Posted on 12/29/2024 4:35:59 AM PST by RomanSoldier19
When you order a steak at a restaurant or steakhouse, you expect the meat to have been cut directly from the source and not modified in any way. In a bid to cut costs, though, some restaurant and hotel chains use "meat glue" to bond pieces of meat together to create real-looking whole steaks, specifically filet mignon, the most tender cut of steak. Fortunately, there are several ways to tell when a restaurant does this.
First, let's explain how restaurants form or pre-form filet mignon. They start by covering leftover chunks of meat with transglutaminase, an enzyme that the body naturally has but can be manufactured and used in powder form as a food additive. Then, the pieces are squished together, wrapped with plastic to form a roll, and refrigerated overnight to set. The enzyme acts as a binder or glue, coagulating and fusing the chunks into a flawlessly shaped filet mignon that can be sliced into whole-looking cuts.
(Excerpt) Read more at yahoo.com ...
Please dont let this grow legs. I like cheap meat and DGAF if its glued. Concern trolling like this got my pink slime burgers wrapped with bacon pulled from the market. They were cheap protein and tasted fine.
We buy all of our beef and pork from a local family-owned ranch using a local slaughter-house 20 miles away.
No glue, no hormones, no gimmicks.
First of all.....what the hell is meat glue?
I actually dont have a problem with it if scraps from meat is glued together and sold as the cut that the scraps came from.
They recommend overcooking it because it is made of meat?!?
Should have started that sentence with "Roses are red, violets are blue"
And Soylent Green is people!!!!
Not because of this story, but I’m progressively losing interest in going to restaurants. I made risotto last night, know exactly what I put in it and how fresh it was, and didn’t have to pay through the nose for it or tip anyone.
The surface of a cut of meat will be the part contaminated by bacteria. Ordinary cooking heats the surface enough to kill bacteria.
But if the surfaces end up in the center, cooking the center rare will not kill bacteria.
It’s why E. coli outbreaks happen with burgers, not T-bones.
Very good point. Should have thought of that.
IMO, Filet Mignon is highly overrated.
Just give me a T Bone Steak, well done, with vegetables and steak sauce. Very tender meat only. I’m not into using meat as chewing gum, then trying to swallow that golf ball down.
Oh, yeah. I’d much rather have the flavor of a rare, marbled steak than a filet hockey puck.
This seems like a process a lot of restaurants just don’t t have time for.
Interesting.
Bkmk
That’s how they get ya!
https://www.youtube.com/watch?v=zvRXp35rqjk
[[First of all.....what the hell is meat glue?]]
I dunno but I wanna sniff it
Roses are red, I dunno why, I’m schizophrenic and so am i
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