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Raw sliced beef product production and regulations

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kfromNE

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Posted 09 March 2021 - 08:55 PM

Under the USDA guidelines - we're looking at producing a raw sliced beef product (fajita cut). What size is considered intact vs non-intact? What are the regulations on E.coli testing for small establishments that will produce around 20,000lbs – 30,000lbs weekly of this product?

 

 





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