§ 8A-264. Identification requirements.

(a)

All meats sold as Kosher, regardless of the size of the portion, shall have affixed thereto at the slaughterhouse a tag or plumba. The tags shall be affixed as follows:

(1)

For all forequarters of steers, cows, bulls, heifers, and yearling calves, the following Kosher identifications shall be affixed to each of the following parts:

(i)

Breast, rib, plate (outside), plate pieces (inside), chuck, shoulder, heart, lung, oxtail, tripe, milt (spleen), tenderloin (hanger): Plumba and tag;

(ii)

Liver: Two (2) Kosher brands and two (2) plumbas, one (1) of each to the opposite ends of the liver, so that if the liver is cut in half through the vein each half will bear one (1) plumba and one (1) Kosher brand;

(iii)

Feet: Plumba and tag to each foot;

(iv)

Breads: Plumba and tag to each pair;

(v)

Brains: Plumba to each brain, when sold separately from the head;

(vi)

Tongue: Plumba and tag at the tip, and a Kosher brand at the tip on a smooth surface;

(vii)

Breastbone: Incisions in the form of Hebrew characters, showing the date of slaughter.

(2)

For all foresaddles of veal, the following Kosher identifications shall be affixed to each of the following parts:

(i)

Breast: Incision on each in the form of Hebrew characters, showing the date of slaughter;

(ii)

Rack: Two (2) incisions on the inside, one (1) of them on each side of the spine, in the form of Hebrew characters, showing the date of slaughter;

(iii)

Shoulder: Plumba and tag;

(iv)

Liver: Plumba affixed to the center of the liver at the vein, and a Kosher brand on the upper surface of the liver;

(v)

Haslett: Plumba and tag through the heart and milt;

(vi)

Lung: Plumba and tag;

(vii)

Feet: Plumba and tag to each foot;

(viii)

Breads: One (1) tag, and one (1) plumba drawn through three (3) pairs;

(ix)

Brains: Plumba to each brain, when sold separately from the head;

(x)

Tongue: Plumba and tag at the tip, and a Kosher brand at the tip of the smooth surface.

(3)

For all foresaddles of lamb and mutton, the following Kosher identifications shall be affixed to each of the following parts:

(i)

Breast: Incision on each in the form of Hebrew characters, showing the date of slaughter;

(ii)

Racks: Two (2) plumbas and two (2) tags, one (1) of each to either side of the spine;

(iii)

Shoulder: Plumba and tag;

(iv)

Haslett: Plumba and tag through the liver and milt;

(v)

Tongue: One (1) tag, and one (1) plumba drawn through each group of six (6);

(vi)

Brains: Plumba to each brain, when sold separately from the head;

(vii)

Liver: Plumba and tag at the center of the liver, when sold separately from the haslett.

(b)

The slaughterer and wholesaler of Kosher poultry is responsible to ensure that plumbas are affixed and remain on each and every portion. A Miami-Dade County-based slaughterer or wholesaler shall not refuse to accept returned poultry that is missing the necessary plumbas and shall provide a refund for same.

(Ord. No. 91-65, § 1, 6-20-91)