the calorie change is:
drained and rinsed: 155
not drained and rinsed: 220


Posts: 313
4/20/12 7:45 A

I have with cooked ground beef if I wasn't able to get the leanest version possible.

I never with uncooked meat. To me, that just risks splashing around germs in the kitchen. Cooking the meat properly is enough.

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4/20/12 7:24 A

I used to but I read it ends up spreading more germ's around the sink, counters etc. that remain even after cleaning up.

From a reducing fat stand point I have rinsed ground beef after its been cooked.

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4/20/12 7:14 A

I've done this on occasion. I rinse the browned meat in hot water under the tap and collect it in a bowl below. When rinse water cools there's usually about 1/4 cup of solidified fat that didn't make it into my meal. This is per pound of meat (ground beef or pork).

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4/20/12 5:16 A

Yep, do that with my ground meat. May not remove many calories, but I feel better

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4/20/12 2:12 A

No. Never done.

And I don't know anybody who does it.

(sounds not very tasty!)

Posts: 132
4/19/12 11:11 P

Yes. I was told that in a Weight Watcher's class years ago.

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4/19/12 10:46 P

No, I don't rinsed my meats after it is cooked, however I do with a roast and chicken before hand. I always buy the leans cuts of meats, so I don't have the additional fat. I don't buy to much red meats. I eat lots of turkey, chicken, and fish.

Edited by: FITWITHIN at: 4/19/2012 (22:47)

Posts: 605
4/19/12 8:10 P

I've seen the practice of rinsing meat, but considering how much non-cohesive liquid comes out while just draining it, I doubt you're losing much of anything bad.

If you're rinsing or boiling your meat and throwing everything liquid away, it seems more efficient to just use TVP.

Of course if you drain away the liquid and re-use the part that doesn't solidify in the fridge, it's fine enough.

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4/19/12 8:10 P

This is a tip that is often shared on our site. If you want to know the best techniques and the change it brings about in fat, calories, quantity...check this out:

SP Dietitian Becky

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4/19/12 7:24 P

Yeah, I've done it with ground beef for years. I cannot stand grease. It makes it a little dry, but it doesn't take the flavor away in my experience.

Posts: 6,100
4/19/12 7:03 P

no never heard of that. I do rinse my canned chicken to rinse all the salt off of it.

Posts: 202
4/19/12 6:53 P

I was talking to my mom last night and she mentioned that all her dietician friends recommend rinsing fattier meats like ground beef under water after cooking them to remove a large amount of the calories. I'm surprised I've never seen that mentioned on here before. Anyone tried it?

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