Whether or not to wash meat before cooking is a controversial issue. Many prefer to wash meat before preparing it for further processing, and chefs do not do this, considering it a waste of time.
Professional chefs follow several basic principles in their work
First, conventional washing of meat cannot completely remove microorganisms. Only special disinfectants can effectively clean meat from bacteria and other microorganisms.
Second, most of the meat is supplied in special packaging, in a gas or vacuum environment where bacteria are almost absent.
Also, many of the bacteria in the meat are killed during the marinating process, especially if the marinade is acidic or salty. Therefore, heat treatment of meat, such as boiling, frying or baking, makes it safe for consumption.
We should also consider the quality of the water we use to wash the meat.
The only exception is game, which is recommended to be soaked in water. In other cases, it is considered that there is no need to wash the meat.
