There was a recent post about switching between utensils when handling raw and cooked food. One poster said his/her biggest concern was how the meat was handled before he/she cooked it. It made me wonder -- I always rinse my meat under the tap before marinade goes in. I don't know who has touched the meat and sometimes it's to rinse the blood off too (but not too often -- most of the meat comes without any trace of blood these days). My sister-in-law, on the other hand, said I'm ruining the meat's flavour by rinsing it before cooking.
What do others do/think?