Anyone rinse Minced beef?

Yes but it is seen as super weird on here!

never.
the fat will not come off and you will contaminate your kitchen with ecoli, salmonella etc.

never

If the fat in mince disgusts you, you can always fry it first and then drain it off. To me, washing raw meat unnecessarily is risky - I'd imagine all sorts of lurgies spreading around the kitchen.

And the fat is surely a sign that the animal has been fed properly - lean meat has to be the product of a hungry animal and I wouldn't want to perpetuate that by buying it.

Too much emphasis is placed on eating 'diet' junk food these days instead of following a truly healthy, balanced diet, which includes the healthy levels of fat our bodies need to function.

Why on earth would you? Water won't get rid of the fat - unless of course you're going to scrub each wee bit individually with some washing up liquid??

After it's cooked i put it in a strainer and pour boiling water over it. Then transfer back to the (drained) pan and just carry on making whatever I'm making. Zero fat, almost.

Why would you do that? It's nuts.

but doesn't that remove any little taste it had in the first place?

My friend boils and drains mince before she uses it. I'd rather spend more for the extra lean mince and have a bit of flavour in it tbh.

I wouldn't rinse it once it's cooked, no. You could fry it on its own and pour the excess fat away though, if it bothers you; or you could buy extra lean mince if you can afford it.

I have heard about standing it in water overnight to remove some of the fat, it's supposed to float to the surface, but unless the water was hottish in the first place I can't see how it would work and have never tried it.

I think it depends on the mince tbh, as i used to by normal mince and now buy lean mince and you are lucky if you get a teaspoon of fat after you brown it (its morrisons lean mince nothing fancie) where as the normal stuff has quite a lot of fat coming out.

I would not pour water over tho, just strain it and give the pan a wipe with kitchen roll to get rid of the exess.

You need fat in slow cuts of beef, ie mince is produced from cuts of beef that are unsuitable for quick cook. The fat bastes the meat and enhances flavour. Otherwise it'll be dry and rough. Lean mince must be very very tastless.

If you buy quality mince say from small beef farmer then the quality of the fat will be superior of a usual milk animal.

I cant beleive people worry about beef fat with all the complete rubbish that is saturated in all our other foods. Beef fat isnt such a concern as other fats. Fats from predigree animals is better than god only knows what fats are on crossed and messed with animals. Chicken for instance contains more fat and bad fats in relation to when we used to eat proper bred chicken not those hybrid white ones you see in the supermarket.

hear hear!

Bacon, I'm on your team!
Low fat meat = rubbery texture and starving animal.

one of my guilty pleasures i aquired from my nanna, was beef dripping on toast for tea on mondays!
Fat is gooooooood.
So long as your not a glutton for it.
i wouldn't soak meat in water, thats just a bit weird tbh.
you can scrap the mince beef onto one side of the pan and tilt it so the fat runs to the bottom side and spoon it out.
I do that when i have a fatty piece of mince, but i don't take it all out, its got the flavour in it the fat has!

No, that would be a daft thing to do.

If you don't like any fat in your food, then don't cook mince. Cook something else.

I do.

Yea always! A quick 15 minute rinse in the washing machine followed by a 5 minute high power tumble dry.

Yummy 🥴

The flavour is in the fat, I've never heard of rinsing mince either raw or cooked.

Not this again. Magic chicken and rinsed mince.