Over 2,800 Pounds of Raw Beef Recalled for Potential E. Coli Contamination

Approximately 2,855 pounds of ground raw beef has been recalled because of potential E. coli contamination, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Saturday.

The recall was initiated by Mountain West Food Group, LLC, out of Heyburn, Idaho.

What to know about the recall

The raw ground beef was produced on Dec. 16, 2025 and comes in 16-oz. packages labeled “FORWARD FARMS GRASS-FED GROUND BEEF” with the phrase “USE OF FREEZE BY 01/13/26 EST 2083” written on the side.

The affected product also contains the establishment number "EST 2083" printed on the packaging. You can view photos of the items here.

Routine FSIS testing uncovered the presence of E. coli O26 in some of the samples. The beef had been shipped to California, Colorado, Idaho, Montana, Pennsylvania and Washington for retail sales.

"There have been no confirmed reports of illness due to consumption of these products," the FSIS release says. "Anyone concerned about an illness should contact a healthcare provider."

What to do if you bought the product listed

The FSIS urges consumers to check if they have any of the recalled ground beef in their refrigerators or freezers.

If you purchased any of the affected beef, do not consume it. Throw it out, or return it to your place of purchase.

What to know about E. Coli O26

E. coli O26, like the more common E. coli O157:H7 is a kind of Shiga toxin-producing E. coli (STEC). According to the CDC, people usually become ill within 2-8 days (average of 3-4 days) after consuming the organism.

Most people infected with STEC O26 experience diarrhea and vomiting, while some can develop illnesses that last longer and are more severe. Infection is usually diagnosed by stool sample.

"FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 degrees F," the news release says. "The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature."