Posted on 08/11/2026 5:28:33 PM PDT by Red Badger
Nearly 30,000 pounds of raw beef from Argentina has been recalled after the U.S. Department of Agriculture (USDA) determined the shipment had bypassed a required import reinspection.
“Corte Argentino USA LLC, located in Aventura, Fla., is recalling approximately 29,628 pounds of raw beef products that were imported from Argentina without the benefit of import reinspection into the United States,” the USDA’s Food Safety and Inspection Service (FSIS) announced.
The products subject to the recall bear Argentinian establishment number “EST. N° OF. 2025” and shipping mark “26644-AA” The products were distributed to distributors and retailers in Florida and Texas.
More from the New York Post:
These raw beef products were distributed to distributors and retailers in two states — Florida and Texas.
The company is urging consumers to check their packaging for any items produced between May 15, 2026, and May 20, 2026, and have use or freeze-by dates between September 15, 2026, and September 20, 2026. These should not be eaten, but instead thrown away.
The recall affects the following various-weight cardboard boxes containing:
“FrigorIfico Gorina SAIC” boneless beef “Top Sirloin Butt” (“Cuadril Sin Tapa”)
“FrigorIfico Gorina SAIC” boneless beef “Eye Round” (“Peceto”)
“FrigorIfico Gorina SAIC” boneless beef “Topside Cap Off” (“Nalga AD S/Tapa”)
“FrigorIfico Gorina SAIC” boneless beef “Flat” (“Carnaza Cuadrada”)
“FrigorIfico Gorina SAIC” boneless beef “Knuckle” (“Bola de Lomo”)
Each recalled product should have an Argentinian establishment number “EST. N° OF. 2025” and shipping mark “26644-AA”
Customers may also return it to the place of purchase for a refund.
“There have been no confirmed reports of illness or injury due to consumption of these products. Anyone concerned about an illness or injury should contact a healthcare provider,” FSIS stated.
USA TODAY noted:
The recall is being classified as a Class I recall, which according to the USDA means a health hazard situation where there is a “reasonable probability that the use of the product will cause serious, adverse health consequences or death.”
Read the full alert HERE.
https://www.fsis.usda.gov/recalls-alerts/corte-argentino-usa-llc-recalls-raw-beef-products-imported-without-benefit-import
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How do you cook beef knuckle?
What do you do with 15 tons of rancid meat? Throw it in the Grand Canyon? Tie it to a Satellite and send that into perpetual orbit?
It would be helpful if they told which retailers carried it.
Horrible for people and even worse for those poor cows that died in vain.
I don’t eat beef or pork anymore, just chicken and wild Alaskan salmon. Trying to like tofu but it’s really hard to do. Great health is my reward. At 90, I am a tad underweight and take no prescription drugs.
GIANT BARBECUE, THROW MEAT ON THE FIRE.
.
To make tofu taste great, you must remove excess moisture to allow it to absorb flavors and achieve a desirable texture. The most effective method is to press the tofu for at least 30 minutes using plates and heavy weights, or freeze and thaw the block before pressing to create a chewier, meat-like texture that soaks up marinades better.
Key techniques for flavor and texture include:
Marinate effectively: Use water, vinegar, soy sauce, or citrus-based marinades, as oil can block absorption. Marinate for at least 1 hour or overnight for best results.
Create a crispy crust: Toss pressed tofu cubes in cornstarch before pan-frying, baking, or air-frying. This creates a golden, crunchy exterior that helps sauces cling better.
Use strong sauces: Toss cooked tofu in robust sauces like teriyaki, hoisin, sweet chili, or spicy braised (dubu jorim) sauces. The tofu acts as a sponge, absorbing these strong flavors.
Season generously: Rub pressed tofu with spices like garlic powder, smoked paprika, or nutritional yeast before cooking to add depth without relying solely on wet marinades.
Texas is importing beef ??? WTF ???
I like the aroma of that idea.
THANKS, GREAT SUGGESTIONS.
You’re a far better cook than I am. I just saute it til it’s brown on both sides and serve with salt-free catsup. I eat to live, never lived to eat. With the exception of fabulous restaurant meals now and then. Lots of them when we lived near Chicago and traveled to NYC a long time ago, and more recently in San Francisco.
My dad had restaurants. His advice: “Buy the best food you can afford and do as little to it as possible. He’’d probably barf at the very idea of tofu. “You call that food?”
A friend stir-fries it with garlic and butter, real butter not that fake stuff.
So if you like garlic you might try that way!..........
Maybe they don't want the public to know our best and worst grocery stores carry the same beef.
Texas has been under a severe drought for the last couple years. Hay has been in short supply or too expensive, so ranchers have been culling their herds.
Fewer beef cows mean higher prices.
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