[xoxoxoBruce]

Kosher beef is consumed in accordance with Jewish dietary laws, which dictate what Jewish people can and cannot eat based on the religion, and how foods should be prepared. The word "kosher" is an umbrella term for foods that fit into these dietary laws, according to jewfaq.org. Cattle that have died of natural causes, were killed by other animals or have diseases or flaws cannot be used for kosher beef, according to jewfaq.org.
According to oldandsold.com, once the cattle is slaughtered, the kosher beef must be used within 3 days. If it is used after that period of time, it must be washed every third day until 12 days have passed. At this point it won't be considered kosher and may or may not be used.
The majority of kosher markets or grocery stores that sell kosher beef only sell square-cut chucks, such as brisket, chuck and shin, according to oldandsold.com. Orthodox Jews tend to eat only the forequarters of the beef that have the ribs removed. All types of kosher beef are marked "kosher" for easy identification so that Jewish people can distinguish kosher beef from regular beef sold in markets.

I'm sure they don't make hot dogs from just the forequarters, and it doesn't say anything about what the live animal was fed... or injected with... before it got to the slaughterhouse?