Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site hou2a.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!houxm!hou2a!zev 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