Table of Contents:
Is Meat Glue Safe?
Video taken from the channel: NutritionFacts.org
Meat glue and how to spot it
Video taken from the channel: Sean Symons
Can You Really Make Waygu with Meat Glue?
Video taken from the channel: Unsupervised Experiments
MYTH BUSTING MEAT GLUE | Jess Pryles
Video taken from the channel: Jess Pryles
Meat Glue Isn’t Scary, It’s AMAZING! Transglutaminase Molecular Gastronomy
Video taken from the channel: The Thought Emporium
Ribeye Steak On The Grill? (The Truth About Meat Glue)
Video taken from the channel: Ballistic BBQ
Sous Vide MEAT GLUE Experiment
Video taken from the channel: Sous Vide Everything
You can find meat glue in some processed meat products, and (perhaps) in some seemingly whole cuts of meat. Technically, meat glue is made with an enzyme that, in its pure form, does not contain gluten. However, the enzyme is called.
Microbial transglutaminase is also known as “meat glue,” since butchers use it to bind different cuts and scraps of meat together. A recent study indicates that the rise in celiac disease in recent years could be tied to the use of this chemical. “Meat glue” contains hidden gluten.Furthermore, people who have problems with gluten may develop problems when ingesting meat treated with the meat glue enzyme, since it functions as an auto-antigen capable of inducing an autoimmune reaction. (Many gluten reactions may not actually be to gluten, though.
Added TG can potentially harden the arteries, which would increase risk of heart attack and stroke. Exposure to the TG used in meat glue can alert our immune systems, making them more sensitive to own naturally produced transglutaminase.Further as someone who has made sausages and used meat glue and has been in the restaurant industry for over ten years i can say that all sausage is not made with meat glue like the aforementioned head cheese and natural geletine example states. A hot dog is something called an emulsified sausage another example would be Mortadella or bologna.
This about.com article discusses the enzyme itself shouldn’t be a problem but the “product” can contain things that may be an issue. http://celiacdisease.about.com/b/2011/04/19/meat-glue-a-threat-or-not.htm This definitely looks like it can be a problem for milk intolerants since some of the Activa products contain milk protein.Einige glutenfreie Websites haben die Sicherheit von Fleischkleber in Frage gestellt, mit dem verschiedene Fleischstücke zusammengehalten werden. Hier ist was Sie wissen müssen.It sounds like the only health risk comes into play if you don’t fully cook the meat.
But that can be said for regular meat. Also, it sounds like the glue is made of animal parts, so it’s not as if it’s an unnatural chemical being added. level 2.일부 글루텐이없는 웹 사이트는 서로 다른 고기 조각을 잡는 데 사용되는 고기 접착제의 안전성에 의문을 제기했습니다. 여기 당신이 알아야 할 것이 있습니다.Does meat glue lose it’s bond during searing? Can it bond skin to a fillet through the fat or will the fat render and slide the skin off?
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Meat Glue Gone Bad. Thread in ‘Pork’ Thread starter Started by DanMcG, Start date Feb 26, 2012; Feb 26, 2012 #1 DanMcG Smoking Guru. OTBS Member. SMF Premier Member.
5,192 1,431 Joined Feb 3, 2009. I picked up some meat glue off of RichTee last year and have used it a few times with good results. Although the shelf life is suppose to be 3.Eric Mittenthal of the American Meat Institute’s takes issue with the villification of transglutaminase, which he says it not a glue at all. “It is highly unlikely chefs are using them to take.
There is a way to test if your meat glue is still working. Get a small scrap of raw meat (we use chicken). Apply a liberal amount of meat glue to the meat and massage it in. Sniff the meat (don’t inhale the powder). If the meat smells like a wet dog or a wet wool sweater, your glue is good.
If.Meat Glue is considered dangerous and the EU even banned it years ago. The question now is why is the US still allowing the usage of ‘meat glue’ at restaurants and in food products. What do you think?
0 points.Even if the “Meat Glue” reconstructed meats are thoroughly cooked and safe from bacteria, this practice of misleading customers is unethical. There are 8 million pounds of meats that are reconstituted each year using “Meat Glue” Transglutaminase.
List of related literature:
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from Broken Monsters | |
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from Fundamentals of Microbiology: Body Systems Edition | |
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from Mrs Beeton’s Household Management | |
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from Kirk & Bistner’s Handbook of Veterinary Procedures and Emergency Treatment E-Book | |
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from Home Production of Quality Meats and Sausages | |
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from Speaking of Animals: A Dictionary of Animal Metaphors | |
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from Current Therapy in Equine Medicine E-Book | |
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from Handbook of Nutrition and Diet | |
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from Special Operations Forces Medical Handbook | |
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from Unmentionable Cuisine |
263 comments
YES MEAT GLUE is baad…but your short sided VEGAN bias is just as sickening. Just how do think they get TOFU to stay into the shape of a Pork Chop?
The “meat glue” is just an enzyme that makes proteins stick together. Some brands even use the same protein that naturally binds the proteins into grains. Its completely safe to eat and if you get the right kind of “meat glue”, it would literally be you just eating meat.
Amazing. Please make more videos like this on other dangerous products so awareness can be raised.
You get fat from eating too much food. The only way to not be a fatty is to have some self control and eat less.
The witty comments under this video are the only thing making it bearable! Thanks for posting, Doc. Once again, I’m thanking my lucky stars that I decided to go plant-eater all those years ago.
Scared of eating germs… cook the meat, no pink, problem solved. Your phobia should be with undercooked bloody meat, not the meat glue… and if you are being conned and eating “fake” steak, you probably shouldn’t be eating out.
Sandra Farr as a former USDA meat grader this idiot doesn’t know about different muscle in animals that is what he is showing complete with fat and connective tissue believe him and be a idiot too
Transglutanimase? No clue what it is, but it was clearly the problem. I would suggest doing it again with just the meat and fat. It might fall apart in the pan, idk. You could maybe bacon wrap it to help hold it together
❤❤❤
I can’t believe people let their children eat this kind of garbage.
Wait im like really scared about breathing it now. I don’t want to glue my lungs together
This is so disturbing. I get cramps that are very close to what you feel when you are in labor. I’ve come close to passing out from the pain.
MMmmm Meat Glue!!! Homer wants! I really miss real butchers getting fresh animals from the local farmers that were pasture raised treated well and never saw a needle in their life or any other chemicals for that matter. Add this to the pile of reasons to reduce meat consumption.
The “meat glue” is safe, but it can cause problems in its use. In this case, “natural” meat cuts are better, because you know contaminated pieces aren’t stuck together.
Inviting a discussion on this will most likely get at least someone to start yelling about Geneticaly Modified Organisms (GMO’s). The main ingredient in Meat Glue is called “Transglutaminase”. Once that starts you may never get anyone to think otherwise, but the truth is this is NOT a GMO. After doing a short bit of research I found that it is an enzyme found naturally in Humans, Animals and plants. In humans, as well as animals, it is a vital enzyme responsible for normal bodily functions including blood clotting. The real issue as I see it is deception. Using this stuff to produce a finished product and then selling it for premium prices is wrong.
From my short research The fact is it’s used in the production of various foods, including sausages, chicken nuggets, yogurt, cheese, and ice cream. it’s added to baked goods to improve dough stability, elasticity, volume and the ability to absorb water.
I’m not endorsing it. But those thousands of people who watch your channel should be informed of these things.
Just a comment on your spices it looks to me like you use crystalized garlic but you always say powdered garlic they are different products. I use the crystalized garlic myself as the powdered stuff tends to disappear into the meat and become paste. Can you clarify?
It’s how it’s to often used that’s the problem.
Scamming people to buy glued scraps for full price steak.
And of course, this ‘meat glue’ doesn’t have to be put on labels, right? I’m glad I don’t eat meat. Meat glue and pink slime does a body good… Maybe… Right?
isnt it easier to use eggs for those “dragon eggs” and pig nuggets?????????
Amazing video. Great job. I have something g for ya. U have to try it. My family and friends absolutely love it.
Make a crab boil. Like for making crawfish. Throw a lightly seasoned brisket raw in for about 30 min. Then take the brisket and throw it in your lonstargrill. time and temp and wrap to rest. It will amaze you.
If you entertain the thought of publishing any more “informative videos” in the future you might want to take your head out of your ass and spend a few days in a cutting room. I retired after 51 years as a butcher and you sir don’t know WTF you are talking about!!!
Its all funny till i glue your meat together
And also sandwich cube has never been so real
Bruh has nobody else noticed that they keep saying number A XD
Thanks Jess, might be a fun thing to play around with. Could make for a great roulade, the chicken breasts were a good idea too!
*Side note I just picked up a fresh brisket and recieved your Hardcore Carinvore Black seasoning, cant freaking wait to smoke this thing!!!
also please get more Beef Chief hats in stock:)
We are probably unaware that we have already eaten it several times, maybe in supermarket’s chicken fillets and co.
Can clearly see the different treatment between the meat. Which I think is why everyone is displease on. It give a clear advantage and bias-ness to the butcher twine style. Like most of your video you should have keep the seasoning the same, I will say this is a voided experiment
Do you buy deli meat like chicken or turkey even ham if so your eating meat glue
Oh yeah, I also subbed earlier today great channel and thank you for your hard work and sharing your expertise.
Meat glue is not fantastic at all, when look at all the proper science testing done on bacterial effect on meat, basically if you use meat glue you have to boil the meat otherwise bacteria matter can survive in the meat along the glue lines, and fact the more meat pieces you add to make one piece of meat makes it more bacterial sources into one piece like listeria or salmonella.
But they should find out if it can be used in as medical tool for surgeons to like close wounds and stop bleeding during operations etc.
Well that’s all fine and well from the safety and being relatively “natural” point of view. The scary thing as its is used to “GLUE” inferior cuts of meat together and in some cases scraps to resemble Prime Cuts or The like. Its getting harder and harder to trust the food industry!
You really ought to have been wearing a mask when you were sprinkling that stuff on in powdered form. Because the reason you don’t want to breathe it in isn’t because it’s toxic or anything, but because it’s MEAT GLUE. As it, it glues together meaty stuff! If you’d breathed in just a touch too much, it would’ve glued the insides of your trachea together and suffocated you!
Please educate yourself and do research as to what normal cuts of meat look like as do these!
I love you guys, but to fair transglutaminase is what sticks us together, so I’m ok with it.
Thank you for replying and looking into what I posted, Sorry if this comment came off as snarky before I edited it now.
Scientist: finds a completely safe way to use a naturally occurring enzyme
Facebook Mom: It’S poIsONouS!!1!
I dont know how u ppl like to eat the raw meat and call it medium rare that’s disgusting
We’ve seen the dangers of combining meat from different sources when trying to trace back the source(s) of mad cow disease. If you choose to have the butcher grind your hamburger meat from a single source and you get sick, at least you can figure out where it came from and get the stuff off the market. If you eat meat, buy from an animal raised locally, have it butchered locally, and store it in a chest freezer.
The fact that you’re scared of an enzyme that is naturally occurring in meat, plants, etc, due to your misinformation and ignorance is kind of sad. And spreading the misinformation to subscribers.
I’d like to see somebody try to pass this nonsense off on Gordon Ramsey. I can hear the F bombs now. Lol.
Transglutaminase is already naturally in all meat and skin and it’s perfectly safe. It’s not used so much for piecing together scraps (that now get eaten instead of thrown out), it’s actually more commonly used by the most famous and best chefs in the world in what’s called molecular gastronomy to form unique, interesting, and complex dishes. In many ways, these chefs creations are safer since they are typically more of a uniform size and thus even cooking can be assured. Simply because something sounds gross does not automatically make it harmful as no one has ever been harmed in any way by eaten reconstituted meats. The USDA and FDA say that this is perfectly safe; however, they require that in the US reconstituted meats must be labeled to avoid any confusion.
I don’t know where you got the guinea pig thing but it used to come from beef but was too expensive to use so it was almost never used by anyone other than the most famous chefs who would charge hundreds of dollars for a meal. Now it is used more often but that’s because it comes from bacteria which is a cheaper way to make it. I can’t seem to gain access to the paper you put on the video but I’m guessing that’s why you picked it, so no one can fact check you because you’re just making up quotes. Even if they aren’t completely fabricated quotes, I have zero doubt that they are completely out of context and cherry-picked. I can tell that many are definitely out of context and cherry-picked because of the phrasing; I’ve read thousands of journal articles and I know a bullshitter a mile away.
That gluten thing was a hypothesis only. It was shown to be incorrect. The group who thought it up did not in any way test the hypothesis but simply suggested it. You cannot pass something off as a fact if it is completely untested and isn’t even a theory yet but rather is nothing more than a hypothesis which is essentially equivalent to a brain fart or at best an untested idea with literally no evidence to support. Further, you seem to completely ignore words like “may” and “possibly” and the like which in a scientific paper are the most important words in the whole paper. If something may do something, that does not mean it does; it means that they have literally no evidence to support that it does but they think it is a possibility
There are no safety concerns of any kind since the enzyme is naturally in all meat and no one has ever had an allergy to it. Stop using scare tactics and fear mongering to attract patients. I’m guessing you subscribe to a lot of pseudoscience. Are you even a real doctor? (chiropractor, naturopath, etc. is not a real doctor).
Glowing y meat? They use deception with this in restaurants, and grocery stores!
Meat glue a whole bunch of lesser steaks together into a 200 oz filet.
100% bogus examples of meat glue being used. Butcher a whole animal and see for yourself. I’ve been a butcher for 15 years. Meat glue is not something used in a retail setting. Read your labels people. Any added ingredients must be listed. It’s the law.
Meat glue is safe, it’s just that restaurants use it to make cheap meat look like premium cuts.
Don’t say that it’ll kill you or whatever, that’s a big lie. It’s illegal to prevent fraudulent activities. Do your research sir, but other than that great video, been binge watching you since last week!
This is low in comparison to the amount of harmful chemicals we eat daily, so I am okay, but I’m not okay with the facts that they pass it off as regular meat and not a bunch of cheap scraps.
how much does this actually stick things together? like lets say i wanted to implant an rfid tag or some other grinder implant would coating it in this help encapsulate it or would it be like bio bond that makes removal really nasty?
If you want a good meat with no glu make your own farm.You never know what is in the meat when you buy from the store.
You call that dragon eggs? They doesnt even have scrimpscales on them:P Hint Hint.
Petition to ban meat glue in the United States
http://wh.gov/iC7f9
how does putting a shit tonne of salt on it tenderize it though?
It’s only called almond milk, because it’d be hard to keep a straight face asking a shop assistant for nut juice!
Its not harmful at all. Its just dishonest when used to pass off inferior product as the real thing.
I saw this for the first time today while I was cooking and I was shocked.
How can they get away with this slowly this shit is killing us
Finally watched this classic from your channel! WOW. Sort of took off, eh?:) Thanks for info, Greg.
Smoke on
-Jonathan
0:45 pictures… I’ve seen people yelling at Wendy’s employees for poisoning food with the ingredients on the back of the salad dressing as ‘proof’.
You clearly used way to much meat glue, also im not sure meat glue actually works on fat
I’ve noticed green flakes on the top of the finished item in several videos…..Parsley?
Why you shoot under blue light. Make sure to keep the video appetizing
Labels should include “Meat Glue added”, this would be fair and not have purchased the fake rib eye steaks. Shalom
This is a biased video, you failed to season them both equally. Thus the flavor would be naturally different.
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I would rather not procure outsoured e-coli in my stomache, thank you very much.
I don’t care about guinea pigs they might as well use cats and dogs but fact is this shit is just dangerous.
I immediately assumed that’s how a lot of chicken nuggets are made.
Shops gluing off cuts together and sell as premo cuts. Should be illegal
It’s pretty hard to kill someone with Uranium though. Well, from a “poisoning” standpoint. Of course if you make a bullet out of it and shoot someone, then it works fine, but that’s no longer “natural”.
It taste the same, it is not harmful, and it is cheaper, what is wrong with it.
You should cut a thin piece of the waygu A5 and meat glue it to a piece prime. If it works, because you can’t eat a whole A5 alone, it would be a different way to share it.
i would blend/food possessor the fat with a little water and meat glue powder and put in a ziplock bag with the corner cut off. cut the meat into very thin, and small strips (cold meat easier to cut) and combine the strips with meat glue using the bag to create the marble patters
I feel like if they are gluing pieces of meat together and then sell it as a specific cut of meat then it should be illegal to call it that cut. All this video did was tell me it’s time to makes friends with a local farmer that raises their own cattle and buy from them.
I know this video is 2 years old but the meat glue is wrong you go to the store buy a 25 dollar steak to find out it’s really a 5 dollar meats pie
Non science. It’s not toxic… it’s in blood. It’s in cellular barriers. If you eat meat, you are eating Transglutaminase… it’s natural. It’s in all meat.
My take on scary sounding names for foods are I Indian snack names, they all sound like explosives
So its safe for all people except some with a gluten intolerance or unless it is used without proper sanitation and food handling procedures.. Every time I read or hear anything about meat glue it is portrayed as being used exclusively by unscrupulous Chefs to trick people. The way is is actually being used in most high end restaurants though is another story. For instance it is used to connect (it is not actually a glue at all) two pieces of fish or chicken together to make a boneless, thicker cut. Too much bad and/or misleading information out there about this naturally occurring substance. It is not only found in guinea pigs but in many proteins and vegetables.
Where in the Heck is the FDA??? I guess they just get a paycheck and they do no job just like Congress and the Senate> This is sickening and disgusting!!!
wow what ignorance.
ps fermented bacteria, or bacterial fermentation is how kimchi and sauerkraut are made. Most transglutaminase it made only by bacterial method because so many jurisdictions have ban blood derived product. I had to stop watching early on because the misinformation was so pathetic
If he wanted to taste the same he should have used the same recipe
This guy is an idiot, you will never find “meat glue” in a meat product that does not say formed, or shaped. It’s most commonly used in restaurants or food service to maintain uniform portion size. The chuck roast he points out as four piece glued together is false. That is natural muscle formation in cows, they have fat in their muscles making the marbled appearance. Lesser cuts have more fat because well, that’s cows. Tenderloins used in restaurants are the most commonly “glued” cuts, due to their tapered shape. Not common in grocery stores meat.
This video is complete crap. First off your internal organs have a mucus membrane to prevent any sort of bacterial infection from direct contact with the tissue. Meat glues don’t actually react with this membrane or the constantly replaced fluid it creates so no it doesn’t stick to your colon. Secondly I worked in a butcher shop where I only used a knife and knowledge of cuts to turn a huge chunk of dead animal into various kinds of cuts. A t bone steak has always consisted of 3 cuts; sirloin, tenderloin, and ribeye. Muscular groups look different and most Steaks are cut like a cross section. Quit fear mongering and get a real job
These fake foods are disgusting and should be illegal. Beyond meat is even more disgusting. I’m surprised you ate it. There is no legitimate reason for using this. We need to get back to a natural ancestral diet. Thank you for this video.
I ordered a ny strip at a truck stop and I was given one of three and I had to return it back because it was full of fat all over the steak and the ny strip is a clean cut with almost no fat content..
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/safety-of-transglutaminase-tg-enzyme/safety-of-tg-enzyme
Dude how did it taste with all that meat glue you used?!?! The crust on the steak looked terrible!!
I don’t think you should tarnish people who have a legitimate concern about the effect of this compound as a bunch of “chemical bad” caver dwellers. Seconds into the video you’re talking about how little of it it takes to have an effect and to take extreme precautions about breathing it in.
A healthy amount of fear is good I say.
its fine to use. its an enzyme that breaks down the meat and make it stick to itself. thats all. acting like its the 90’s when msg was being downplayed is absurd. i get the whole “OH GOD CHEMICALS” but its a plant based thing and not expanding on molecular gastronomy is a step backwards
Absolutely disgusting. I got a steak at Bob Evans. Gross gristle and fat going in every direction. Couldn’t even find a way to cut around. Never again going to bob evens
i must be dumb because i swear you didnt eat that meat lol.. i dont blame you but to fool the people like that. looks like you cut the scene after you put the meat in your mouth.. i remember learning that sme actors would pretend to eat by putting the food into their mouths and then spit it into a bucket beside them when the camera moves away from the actor or when the scene is cut.
meat from the side: real muscle; meat in cross section or chops: fake meat, bro
People will eat ass with a piece of dookie before they eat meat glue
The “pseudo-steaks” are actually somewhat dangerous. Pathogenic bacteria can be transferred from a cow’s intestines to the outside of a steak during butchering, but the outside of the steak gets thoroughly cooked when it’s seared, so rare steak is safe. A glued-together pseudo-steak has outside pieces in its middle, so it must be cooked to well-done to be as safe as an ordinary rare steak.
Meat should be in its natural form! This is an atrocity! Anyone who approves of this is killing us! Not buying this crap! This shit needs to be banned!
This doesn’t look like any steak I’ve ever seen after cooking. Just saying.
“I don’t like ’em putting chemicals in the meat that turn the freakin’ humans gay!”
such drama queens trying to polarize a simple safe food additive. if you like how it tastes great, otherwise complain if it doesn’t. stop trying to emotionally demonize through slang naming it glue in a staged conflict. with that logic jello, yogurt, and cheese should be called glue.
If y Warhol them cutting y meat in front of y in the grocery store when did they use the glue?
I mean if it still tastes good I’m willing to try some meat glue
You are a fucking idiot. The meat you were showing are real cuts. Maybe you should spend some time with a butcher.
Meat glue is rarely used to pass cheap meats as expensive ones (i really think its unethical to do this) Its mainly used to make filets out of meats that don’t come in filet, like crab or some smaller fishes, or to make nuggets. Its also used sometimes to make some cuts of meat appear a bit prettier. Its harvested from bacteria, since its cheaper and more efficient than from animal.
Theres is a video that explains a bit deeper and shows some culinary uses: https://m.youtube.com/watch?v=t1oSqI4jnTM
the FDA is corrupt as all hell…look what they’re doing with vaccines and prescription medications. They should be under a full investigation…but what the hell, so should the FBI, DOJ, CIA, etc…
I cut meat every single day. That looks nothing like a ribeye, not even a shitty ribeye. Name any specific place that you believe are selling fake meat glue ribeye steaks, I dare you.
That’s disturbing on a lot of levels. Thanks for taking the time to educate…
1. What to you expect from a chicken nugget or “formed meat” products, binders are NECESSARY
2. Transglutiminase is a naturally occurring enzyme that can also come from plants(you missed that one). Ingredients are required to be disclosed so if you’re buying a package of chicken nuggets then you would know it’s in there.
3. That looks nothing like a ribeye, and saying it “smells like steak”…duh c’mon man beef smells like beef.
4. 100% agree with you if places are trying to sell trim as expensive middle meat cuts is also illegal. I will also say that I work on the plant level and this does not happen. Maybe restaurants do it but i have never seen it.
They use slabs of labratory grown beef protein that is machine cut with dies shaped like the muscle groups of the cut there wanting to make. Tough skin fats adds a little unedible beef flavor and when straneded intraversly it appears as marbling.
It’s a science and it’s a shame how since is ripping off the public because there isn’t even enough real whole food for the elitist now.
Heck we could all eat like Kings if we murder all the Giants in the world today.
Same old shit in Abraham’s days
Noah’s days
Jesuses days and now in our days.
When will we ever learn to stay away from science and stick with stick sticks and stones.
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ban meat glue. i dont want to eat it. meat stays in the intestine long enough. i dont want it glued in me.
I asked the butcher at Safeway and he claims Safeway does not use meat glue. Do you think he is telling the truth?
Just had the image of guinea pigs in factory farms to get the meat glue from their livers? That is some sick shit. So glad I am Vegan.
this totally cant strengthen the bond of skeletal muscle to bone or tendon right
Coming from someone on a tight budget, if the meat glue’d steaks were cheap, I’d buy them for sure. It’s just an amino acid that even our bodies make, so it’s far from dangerous. I’d be pissed if I ate at a restaurant and was given glue’d meat without it being advertised as so. Because of environmental concerns, I’m glad if it’s being used to use up all parts of an animal, but it should be clearly advertised as such.
Thanks for sharing brother! GOD bless! Meat glue does not sound kosher!
You can call this meat but it should not be allowed to be called steak. Unfortunately in America big money has taken over the government and and will not require and sometimes not allow the american people to know if they are eating lab foods. Don’t tell me there is no difference, I should be allowed to make my own choice.
well just cook the meat for longer if it has the glue. thats all
Meat glue? For me it is illegal to sell glued meat with a price of original. It would be good if the customer knows what they are buying. For the health concern it is very safe to eat
Meat glue: Don’t breathe it in, it’ll kill you! But here, slather it up on your beef big boy.
Its sad they are messing with our food, from meat glue to gmo seeds
Very true this man truly did no research he didn’t even buy the food muscles are held together by connective tissue and meat glue is usely only used in heavenly processed food like lunch meat and chicken nuggets
I work in the meat department at a grocery store and I can assure you that we don’t even have meat glue. If you actually knew anything about meat cuts, you would know that these cuts actually look like that and are not just a bunch of trim glued together.
It’s interesting that it’s not safe to breath but safe to eat ♂️
When you mentioned ‘Jewish OR Muslim’ you earned my respect on another level. Great job!
Man let me tell you need to do research before you do this first of all the first was a rib chop off a pork loin not glued. Next was a ribeye steak comes from a cow just like that. Not glued. Next is a Boston butt off the shoulder of pork. Next is a chuck roast and the same it is not glued. Most of the time a glued piece of meat will have no fat and no seam in it. I have been a meat cutter for more then thirty years. You did not show any glued meat at all.
What would happen if you glue your finger into a meat piece?
it’s completely safe if you use it at home where you know your meat is fresh and came from the same animal. I rather eat glued meat then being a sick vegan. new research is now showing that most vegans are highly susceptible to mental disorders
Any chance you are a little over the top on this one? Are you in league with jamie oliver (brit accent) and the chief of the food police, moose kakes? Might be time for you to back off.
Anyone with fairly basic understanding of chemistry would be okay with this. If you are okay with hot dogs and sausages there is absolutely NO reason you shouldnt be okay with transglutaminase.
And no, transglutaminase and monosodium glutamate are not the same thing, they are completely different.
iin China it’s even worse: they use pork duck and beef glued together and sell as a steak and at the steak price…. as steak is more expensive… it’s frustrating and not everyone, more precisely over 90%of people wont spot it……. sad
As long as your up front about it I have no problems with it. It can take some of the left over cuts and using it. Also someone can get creative with using different muscle groups and come up with a custom cut. The only real issue is that you have to cook the meat to a higher temp to keep it safe to eat and that’s a health and safety issue as the middle of the steak is contaminated in the assembly process.
its safer the the air you breath latterly. the government puts more stuff in the air that is harmfull then the glue. or how about are drinking water. buy me we have wells and live on a lake and you would think or you have safe water well its not true they dump agent orange in it every summer to kill weeds? they say its safe yet it was banned years ago kinds wonder how much the government realy cares.
If you want to lose weight and are eating red meat your stupid.
Organ’i’c= organic
.Cin a Gro That spells organic backwards.
USDA..AD’s U
And they taught the people’s to say hell+O= hellO, They think it means something nice.
When money won’t work to buy GROceries, will you still work for money brothers anD sisters?
GROw GROceries
First thing to do after an 1 hour salt bath: wash off all the salt and season it with salt again!
The yolks are running because your temperature is too low on the sous vide. You should go about 148° to get that almost custard Runny consistency
Sean Symons If it was your goal to create an educational, informative video, you missed it by a thousand miles. I have never heard of “meat glue”, so I was expecting someone with superior knowledge to describe and point out the differences, NONE of which you bothered to do. Even other viewers here claim you don’t know WTF you’re talking about. Thanks for ripping off six minutes of my day I could have spent on something important, like taking a crap.
Thoughts: I am somewhat okay with meat glue because I know it’s supposed to be an enzyme, but would I use it? No, absolutely not. I would rather use the butchers twine because I know there is little to no chance that the recipe/items used for the butchers twine will be changed but it’s really all just personal opinion.
Quick tip: if you are feeding others, use butchers twine. The others might feel uncomfortable eating meat glue. Plus, with some places, it’s cheaper.
Hey guga you should revist this! Do the one with the meat glue the same exact way as number A just season inside first and then apply the meat glue
that looks awesome. I am buying some meat glue and making a chicken-cow steak.
We build our instincts over a lot of years for what is dangerous in nature. So the combination of colors, smell, etc. But, on the other side, you have something made that is not recognizable and I don’t know what is behind that. Thank you for sharing information but I’m sure is not that good as you speak…
And we’re waiting for you to show us some references to back this little scary story about meat glue causing cancer. [[CITATION NEEDED]]
If any of you enjoy sliced deli meats or round boneless hams… yep meat glue. So far it is said to be safe, but I’d like to know what effects it has on the stomach lining and intestines, does it contribute to migraines like msg or increase the likelihood of gout. Anytime you can avoid additives in your food, do so.
Wow
Can you say Soylent Green
Thanks for the video I had no idea
I should not have watched this hungry. Now i’m damn near drooling
Food science is an untapped market on YouTube. There are so few sources of good food science. Please continue!
If it says don’t breathe… probably not good to eat either…
Do not breath…but ok to eat…no wonder my wife have colon cancer anything for a dollar
Guga you are awesome, but that glue sounds horrible. Did skirt stake your way and loved it. is there a restaurant that serves wagu beef?
Did you bother to check the labels on the “glued meat” that you filmed at Sam’s Club (Member’s Mark brand)? They are required by the USDA to be labeled. That ribeye you show is an end cut (best part of the ribeye BTW) and is what it naturally looks like, the pot or chuck roast you show is a perfectly normal whole chunk of chuck. In fact ALL the Member’s Mark meat you show in your video are clearly (to anyone who knows what different cuts of meat actually look like) whole cuts of meat that are not glued together.
Now I am not defending “meat glue” in any way, shape, or form. It’s appalling, especially when derived from pigs blood as people whose religion don’t allow for the consumption of pigs are doing exactly so without their knowledge when they get beef that is made with this enzyme.
However in the USA you are VERY unlikely to come across this in your grocery store. As a retail meat employee (I will not say where, though it is not Sam’s Club), I know what real meat looks like, I’ve cut it, I know how it comes in to use. Mostly you will find this “glued meat” in cheaper restaurants, and even more in the commissary food industry where cooked and prepared foods are not required to list it as such. If you are buying meat at your local grocer it is required to be labeled:
“Products formed from pieces of whole muscle meat, or that have been reformed from a single cut, must disclose this fact on their label, as part of the product name, e.g., “Formed Beef Tenderloin” or “Formed Turkey Thigh Roast.” The enzyme must also be listed in the product ingredient statement along with any other ingredients used in the product formulation. TG enzyme is not considered a processing aid that would be exempt from labeling. There are no exemptions to the USDA’s mandatory labeling requirement for this product.” *
I understand “meat glue” is a horrendous practice and should be banned, and Americans do eat way more red meat than they should, do not disparage and spread falsehoods about the entire meat industry as whole without doing proper research into the subject first. Yes I don’t like the way the retail meat business is headed in recent years, with pre-packaged meats that used to be cut fresh at your local store, ground beef that also comes in pre-packed and can literally sit for weeks and still looks the same, fresh ground meat will turn grey after a few days (they pump the packaging with nitrogen to remove oxygen which is what causes meat to spoil and discolor). All of this is reducing the jobs of actual skilled butchers and pushing the work onto cheap industrial labor done sometimes with cheap expendable immigrant labor.
If you have any general questions, I’d be happy to answer them.
* https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/safety-of-transglutaminase-tg-enzyme/safety-of-tg-enzyme/!ut/p/a1/jZHdboMwDIWfhsuQMLqK7g4hTS1bYVW1NeVmCp0TIkGCknSoffplvxJTuzW-iv0d2T7GFaa4UuxVCuakVqx9_1fTZ7Ii02iWkbycRbdkUTytyrssI8n62gPbP4AivlB_5qXkP31-QYMrs8yWAlc9cw2SimtMBTjElB3AWEy51i_IMg7ugDjbOWQbAPddaFkNrVQC0y9Ec-SMF4t271gnFbOAnECgjocORtRPcoOr8Zwk8rEo4vVknhcxKSe_gRNGfgLnnfJWiFbXH1fbpqqOE7-zAQ4GTLg3Pt0419ubgARkGIZQaC1aCHe6C8gpSaOtw3RM4r57pMf7dE7kQ7dJbPoGjjzDbg!!/#3
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Jesus you used so much of it you are supposed to use a light dusting… this just makes the stigma against transglutaminase worse
look, i think its nasty…. but who cares when the food is prepared and infront of you. you’re gonna eat it anyway, and it tastes good… okus i love my nuggies
This might explain why the “steak” I recently had at a local steakhouse had no more flavor than a veggie burger. Now I know it might have been anything…..yuck.
first its just wrong that they use meat glue on meat and should be banned and illegal. Also why not cook it all the way through if you’re concerned about bacteria
Meatglue is good for making shit-meat into affordable pieces of meat for poor people. I don´t like it just because of the very idea, but if it makes some peoples lifes better I approve of it. Also it should reduce waste pretty much since useless bits and pieces are made to good use. Sometimes life isn´t perfect but you gotta deal with it 😉
Meatglue was my nickname in highschool….. i’d glue meat together and get into fights, using it as armour.
shares that it should have been mentioned that our own bodies make transglutaminase enzymes so that any disgust about “meat glue” is unwarranted.
very informative video Greg, not sure why the 452 thumbs down?
The horrible thing about glued steak is that tissue, that was originally on the outside and more exposed to bacteria, and the inside of the steak just doesn’t get heated enough to kill them off
i heard that glued meat has more bacteria inside since it was the outside before it was glued. so even when you cook it on the outside you have higher chance to get parasites
I’m pretty sure that beer and cheese is also fermented bacteria.
I think meat glue is pretty cool and has many uses but like people in the comments are saying, i have a serious problem with vendors trying to pass it off as something its not. and also the point you made about people who dont eat pork is a really good one
This guy doesn’t know his ass from a hole in the ground. You show ribeye steaks claiming they’re four pieces of meat glued together. Bullshit. Learn the different cuts of a pork loin. Misinformation!
The bias is so incredibly strong here. If you can’t do it fairly just don’t do it. At least pretend. At least season the meat the same. At least attempt to curb your own expectations (like a blind taste test). This video was a joke. If you want to make and anti meat glue video just honestly do that and name it as such. This video is the equivalent of using the glue and not disclosing it. For shame.
My current favorite is shrimp and extra firm silken tofu, along with sodium tripolyphosphate, powdered shiitake umami, sea salt, dashi broth and powdered ginger all blitzed with potato starch and transglutaminase in a processor, then turned into satsuma-age shapes before bonding overnight in the fridge and gently pan frying. So simple but incredible clean flavor paper with a wonderfully sproingy texture.
“Meat Glue!” I returned double rib eye steaks to a well known popular store. I usually wash the steaks and place them in a towel to soak up the water. The second steak was coming apart like pieces of a puzzle; in between each piece of meat was a thick transparent glue like substance. I pulled at it and thought, no wonder the rib eye steaks been tasting weird! I returned the package of meat and requested to speak with a manager. It was said that the company received the meat from an outside company and would look into the matter. I did some research in Google for “Meat Glue” and found information. Prime piece of glued meat and charged higher prices!! Shameful indeed!
Make sure you dont breathe this stuff in but it’s okay to eat it!?!? Probably not!!!
No one:
Nobody:
Chefs: Hey! Why make shrimp scampi with regular dumb noodles when you can use noodles, MADE OF SHRIMP
I’ve never seen anything like this I’ve worked with meat thirty years and we use to handle hanging beef or it came in quarters we ran a very big operation and didn’t have time for anything like this… customers use to think we put red dye in the hamburger… again nope and no time for anything ridiculous but production
when i hear meat glue i think wat fucker made glue otta meat
Thanks Jess. Would those chicken breasts be stuck together just by going overnight or does it generally take a full 24 hours?
This is fear and crap science. transglutaminaise is an enzyme that binds all living tissue in animals and plants. Its in all living things. It hyper activates at 60 degreses centigrade and deactivates above that temperatures. Stomicacid deactivates it as well as long oxidization. Its not dangerous if you use it in the right way and its difficult to be harmed by it if not really trying. Get your facts together. The thing that can be an issue is if you bind different types of meat that has been contaminated beeing sold as a solid peice of beef and needs different temperatures to be safe to eat and the costumer dosent know. The meat-glue itself is not harmful.
I knew about meat glue and even caught it in well known chain. I’m not a fan either. As one comment said, it should be noted on the menu. Also for those who have a clothing problem like me; my doctor has told me to steer clear whenever possible. Have a clot go down your leg, lodge and you spend months in and out of the hospital worrying the whole time if you were going to loose part of your leg or foot. You will re-evaluate what you eat. Clotting agents natural or not should be taking very seriously no matter the age you are or the form it comes in.
For the eateries who are using Transglutaminase and not letting your customers know in advance, that is just bad practice.
Having used it in some cooks, it is an interesting ingredient to be used in moderation.
Great video Greg, always informative.
you know that someone is a nerd, when they call cuttin up meat “reducing particle size”
I would like you to try and put together a wagyu piece of meat with the meat glue. I’m against meat glue but I’d like to see if it’s possible.
From USDA:
USDA’s Food Safety and Inspection (FSIS) is responsible for regulating the labeling of meat, poultry, and egg products to protect consumers from mis-branded products.
Products formed from pieces of whole muscle meat, or that have been reformed from a single cut, must disclose this fact on their label, as part of the product name, e.g., “Formed Beef Tenderloin” or “Formed Turkey Thigh Roast.” The enzyme must also be listed in the product ingredient statement along with any other ingredients used in the product formulation. TG enzyme is not considered a processing aid that would be exempt from labeling. There are no exemptions to the USDA’s mandatory labeling requirement for this product.
Those who cook with too much use of the scale… don’t cook at all. They just repeat recipes…
Ugh… that lining that you say is meat glue is not meat glue. That’s fat. If anyone are getting fat then cut back on consuming high fat meats. Switch over to lean meats like chicken or fish instead of the dark red meat . The high fats, dark meats have more cholesterol that clogs arteries. Cut back if ya have a problem.
Very interesting, I had no idea meat glue even existed. Thanks for the information
I like the lewis black reference in the beginning, dont think we didn’t notice 😉
So… If you cut the bone out of a piece of chicken meat and use meat glue to close it back up so you can sell it in the convenient chicken meat blocks everyone loves… you’re tricking people?
Pretty sure I got one of these steaks last night at a restaurant…. reheated the leftovers today and attempted to feed some to my cat who normally loves steak & will steal a whole steak off of your plate…. he took a small bite…. & wouldn’t touch the rest.
I had no idea that had such a thing. Sounds like a type of binding agent. I used to use eggs for things like meatloaf or fishcakes. I hear now they have a vegetarian sub for eggs used for binding. As for this stuff, it just aint right.
I don’t believe this stuff is good for you but because the meat industry rely on it for seventy percent of it’s meat product do yo0 have any idea the profit margin is for a $6 pack of sliced ham. that product’ cost to manufacture transport and retail plus accounting for waste costs about 4 and a half cents.probably closer to 3. Impossible without meat whats
Btw u can’t serve meat glue rare beacause it’s bacteria it’s fine if cooked all the way through and it’s illegal to sell meat glue products not marked as containing meat glue.
Jeez, I wouldn’t want to use it just for fear of breathing it in while it’s active lol.
Ok so… this video was all about unsafe meat handling and manufacturing use that misleads customers……. That has NOTHING to do with the safety of Transglutaminase. You absolutely did not answer the question “Is meat glue safe?”
So I will answer the question for you: YES. MEAT GLUE IS SAFE.
Aside from potential allergy issues, there’s nothing harmful about the additive itself. It’s derived from naturally occurring proteins that coagulate blood.
It’s common sense that if I take meat chunks and “glue” them together, then surface meat that is more bacteria prone is now in the middle people have been eating ground meats forever, which is the exact same thing. You just have to make sure to cooker to a higher temperature, or for longer (like sous vide).
Instead of playing into the latest scare craze, just answer the question: “If I, or any chef, decide to use this product IN A SAFE MANNER to create hybrid dishes, am I adding a harmful additive to my food?” No, you are not.
Now, is Transglutaminase used in ways that are harmful? Yes. But that’s the fault of irresponsible manufacturers who don’t give a shit about your health. They are misleading you into thinking you’re buying a more expensive cut of meat that you can cook rare, but instead it’s cheaper chunks of meat “glued” together that need to be cooked more thoroughly to be safe. Or, it’s restaurants piecing cheap beef together into something they can roll and slice, call it a filet mignon, then lie to you and charge you filet mignon prices. I will agree that laws need to be put into place to stop this, immediately.
However, outlawing it for responsible home and fine dining use is ridiculous. This stuff is awesome; I love using it. You can bind meats together… like, I’ve taken beef chunks, pounded chicken breasts out and wrapped them around the beef, then wrapped them in bacon, all bound together as one solid breast-shaped piece. Then cook it sous vide for long enough to kill any internal bacteria. Finish it on the grill. It’s great.
Thanks for sharing. I have Celiac patients that react to transglutaminase. This is a big deal for them! The industrial food additive, microbial transglutaminase, mimics tissue transglutaminase and is immunogenic in celiac disease patients. This paper was published in 2016.
I buy all of my beef from a local farmer; I pick up the butchered side from the packing plant. I never, ever buy beef from a grocery store. Same for pork, I buy by the side of pig from the same farmer; she uses no hormones or antibiotics.
Wow! Stop this planet. I want to get off!! Who comes up with this crap?!! I had no idea this stuff existed. What a world we live in now. I understand the motivation of business to increase profit, but where is the government? When I buy a Mercedes, I expect a Mercedes and not a tarted up Yugo. I guess the only chance you have is to buy from your local farmer. At least you know where it comes from.
I really appreciate your videos in so many ways…..however, what I appreciate most is your striving to cook/grill/smoke in a healthy way (we Americans, if we are not vigilant, can ingest so many harmful chemicals in out food….sigh….)….your “exposing” the miss-use of “meat glue” was enlightening……thanks!
gonna put it on my tongue and hold it to the roof of my mouth ♥️
DO NOT BREATH THIS STUFF but eating it shouldn’t be an issue
wow this is so dumb and uneducated. Did you do any research on cuts of meat before posting this video? Most of the cuts of meat you showed in the video and said are binded together or just cuts with seperate muscles held together by natural fats and tissues. You have clearly never processed or have seen an animal be prcoessed. I don’t agree with meat glue because you can bind cheaper meats together and sell them as higher qualtiy cuts but not because it is dangerous.
This is bullshet. I’ve butchered meat off my own animals most that meat you are showing is real there’s alway fat between muscles what ever dumarss
You just saved me a bunch of cash the next time I’m tasked to feed the family freeloaders steak! Or the next office party. Those yahoos are big fans of America’s roast beef! Well, heh heh so am I
I don’t know about y’all. But I can totally hear the difference in his voice when he is doing something he doesn’t want to.
Lmao the meat he showed isnt glued together lol that is how real meat looks meat with meat glue looks like one solid piece….dont be dumb
This lady shows real evidence on how meat glue works and dose a experiment unlike this video where this guy just spreading lies
https://youtu.be/vSBSzWmjXO0
I prefer to cut my own steaks. That way, I know what I’m eating. By the way, I like that scimitar! The vid is educational as hell.
a real pice of meat is still better then some small cuts glued together
The science is weak in this one. Your IQ is close to my living room thermostat setting. You did not show the products that it is most common in(deli meats, like turkey breast). Also it is added to non meat products.
I want you to tell me the difference between A and number B LMAOO
After the enzyme is heated, it is deactivated, therefore unable to damage colons
Clearly, Joe Steiner works for Sam’s Club. Check out his novel of a ‘comment’ here in this list of comments.
Number a and number b ffs please don’t do that, I’m sure you know a and b ain’t numbers.
never ever apply this meat glue to the chunks of your butt:)
soy juice and soy milk are not technically the same, juice is made by squeezing the original fruit/beans/plant and gathering the ‘juices’ contained in and between fibres you end with pulp and juice itself after the process, while milk is made by dehydration, milling whole fruit/beans/plant and then mixing the powder with water
This is the most disturbing shit i have seeing in many years…
I wish it was used only by the industries. It is commonly used in restaurants too, especially the ones who promote molecular gastronomy.
Fuck that was painful to watch and listen to. I don’t condone the use of meat glue, but I can guarantee it’s not toxic. It’s mainly made of myosin and collagen, both of which are natural animal products. Also every example of “glued meat” was just fatty primals of meat from the shoulder. And the examples of meat you saw as genuine were leaner cuts like the eye of round ( which is the worst cut in the whole animal) and tritip.
You literally just won me over with the “mommy blogs” comment.
dangerous thing is people think the getting a real stake and cooking it rare. the inside is not pure. like ground beef… eating it rare could potentially kill you.
Where do you sell your grill and smoker. Do you sell them and is it your brand. Link will be appreciated I am trying to buy one
The first roast got cut open and seasoned from the inside out, and then covered in an avalanche of salt to tenderize it. The second roast was cut apart purely for the sake of gluing it back together and then just didn’t get as much seasoning as the first. Why bother comparing the flavors? Kind of a silly, pretty unfair comparison.
I’m not saying that a lot of meat have a lot of crap in it,,but you ass from what I saw in your video was just marbling,, without it there the steak would be worthless an though,,,read the label before you go out an cause farmers more harm,,,,,they need all the help they can get,,,,,gb
On a Meat Related Note, Check Out this DIY Beyond Meat Burger: https://www.youtube.com/watch?v=U3imL9Ks07U&list=PLQcY1UhnngjecjLCvhSqncNSiAPZku12C&index=2
Low IQ YouTube wannabe here lol. Those meats you showed are perfectly fine. That’s what it looks like when cut.
Um meat glue gets destroyed in cooking and digesting. I trust the biologists. Also the masks are due to it being bad for your lungs.
Omg now we have meat conspiracy theorists! When will the madness end? You do realize the enzyme would be ineffective with body temperatures being so hot and the meat being cooked? It’s literally impossible to for it to do what you say it would do otherwise IT WOULD BE BANNED IN THE U.S. AND PEOPLE WOULD BE CONSTANTLY HOSPITALIZED. Even the original video you referenced says the only worry about meat glue is that glued meat has a lot more bacteria on it than regular meat so you have to cook it thoroughly. The reason you can’t breathe it is because it becomes a solid/gelatin once it comes in contact with moisture which would block your airways. Same thing happens with Cinnamon (hence that whole Cinnamon challenge fiasco.) M&Ms are ok to eat but dangerous to breathe in just like any other solid food. Please explain how a substance naturally found in your body causes cancer as well (meat glue is 100% organic just by looking at it’s ingredients.)
Plus it would take a ridiculous amount of time for butchers to be doing this since you’d have to gather up all the trimmings, add meat glue and wrap it up in plastic wrap, refrigerate for 6 hours and then maybe you’d have a decent piece of meat to start the whole process again. If anything you’d most likely be eating glued meat at restaurants and that’s only if they buy prepackaged meat from vendors who do this (which I believe laws say they have to disclose if the meat is glued or not as well.)
This is why you should do your own research and not use a 7+ year old video as “evidence.” Laws have changed since then and of course the news makes everything seem like an “epidemic” when it’s not.
You are such a liar, gloves and masks are worn for hygiene. Before any chemical may be added to food it must undergo countless thousands of pounds/dollars of peer reviewed testing. You offer no sources, no reference material. You are a charlatan producing videos for money with no regard for the consequences. You are creating false worry in the gullible. You are reprehensible as a human being and do not deserve to share this planet with honest, respectable Youtube producers.
I got a steak once and tried to cut it before I cooked it. Could cut through the meat but the white parts were super tough
The takeaway I got was that you just made $3 a lb steak that tastes good.
No it wont bind to your colon…. jesus…. no…. after its cooked the enzyme deactivates after its been cooked…..
I’ve always wanted to try to “meat glue” a layer of chuck onto a something like a rib eye roast and then dry age it. Then when I trim it, the majority of the trimmings are the cheap meat and the steaks are the good stuff. You would have to still trim some of the rib eye past the seam where the chuck was glued. Worth a try at least once. Wish there was a way to sterilize the surface without changing the flavor much and hampering the aging process…maybe a whiskey bath before glueing?
if its safe to eat (short AND log term), and ppl arent LYING to u about using it and trying to sell u something else, im ok with it.
Like what most informed people have already said a lot of cuts that are perfectly natural on the cow look suspicious. Before I learned about butchery the chuck, petite sirloin, some of the rounds etc all look suspicious because of the silverskin separating but connecting the different muscles those cuts are compromised of. But even though it looks suspicious if you watch a how to butcher video which there are in YouTube you will see that they are legit cuts. Also, meat glue makes a seamless Joining and the only thing that you can see is a change in the grain direction if anything and even that is difficult to see possibly a difference and coloration. But in reality something that has been mean clued will look more like a perfect filet mignon than a heavily marbled roast with a lot of tendons and connective tissue running through it or a cut with obvious connective tissue like petit sirloin
Let’s try comments based on facts instead of just opinions. If you choose to eat it or like it that’s your choice and I respect you for making it. Unfortunately, this product has already been proven to be directly related to both Huntington’s and Parkinson’s disease. https://en.wikipedia.org/wiki/Transglutaminase
Let me clarify this experiment as many are not understanding what it’s about. This experiment is about meat glue. Not about seasoning one inside and not the other.
The comparison in the end is very clear that meat glue works. It does what it’s suppose to do! The fact that I am not ok using this product is my personal choice. I know the meat industry, many chefs, butchers, restaurants and many others use it AND I RESPECT THEM! However, It still does not change my opinion that I don’t want to use it!
Now I want to know if you are ok using it? if so why do you feel its necessary to use it, appearances only? Let me know on the comments below.
Do your own research before asking others to do their research. Meat glue does exist, and its used more in restaurant settings and for processing deli type meats. What you are showing are the natural muscles in the animals that are separated by membranes. Watch one of the numerous videos on youtube of a butcher processing an entire pig or cow from the beginning. You’ll see those same cuts you are claiming as glued are there all along, before they have a chance to be processed and pieced back together. Start with this video. I can see how someone who wasn’t familiar with whole cuts of meat might think that’s glued, but you should always verify claims before making them. https://www.youtube.com/watch?v=aXPmxWEXrRU
so sean, maybe give this video an edit given points made by 2-3 butchers below to focus your target more precisely
Thank you for this information.I have heard of this before. I have great difficulties digesting meat most often and I have crohn’s disease. If I do eat meat I feel sick. I purchased some steaks last weekend and I would bet anything they were “formed” glued. I ate one piece and could not digest it at all I could literally see the glue and how the pieces were placed together. t looked like scraps of meat glued together, but the pieces came undone. Is that “glue” fueled with chemicals or something? I agree, I feel more people should be aware. The food industry is making people sick.
The FDA allows a lot of crap to be served to the public. It just is what it is. Companies will claim it makes food cheaper, but I don’t by that. Rather it allows companies to make more profit. The cost saving is not passed on to the consumer.
Meat glue should only be used on good pieces of meat or else you risk getting sick with bacteria on the outside of it
Its amazing what people believe by just being told something. Group think, that’s what disturbing about a lot of these comments. All that meat looked normal to me.
What is wrong with meat glue? I can understand being pissed off that your steak is made form a bunch of different cuts, but this application is 100% valid use of the glue.
I thought the meat glue was fat. I did vegan and vegitarian diets, but plants have their own problems if you don’t do it right, and I couldn’t get the protein. Gonna try a more paleo or meat based diet, I try going to health food places but its hard to pick the right meats there, I don’t even have good butchers nearby. Any more advice on how to get actual meats?
The danger of meat glue isn’t the glue itself.
Rare/blue meat is generally fairly safe because most pathogens are only found on the surface of the meat, not inside of the muscle. Because of this, searing the meat will destroy the bacteria on the surface while keeping the insides of the cut juicy and moist and delicious.
The problem with meat glue is that it introduced bacteria inside of the meat where blue/rare cooking will be inadequate.
Meat that is assembled with meat glue should be required to be labeled specifically because it is not safe to cook it blue/rare and needs to be cooked to well done to be safe while meat that does not have meat glue is safer when cooked blue/rare.
(Obviously rare/blue doesn’t protect you against parasites which can be inside of the meat. I’m referring to bacteria introduced during butchering/packing/transport/storage)
I am not disagreeing with the whole meat glue debate BUT, in scientific fairness isn’t a hamburger just as dangerous bacteria wise as that meat glue steak? With the exception of meat glue it is just very rough ground hamburger. WITH that said if I order a ribeye or filet minion or any other cut I AM NOT PAYING FOR THE SHAPE BUT WHERE THE CUT CAME FROM! RUMP ROAST IS NOT A T-BONE EVEN IF THEY FIND A WAY TO MEAT GLUE A ROAST TO THE T-BONE!
WELL DONE VIDEO I DID NOT KNOW A CONSUMER COULD BUY THE GLUE.
Maybe steaks for the annoying family members!
Ur so stupid I’d research first before you make a video about it
Meat glue? This is such horse shit. As someone who has butchered 200+ hogs and even more beef, I can promise this is bull shit.
They don’t even know what marbling is
There is something else I discovered about meat glue. It inhibits proteases from your pancreas from breaking the meat into its amino acids and so you can’t utilize the protein your eating. It contains a powerful proteolytic enzyme inhibitor.
Wow! I had no idea it’s the first time I hear of meat glue
If you eat the meat raw, its dangerous, but not really. However inhaling transglutaminase can bind lung tissue, so don’t snort it. When cooked guess what? Denatured protein equal transgultaminase broken. It won’t do anything and is inert. It’s safe. But eating fresh meat is probably what you should be doing. Get a butcher knife some Chickens and goats
Of course it’s safe in and of itself but there’s a risk of bacteria and other
Kinds of contaminants
It’s completely safe unless u have celiac which in turn means u can’t eat gluten which this glue is
I think you’re weird video is but you should technically move this to your cooking channel now
yeah…
big nope on the dragon eggs…
it’s basically minced meat… which is supposed to be used immediately… letting it glue together for 12 h… and then again 12h with an eggyolk in the middle… nope.
Hey there’s this other channel called the taste emporium that does stuff very similar to this. You might like it!
This is the best reason to know a butcher and treat him generously. Never trust corporations that have a stable of lawyers to suppress or intimidate, or chains. Support your local entrepreneur when you can.
IF YOUR MEAT HAS BUBBLES!!! crap the ham I had. cannot find the video of putting bone with glued meat on the market
Very interesting stuff. Also, you shouldn’t cut meat on a wooden cutting board.
listen to an old Italian cook we have always used the egg to keep the meatballs together let’s forget these strange ingredients
Another GREAT video, Greg! OK I’m only 4 years late on this one. I’ve also cooked steaks via sous vide many, many times to 125 degrees never had any come out looking so pink like yours. Always gray on the outside. But point made! Caveat emptor…Buyer beware! Don’t expect a restaurant to tell you the truth if it’s not stated on the menu. Why would they?
You didn’t season them equally, you can do it. Then compare the taste? My guga
I have a juicy tube steak for you to taste for glue meat. Don’t worry about the white stuff. it’s not glue.
Standard chefs: “Chop the meat”
The thought Emporium: “we need to reduce the particle size”
I wonder if this stuff could be injected or something to speed healing?
Type of industrial enzyme a bacterial slyme produced by a particular type of bacteria used in processed food!!! Very dangerous for those with Celiac disease!!! Meat glue is a trigger for the disease and intestines will be destroyed!!! Dr Osborne Increases leaky gut an autoimmune desease!!! Because the bacteria binds with other things like gluten, protiens causing antigens!!! Because it is foreign!!! Research studies!!! Watch Dr. Osborne Effects of Meat Glue!!!! You need to do your research before you promote something that you know nothing about!!! If it is natural why has it not always been done??? If its natural the cows and pigs would be doing it on their own!!! Anything that is made by man is never natural and safe!!! Alters genetic (Gleiaden) is the substance that causes celiac desease! Post translational,changes structure of protiens systemically can create a systemic change in our bodies!!! It modifies the structure of our proteins!!! Alzheimer’s alters protein function in the body!!! Eminogenic, Immune system will attack the meat glue because it is foreign! So, you promote fucking people over? We all can’t be butchers Obviously you know whats up with meats. We don’t deserve to get taken advantage of!!! We have put our trust in people, just like trusting anything you say!!! You are a liar, and are misinforming people basically playing with the well being and health of human beings!!! Because of your mis information peoples lives are now in your hands!!! who care nothing about what is right, and will do whatever it takes to make the money!!! What proof or knowledge background do you have regarding health facts of Meat glue? Ive done me research and the shit is not safe!!! Check out the vidoe I refered people! Always do your own research!!! Don’t put your life and the life of your loved ones in the hands of another no matter who they are!!!
meat glue isnt dangerous at all its when you bind meat together and one part is contaminated and it goes on the inside of the “steak” or whatever its used for, then it can cause contamination
meat glue is only for deli meats. keep that crap off my beautiful roast
If you put it into hamburger, would it keep it together on the grill without making it chewy like a steak?
I’m late to the video but hey
I think the fact that you can’t inhale/ smell the meat glue is alarming.. It can’t be good for you. I love all things natural and prefer my own cooking than going out so I might be biased but you get my point.
it may look and taste nice. but… you have created an abomination
You have neglected to expose the horrible, disgusting and evil secret conspiracy that “meat glue” is most importantly, a means of disposing of Leprechaun thighs, Easter Bunny loins and tenderloins of Tooth Fairies. Spread the word. This needs be shouted from the rooftops. Shout Sean, shout, shout, shout! A little foam at the corners of your mouth will accentuate the existential threat of this fulminating apocalyptic threat.
WTF…….ah well, I didn’t want to sleep tonight tonight anyway.