A significant Class I recall has been issued for nearly 23,000 pounds of ground beef across three U.S. states due to potential contamination with E. coli, a dangerous pathogen known to cause severe foodborne illness. The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced the recall, initiating immediate action to prevent potential health risks, despite no reported illnesses to date.

CS Beef Packers, LLC, an Idaho-based company, voluntarily pulled the products from shelves after routine testing confirmed the presence of E. coli bacteria. The Class I designation is the highest risk level assigned by FSIS, indicating a reasonable probability that consumption of the contaminated food will cause serious adverse health consequences or death.

The recall specifically targets approximately 22,912 pounds of raw ground beef products. These include three distinct items, all sharing the same establishment number, EST. 630, and a use/freeze-by date of February 4, 2026, with time stamps between 07:03 and 08:32. The affected products are:

• Beef, Coarse Ground, 73 L, packaged in cardboard cases containing eight 10-lb chubs (case code: 18601).
• Fire Rive Farms Classic Beef Fine Ground 73L, packaged in cardboard cases containing four 10-lb chubs (case code: 19583).
• Fire River Farms Classic Beef Fine Ground 81L, packaged in cardboard cases containing four 10-lb chubs (case code: 19563).

These contaminated products were distributed to various foodservice locations, such as restaurants, in California, Idaho, and Oregon. FSIS has expressed concern that some of the recalled ground beef may still be present at these establishments. Foodservice providers are strongly urged to either dispose of the affected products immediately or return them to their supplier to prevent further distribution or consumption.

While the recalled items are considered unlikely to be in consumers' homes, FSIS emphasizes the importance of safe food handling practices for all raw meat. Consumers should always ensure that ground beef is cooked to an internal temperature of 160°F (71°C) to eliminate potential pathogens. Should individuals be concerned about having consumed contaminated beef, they are advised to monitor for E. coli symptoms, which typically include diarrhea (often bloody) and vomiting. Healthy adults usually recover within a week, but severe symptoms warrant immediate medical attention.