Until today I never knew “meat glue” existed, now I know more than I really ever wanted to know. After hours of researching it, I’ve learned that meat glue has a name, “Transglutaminase,” an enzyme, and I learned the pros and cons of this modern marvel or poison however you choose to see it. On the upside many gourmet chefs like to create with it on the downside some meat producers and restaurants could pull a fast one on consumers by passing off “formed” meat as a steak.

In some countries Transglutaminase aka meat glue is outlawed while in the United States those against it fought hard to make sure that all products that use it are clearly labeled as “formed or reformed” meat. The meat glue is not just used on beef, food producers also use it on pork, poultry and fish. It is not a new process as one proponent for meat glue points out, cold cuts use a similar process of bonding meat scraps to form a solid piece like bologna, salami, ham, turkey and chicken. It’s up to the consumer to know what your getting and remember if those steaks at a great price sound too good to be true, look and the ingredients label and look for the words “formed, reformed or processed”.

Sources: The French Culinary Institutes Tech Blog & The Department Of Agriculture