Learn The Surprising Truth About Restaurant ”Meat Glue”

fter seeing this video, I can honestly say I’ll think twice about ordering meat the next time I’m at a restaurant. There are reportedly some shady, and downright

disgusting, controversies in the farming and meat industries. The meat industry may be hiding another secret, and it’s not easy to spot. It’s called the “Meat Glue

Secret” and it’s pretty darn scary.

Greg from Ballistic BBQ decided to make the following video to show us what we could unknowingly be putting into our bodies, and our kids’ bodies. By cooking a ribeye
steak using the meat glue technique, Greg exposes how dining halls and restaurants across the country are able to fabricate filet mignon using scraps of meat without disclosing this to the consumer. Businesses can then pass off inexpensive, poor quality scraps as pricey cuts of meat. It’s unnatural and deceptive.

Transglutaminase, a.k.a meat glue, is a white powder sold by the kilo. It makes pieces and scraps of beef, lamb, chicken or fish that would normally be thrown out stick together so that the finished product looks like a solid piece of meat — a “Frankensteak.”

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