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The Tri-State area's number one source for News and Information. Share your thoughts. Welcome to the slaughterhouse, where fresh sides of beef still warm to the touch are cooling in a meat locker. 2's Lou Young has the story. As the inspection stamp goes on, certifying meat as USDA approved, current and former federal inspectors and veterinarians are telling CBS 2 that approval may not be worth the ink on the stamp pad.