Star Meat Recall: What Restaurants Should Do About EST. 1363

If your kitchen has raw pork, beef or goat from A&D Foods marked "EST. 1363," stop using it now. Don't sell it or serve it, and cooking or freezing does not change FSIS's instruction not to serve it. The official instruction is to throw it away or return it to where you bought it. Keep anything you're unsure about out of use until you've confirmed where it came from. Hold any dish you made with confirmed recalled meat out of service too, and get guidance on what to do with it.

What the recall covers

On September 22, 2026, USDA's Food Safety and Inspection Service (FSIS) announced a Class I recall (recall 022-2026). Star Meat Delivery Inc. of Lucama, North Carolina, is recalling about 167,639 pounds of raw pork, beef and goat products. The products were made without federal inspection and carry a false USDA mark of inspection. FSIS defines Class I as a health hazard with a "reasonable probability" that using the product will cause serious, adverse health consequences or death.

• The mark. The products bear the establishment number "EST. 1363," which doesn't have a federal grant of inspection. FSIS says any product bearing it should be considered misbranded and unsafe to eat.
• The distributor. The meat was shipped in bulk to A&D Foods, a distributor in Georgia, for further distribution to retail and restaurant locations nationwide. The products are distributed under the A&D Foods label, vacuum-sealed and packed in cardboard boxes.
• The dates. The products were made on various dates before September 22, 2026. The notice gives no start date. Don't limit your check to last week's deliveries.
• The risk. FSIS says food produced without inspection may contain undeclared allergens, harmful bacteria or other contaminants. It reported no confirmed illness or injury.
• Relabeled product. Retail packages may not show the original labeling, because stores may have applied their own stickers.

The list FSIS posted has 23 products. They include:

• goat cuts
• sliced ribeye
• thin-sliced beef chuck
• oxtail
• several short rib cuts
• beef shanks, beef ribs and beef feet
• ground pork and pork chorizo
• pork chops, pork feet, rib pieces and hocks
• diced and sliced Boston butt
• menudo mix

FSIS says it may add items as more information comes in. Match your product against the exact names in the notice and the label images FSIS posted, not against this summary.

What FSIS tells restaurants to do

• Don't sell or serve these products.
• Throw them away, or return them to the place of purchase.
• If anyone is concerned about an illness or injury, they should contact a healthcare provider.

That's the official instruction. The recordkeeping below is our suggestion. Do it while you carry out the instruction, and never let it delay throwing product away or sending it back. We can't tell you whether a supplier will give you credit, and nothing in the notice promises one.

Sort what's in your kitchen into three groups

1. Confirmed recalled product

This is a case or pack identified as affected by the notice—for example, a listed product bearing the false "EST. 1363" mark, or relabeled product whose recalled origin is confirmed through reliable supplier or receiving records. Pull it from service and label it DO NOT USE. Then throw it away or return it, as the notice says. If you return it, ask the seller how they want it handed back.

2. Product you can't identify

Consider product reasonably connected to this recall whose identity is unclear: vacuum packs out of their box, portions in a bin, or meat a retailer relabeled. Missing packaging alone does not establish that food is recalled; verify its origin before deciding what to do.

• Set it aside, labeled HOLD – CHECKING RECALL, and keep it out of use.
• Check your receiving records and invoices for A&D Foods purchases, whenever they arrived.
• Ask the supplier or store where you bought it whether it came from this recall.
• If you still can't find out, call the USDA Meat and Poultry Hotline at 888-674-6854.
• If it is confirmed affected, move it to group 1. Return it to use only after reliable verification that it is not affected and your normal food-safety checks are satisfied.

3. Food you made with confirmed recalled meat

A stew, marinade, filling or portioned pack made from a confirmed recalled product.

• Keep it out of service.
• Ask your local health department or the USDA hotline how to dispose of it.
• The notice names supplied raw products, not your finished menu dishes. Do not serve prepared food made with a confirmed recalled ingredient; get product-specific guidance rather than assuming cooking has made it acceptable.
• Clean and sanitize the containers, slicers and surfaces the raw meat touched, following your approved procedures and any recall or local health guidance.

A worked example (hypothetical)

A 40-seat neighborhood restaurant checks its walk-in and freezer on the evening of September 22. Here's what the manager finds and what they do:

1. One unopened A&D Foods box of beef oxtail, marked EST. 1363. It's confirmed recalled. The manager photographs the label, records the quantity from it, bags and labels the box, and throws it away that night, as the notice allows.
2. Two vacuum packs of oxtail in the freezer with no box. The manager can't tell where they came from, so they go in the HOLD bin. The next morning the supplier matches the receiving record and confirms those packs were part of the affected oxtail shipment, so the manager moves them to group 1 and throws them away.
3. Half a pot of oxtail stew made the day before from other oxtail in the same confirmed affected shipment. It's held in a labeled container and kept out of service. The manager asks the local health department how to dispose of it and follows what they say.
4. Pork shoulder whose supplier and receiving records establish that it is a different, unaffected product. A different seller or sticker alone would not prove that. The manager keeps it in use only after verifying its identity and normal food-safety condition, and rechecks if FSIS expands the notice.

The manager 86s the oxtail dishes in the POS. Then they give the team one sentence to use: "We pulled an ingredient because of a supplier recall, so that dish is off tonight."

A simple record (suggested, not required)

Copy this into a note or group message for each product you pull:

Recall: FSIS 022-2026 (Star Meat / A&D Foods, EST. 1363)
Product and pack as labeled:
Where found:
Amount (cases / packs / pounds):
Group: confirmed / holding / prepared food
Photos taken: yes / no
Found by and time:
What happened: thrown away / returned to ______ / holding
Date and who did it:
Supplier contacted: ______  Reply: ______

If your supplier offers a credit, a record like this can help, but the recall instruction comes first.

Checklist

1. Open the FSIS notice and label images, and check them against every A&D Foods product on hand, whenever it arrived.
2. Stop using, selling and serving any confirmed product, and don't cook it to salvage it.
3. Throw it away or return it, as the notice says.
4. Hold anything you can't identify, and verify where it came from.
5. Hold dishes made with confirmed product, and get disposal guidance.
6. Clean and sanitize containers and equipment.
7. 86 affected items, and brief the team.
8. Recheck FSIS recalls for list updates and retail distribution lists.

Limits of this answer

This covers FSIS recall 022-2026 as posted when we checked on September 27, 2026. It isn't legal or regulatory advice. Local health departments may have their own requirements, so ask yours if you're unsure. Always go by the current FSIS notice if it changes.

Sources

• Star Meat Delivery Inc. recall notice, USDA FSIS, September 22, 2026
• Recall 022-2026 label images, USDA FSIS
• Recalls and public health alerts, USDA FSIS