How do you minimise hand washing between every step to keep tools clean?
Bad news first:
Frequent washing is part of clean cooking. And while the TV chefs might seemingly ignore this step and simply wipe their hands on a towel, note that they a) typically don't serve these meals and don't do the cleanup after the show and b) the shows are heavily edited - no viewer wants to watch the chef wash their hands again.

But the good news is that you don't have to wash all the time. With a bit of practise, you can use the fact that you have two hands - keep one hand clean and dry, actually touch the meat only with the other one.
I did a longer explanation for a very similar question about seasoning steak. 

This might need a bit more conscious planning and a mise en place for the first time, e.g. opening spice jars or chopping herbs before unwrapping the meat, but unless you are dealing with very large and heavy pieces of meat, the "dedicated hands" method works pretty well.