Do you wash your meat?

Every morning in the shower Nope I never have done. If there's dirt on the meat or something then sure but that's unlikely and you should probably return it to the supplier in that case. Washing it isn't going to make it any safer (if anything you'll just splash the bacteria around your kitchen more), and if you're trying to wash blood or juices out then I'm afraid all you're actually doing is diminishing a key component of the flavour.

The most notable thing you'll achieve, then, would be to slightly reduce any flavour and your meat will be slightly blander as a result. I do, however, highly encourage (nay, insist upon) the washing of hands and all implements used in the preparation once you've transferred the meat to wherever it's being cooked.

I typically beat my meat

I keep my meat ice cold.

There is no really need to wash meats. Cooking it at the recommended temperatures kills most of the bacteria you should be worried about.

Depends on the meat, and on the cooking method you use. Most meat should be braised first, high heat that caramelizes the outside. Or it should be cooked in a marinade that has something it it that is antibacterial - wine, vinegar, spicy stuff.

Right before cooking washing poultry won't do any harm was long as you don't lay it on a dirty surface. Out of the package, under the tap, patted dry with a clean paper towel is fine especially if you want to delicately cook the meat. I always wash my rabbit in water & vinegar...because rabbits are filthy animals one step above a rat.

I do a quick rinse of pork and chicken, but I let beef be and have my stove do the work.

phrasing

Not really, wipe it down with a paper towel and that's it.

Paper towels are great for cleaning your meat.

I've never heard of this.

If I am roasting a whole bird, I'll wash out the cavity since there's always chunks of ice in it. It's not really an issue with ducks or turkey, which come with the sauce chunks, but chicken and cornish hens seem pretty ice prone.

Fish as well. Fire doesn't get rid of scales. It also gives me a chance to go through it one more time to look for bones.

Otherwise, it just gets prepped and cooked. If it's red meat, it sits out for a bit.

I'll include a picture of my meat.

Fuck no.

What? Never.

I wash mine, do you wash yours? If you know what I mean.

The only time I do it is when I'm trying to make broth. I usually boil something with bones like port trotters, then remove them and wash them while removing the marrow / anything else I don't want when I start cooking them again. Gives you a clearer broth which works well for stuff like ramen.

I don't think I can actually give a genuine answer to this without cracking a childish joke. I'll see myself out.

Always be washin'

That's fine too, that's the whole reason I phrased the title that way. :)

I guess cooking should do everything cleaning would accomplish. I mean, it's not like you're buying dirt covered meat. But I would probably also do a cold rinse before cooking, but I don't actually know anything about cooking, and that might actually be a terrible idea. I'd wash my hands, there's meat on those! (I think)

don't buy meat. Problem solved. :)

Now that's peace of mind!