Minnesota Administrative Rules

1550.0690 LABELING KOSHER FRESH MEAT.

Each kosher forequarter of beef, foresaddle of veal, and each foresaddle of lamb shall be identified by the shochet with the word "kosher," the week and day of the week of the slaughter and the shochet's initial or name. Such identification shall be in Hebrew letters or symbols applied with branding ink on either the interior wall or on the exterior surface across the approximate center of such forequarter of beef or of one of the forequarters of veal or lamb. Each quarter of kosher beef shall be identified further by four additional markings or stampings consisting of the word "kosher" and the name of the rabbinical council supervising the slaughter. Such markings shall be in Hebrew letters or symbols applied with branding ink, one each to be placed on the rib, the upper portion of the plate, the approximate center of the square chuck, and on the shin. Each forequarter of veal and lamb shall have two such stampings, one located midway across the side of the breast and ribs and the other on the approximate center of the shoulder. These markings shall be stamped on the interior wall or on the exterior surface of the forequarter.

Statutory Authority:

MS s 31.101

Published Electronically:

September 23, 2013