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From: zev@hou2a.UUCP (Z.FARKAS)
Newsgroups: net.religion.jewish
Subject: Re: "Meat stamps"
Message-ID: <260@hou2a.UUCP>
Date: Thu, 23-Feb-84 16:36:46 EST
Article-I.D.: hou2a.260
Posted: Thu Feb 23 16:36:46 1984
Date-Received: Fri, 24-Feb-84 02:24:21 EST
References: <1815@cbscc.UUCP>, <508@pyuxmm.UUCP>
Organization: Bell Labs, Holmdel NJ
Lines: 13

If I remember correctly, I found this out when playing
Trivial Pursuit, so I am not sure how true it is, but
here goes:

Grape juice is used in the dye used to stamp USDA inspected meats.

Does anyone know if this is true, or how to verify it?
Does it make a difference? ("Yayin nessech" - unfit wine).
Most stamps are on fat ( they show up better ), which should
be trimmed away anyway, but the knife often passes through the
dyed section unless the butcher carefully avoids it.

zev farkas  hou2a!zev  201 949 3821