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Beef recall: Close to 9 million pounds of beef as ‘unfit for human food' by USDA

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The U.S. Department of Agriculture Food Safety and Inspection Service (USDA FSIS) has announced a Class I massive beef recall on Feb. 8. Rancho Feeding Corporation has recalled 8,742,700 pounds of beef because they were deemed high health risk defined as “unfit for human food” by federal food inspectors.

The Petaluma, Calif. - based meat plant processed nearly nine million pounds before the USDA FSIS cited facility for handling diseased beef from unsound animals; none were approved by federal inspection.

The USDA FSIS advised that anyone who may be concerned with illnesses as a result of this tainted beef should consult with their healthcare provider.

The millions of tons of adulterated beef were sent to distribution centers and retail establishments throughout Calif., Fla., Ill. and Texas states.

The affected beef products will bear the establishment number “EST. 527” inside the unapproved USDA mark of inspection with case code number ending in either “3” or “4”; they were produced between Jan. 1, 2013 – Jan. 7 of this year.

The USDA FSIS lists the following beef products subject to recall out of the Rancho Feeding Corporation:

  • *"Beef Carcasses” (wholesale and custom sales only)
  • 2 per box "Beef (Market) Heads" (retail only)
  • 4-gallons per box "Beef Blood" (wholesale only)
  • 20-lb. boxes of “Beef Oxtail”
  • 30-lb. boxes of “Beef Cheeks”
  • 30-lb. boxes of " Beef Lips"
  • 30-lb. boxes of "Beef Omasum"
  • 30-lb. boxes of "Beef Tripas"
  • 30-lb. boxes of "Mountain Oysters"
  • 30-lb. boxes of "Sweet Breads”
  • 30- and 60-lb. boxes of “Beef Liver”
  • 30- and 60-lb. boxes of “Beef Tripe”
  • 30- and 60-lb. boxes of “Beef Tongue”
  • 30- and 60-lb. boxes of "Veal Cuts"
  • 40-lb. boxes of "Veal Bones"
  • 50-lb. boxes of “Beef Feet”
  • 50-lb. boxes of “Beef Hearts”
  • 60-lb. boxes of "Veal Trim"

No illnesses have been reported as a result of this recall to date.

*Please note: The first on the list, "Beef Carcasses" are sides of beef that butchers make chuck, round, thin cuts, short loin and rib cuts from; through those main cut portions, porterhouse, chops, flank, T-bone, bottom and top round, rump, ground beef, etc., are cut for consumer sale.

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