Washing raw meat with water is not a necessary step to sterilize it before cooking. Splashes may spread contamination to the sink, surfaces and nearby foods, but safety depends on clean handling and proper cooking. Vinegar and lemon do not replace this.
Prepare the work space
Keep salad, bread, and clean utensils away from the raw area. Open the package over a suitable surface, and use a designated board and knife or clean them well before using them for anything other than meat. If you need to dry off the surface moisture of the browning, use clean kitchen towels and dispose of them immediately.
What about the liquids inside the package?
Treat them as raw meat liquids may contaminate surfaces. Avoid spilling, and wash hands after touching the package and its contents. Do not place dirty wrap over the preparation area for ready-to-eat dishes.
Correct cleaning
Wash hands with soap and water, and clean tools and surfaces according to their materials and cleaner instructions. If you use a disinfectant intended for food surfaces, follow the concentration and the written contact and rinse times. Do not mix cleaning materials with vinegar, lemon, etc.
Cooking is the crucial stage
Use a cooking method suited to the cut and a thermometer to check doneness. A browned surface or lack of odour does not prove the centre is safe. Never taste raw or partly cooked meat to assess seasoning; fully cook a small test portion.
Arranging saves time
Prepare the vegetables and spices first, then handle the meat, then clean the area. This reduces hand transfer between the raw material and kitchen items and makes preparation more organized. Follow any special instructions on the product rather than adding unnecessary soaking or washing steps.
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