What Does “Intended Use” Mean?

Ensure food safety by understanding your beef product’s intended use.

This document explains the concept of “intended use” in beef processing, highlighting the importance of proper identification of raw beef products for intact (e.g., steaks, roasts) versus non-intact consumption (e.g., ground beef, tenderized steaks). It outlines how you are responsible for ensuring that Shiga-toxin producing E. coli (STEC) is addressed based on the product’s intended use, which directly affects food safety. You can use this guide to understand labeling, safe processing practices, and reduce the risk of contamination in your products.