Winn Meats Co of Dallas, TX, is recalling approximately 25,600 pounds of ground beef products that were improperly labeled and potentially adulterated, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Friday.

The products’ labels include “For Cooking Only,” indicating that they are intended for further processing to apply a full lethality at a federally inspected establishment.

But because the products were distributed to non-federally inspected establishments, whether sufficient processing occurred to remove potential pathogens cannot be verified, so the products must be removed from commerce, FSIS said.

Each 60-pound box of “Ground Beef for Cooking Only” bears the establishment number “EST. 2338” inside the USDA mark of inspection and can be identified by the case code “506093.” Boxes contain three 20-pound packages of ground beef.

The ground beef products were produced between Aug. 24, 2010 and Nov. 30, 2010.  They were sent to a distribution center in Albuquerque, NM, which in turn sent the products to restaurants, central kitchens, and caterers throughout the state. 

The problem was discovered as a result of an FSIS investigation and review of company records.

FSIS has received no reports of illnesses associated with consumption of these products.


Consumers with questions should contact David Werner at 817-759-6926.


  • Jess C. Rajan, Ph.D.

    It is interesting that the same food product recall (FSIS-RC-067-2010) is being announced by FSIS as a Class II recall (“a health hazard situation where there is a remote probability of adverse health consequences”):
    and also as a Class III recall (“a situation where the use of the product will not cause adverse health consequences”):

  • Minkpuppy

    The differing recall information looks like a typo or it could be the case that it was upgraded to a Class II later on and no one corrected it on the recalls link you posted. The word from Dallas District office is that this is a Class II recall.
    The current information I have was that the product was labeled as “Ground beef for cooking” but had not been tested prior to shipment and should not have been labeled as it was. They have to obtain verification from the approved cooking facility that lethality was achieved and did not do so because the receiving customers were not approved for cooking. The bench trim used had been treated with an antimicrobial treatment prior to grinding but the plant lacked supporting documentation to prove it’s effectiveness.
    Restaraunts, caterers etc. don’t qualify as approved cooking facilities so they should be receiving tested product only. The agency and the originating establishment cannot easily verify that lethality was reached at these types of establishments or that the plant’s antimicrobial treatment was effective which leads to the “remote probability of adverse health consequences”.
    There’s a lot more going on with this case than I can discuss openly. The agency is shifting on it’s interpretation of Dir. 10010.1 regarding untested ground beef and trimmings which are not specifically addressed in the directive.