Meat Glue

[erkishhorde]

I did a little bit of reading on it. From what I gathered, the video I posted, which is from Australia, is about TG meat glue. It mentions that the EU banned meat glue but doesn't tell you that the type of meat glue that was banned in the EU is a different type, but I can't remember the abbreviation. I didn't look hard enough to find out whether or not this kind of thing is used in the US. I read somewhere that it, or something similar, is used in many processed foods like chicken nuggets and imitation crab so if you eat that kind of stuff I guess you might be eating it.

[Buckethead]

If you've eaten processed deli meats, you've eaten something like this.

They take cuts/pieces you'd recognize (say, turkey breast), sprinkle them with this stuff, then mold it overnight into the ball/log you're used to seeing at the deli counter. Hang it, cook it, wrap it in plastic and put it in the cold case.

Same thing with the imitation crab meat. Fish flakes glued together with red food coloring on one side.

I can understand the issues with reconstituting meat that's not going to be cooked all the way through, like a steak, but this stuff itself is not that big of a deal.

[Two dogs]

I have worked as a Chef for over twenty years
and worked in a Restaurant who used this product.

A two Chef hat restaurant which is equivalent to Michelin star rating.

They used a cheaper but still good cut of meat it had layers of fat and gristle in it ,which was removed
leaving just quality muscle .
As in the video it was bonded them wrapped .

This meat was freshly cryovac previously to butchering ,so had not been handled prior to procedure,
except at the abattoir under hygienic conditions.

After 24 hours wrapped in cling wrap it took on the shape of a tenderloin fillet.
It was then portioned and slow cooked in a Sous-Vide method , basically vacuum bagged in a plastic pouch
immersed in a hot water bath and cooked slowly for a pre determined time.

It was then refrigerated in the bags and on being ordered by the customer
seared then rested then served.
The result was spectacular , perfectly cooked tender and as good a piece of steak I have ever had.

I think the concerns mentioned about microbial danger are real , but in the case I have mentioned above
the chances are diminished due to its proper handling and procedure.

I am not endorsing this procedure, but in a world full of waste and the HUGE carbon footprint that the beef
industry produces , any way of serving a quality product that reduces waste as long as it is properly handled cant be all bad .

Here lies the problem ,

if it is used not in a professional environment and by butchers or large industry as purely
a profit driven motivation the risks increase.

[Monsterlover]

I still think steak marbled with strips of Bacon would be teh awesome

[Triple J]

It was then refrigerated in the bags and on being ordered by the customer
seared then rested then served.
The result was spectacular , perfectly cooked tender and as good a piece of steak I have ever had.

How was is advertised on the menu?

[Two dogs]

How was is advertised on the menu?

Pilu at Freshwater Restarant

"Lombatello di manzo con ragu di funghi e salsa al Cannonau"

Rangers Valley hanger steak with a selection of mushrooms,Cannonau jus
and a parsley, caper and mustard dressing.
So clearly not describing the technique but also not hiding the cut of meat.

[Vindingo]

I would think that buying store bought ground meat has a higher chance of "microbial contamination" than glued meat.

People eat rare burgers all the time, and considering the exponentially higher amount of surface area on ground meat compared to a few pieces of steak glued together, it ain't so bad.

Labeling issues aside, the video seemed a bit sensationalist IMO. 

[Grampa]

I opened this thread expecting to see a pic of Peter North.

[Kopfjager]

I opened this thread expecting to see a pic of Peter North.

[Triple J]

So clearly not describing the technique but also not hiding the cut of meat.

Nothing wrong with that.  

I would think that buying store bought ground meat has a higher chance of "microbial contamination" than glued meat.

Agreed.

I usually eat well done hamburgers, unless I ground the meat myself or know where the ground meat came from. Frozen pattys from Costco, or a burger from most restaurants...well done (if I even eat the frozen patty  ).