Oct 29, 2015
Meat Glue, also known as Transglutaminase or Thrombin has been used by restaurants and the meat industry for years to deceive consumers into believing they are getting a premium, solid piece of meat but in fact they are purchasing meat scraps that have been enzymatically bound or “glued” together to resemble a whole steak.
Some of these reconstituted cuts are so perfectly put together that it is even difficult for expert butchers to tell the difference between it and a premium cut.
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Right when I thought I’ve seen it all….
caution to those on blood thinners