harry hayes Posted April 13, 2011 Report Share Posted April 13, 2011 Was told today that butchers use meat glue to gel your meat (steak) together. Anyone know of this practice - doesn't sound very wholesome? Happy days Quote Link to comment Share on other sites More sharing options...
Mary Posted April 13, 2011 Report Share Posted April 13, 2011 ?Meat glue? is transglutaminase, an enzyme in powder form, derived from beef and pork blood plasma. The meat industry?s dirty little secret. It?s ?meat glue.? It makes pieces of beef, lamb, chicken or fish that would normally be thrown out stick together so closely that it looks like a solid piece of meat. Restaurants and butchers can now sell their scraps as premium meat. Good way to use them up ? and charge premium prices for them too. Best of all, you don?t have to tell the customer. Once the glued meat is cooked, even professional butchers can?t tell the difference. Quote Link to comment Share on other sites More sharing options...
Evil Sid Posted April 14, 2011 Report Share Posted April 14, 2011 So now we know. Wonder if they would tell you in a restaurant if you asked them if the beef had been glued together Quote Link to comment Share on other sites More sharing options...
Peter T Posted April 14, 2011 Report Share Posted April 14, 2011 ?Meat glue? is transglutaminase, an enzyme in powder form, derived from beef and pork blood plasma. The meat industry?s dirty little secret. It?s ?meat glue.? It makes pieces of beef, lamb, chicken or fish that would normally be thrown out stick together so closely that it looks like a solid piece of meat. Restaurants and butchers can now sell their scraps as premium meat. Good way to use them up ? and charge premium prices for them too. Best of all, you don?t have to tell the customer. Once the glued meat is cooked, even professional butchers can?t tell the difference. Thank you Mary. On the ball as usual. Quote Link to comment Share on other sites More sharing options...
Lt Kije Posted April 14, 2011 Report Share Posted April 14, 2011 Quote Link to comment Share on other sites More sharing options...
Bazj Posted April 14, 2011 Report Share Posted April 14, 2011 Kije....why aren't you on holiday in the EU? Quote Link to comment Share on other sites More sharing options...
Dizzy Posted April 14, 2011 Report Share Posted April 14, 2011 Yeuch..... put me right of my steak has that. Is it only in meat that is cooked before you get it ie in resteraunts or pre cooked meals rather than uncooked meat that you buy to cook yourself Sorry if it's a daft question Quote Link to comment Share on other sites More sharing options...
Peter T Posted April 14, 2011 Report Share Posted April 14, 2011 Go and lie down in a dark room!!! Quote Link to comment Share on other sites More sharing options...
Dizzy Posted April 14, 2011 Report Share Posted April 14, 2011 I can't cos my driers on PS I had beans on toast instead Quote Link to comment Share on other sites More sharing options...
Mary Posted April 14, 2011 Report Share Posted April 14, 2011 Yes, after I looked it up and put it on here - I decided to have eggs and toast for supper Quote Link to comment Share on other sites More sharing options...
fugtifino Posted April 14, 2011 Report Share Posted April 14, 2011 I want some MEAT GLUE! Now. On toast. Quote Link to comment Share on other sites More sharing options...
fugtifino Posted April 14, 2011 Report Share Posted April 14, 2011 Where can I buy teh MEAT GLUE?!!! Quote Link to comment Share on other sites More sharing options...
algy Posted April 15, 2011 Report Share Posted April 15, 2011 Where can I buy teh MEAT GLUE?!!! The meat glue shop! Quote Link to comment Share on other sites More sharing options...
Peter T Posted April 15, 2011 Report Share Posted April 15, 2011 I have often thought that was what they did with joints of brisket. Quote Link to comment Share on other sites More sharing options...
Evil Sid Posted April 15, 2011 Report Share Posted April 15, 2011 Could you not use it to glue arms and legs back on? Quote Link to comment Share on other sites More sharing options...
Peter T Posted April 15, 2011 Report Share Posted April 15, 2011 Nah, they'd fall off in the sun. Quote Link to comment Share on other sites More sharing options...
observer Posted April 16, 2011 Report Share Posted April 16, 2011 In this era of rising meat prices - I guess beggars can't be choosers. Quote Link to comment Share on other sites More sharing options...
Jerry Posted April 27, 2011 Report Share Posted April 27, 2011 I have long suspected something of that kind in McDonald's McRibs. Recently my caregiver brought me six Pork Ribs without bones, yet shaped as if there were rib bones. They were well covered with a barbecue sauce, so they were palate-able, but I probably wouldn't have scarfed them without plenty of sauce distraction. It is best we do not analyze or overthink about what we are ingesting. Or, maybe... no... let it be. Quote Link to comment Share on other sites More sharing options...
Bazj Posted April 27, 2011 Report Share Posted April 27, 2011 If the glue used is undetecable, has no taste as such, then what is the problem? Quote Link to comment Share on other sites More sharing options...
Sha Posted April 30, 2011 Report Share Posted April 30, 2011 Any problems would depend on what the meat glue is composed of. It's probably not the worst chemical additive in our food. One to really worry about would be Ractopamine hydrochloride used to fatten cattle and swine, this can cause you to become fat, bald and shrink your testicles! It's now been banned in the European Union but it's still in use in at least 22 other countries. So if you're holidaying further afield than the EU Baz it might be best to stick to a veggie diet. Or is it already too late? Quote Link to comment Share on other sites More sharing options...
Dizzy Posted April 30, 2011 Report Share Posted April 30, 2011 Quote Link to comment Share on other sites More sharing options...
Bazj Posted April 30, 2011 Report Share Posted April 30, 2011 this can cause you to become fat, bald and shrink your testicles! Or is it already too late? Bugger! Quote Link to comment Share on other sites More sharing options...
Malik Posted May 1, 2011 Report Share Posted May 1, 2011 Havent actually had one , due to my religion , but i do believe each rib contains 26g of fat and are 500 calories each ... Hope you did not eat the 6 in one go lol Quote Link to comment Share on other sites More sharing options...
Jerry Posted May 8, 2011 Report Share Posted May 8, 2011 Malik, I was two goes. 3 for lunch, 3 for dinner. I hadn't had any meat for a week or so and needed the space in the freezer. Quote Link to comment Share on other sites More sharing options...
Peter T Posted May 8, 2011 Report Share Posted May 8, 2011 Malik, I was two goes. 3 for lunch, 3 for dinner. I hadn't had any meat for a week or so and needed the space in the freezer. I just love that justification. Quote Link to comment Share on other sites More sharing options...
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