An evaluation of the microbiological quality of retail ground beef prepared in a centralized operation (which has nearly statewide distribution) and in four local stores was undertaken. Forty retail samples were analyzed for total aerobes (22 C and 35 C), yeasts and molds, Clostridium perfringens, Staphylococcus aureus, total coliforms, Escherichia coli, enterococci, Salmonella, and fat content. Products prepared in the centralized operation exhibited trends toward better microbiological quality than that of traditionally prepared products. Salmonella screening of the samples resulted in the identification of S. infantis in one traditionally prepared sample.