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 ...
“First of all.....what the hell is meat glue?
Something your wife uses if she’s really mad at you?
“Just give me a T Bone Steak, well done, with vegetables and steak sauce.”
A good cut of beef speaks for itself without the need to drown it in steak sauce.
Cattleman here.....eating beef any way other than well done is never a safe healthy choice.
You are betting that every low cost operator from feed additives, thru slaughter, thru inspection, thru aging, thru cutters, thru packaging, thru transport, thru the days or weeks on the shelf....all was done safely.
Steroids. Anti-biotics. Surface bacteria. Parasites. Cancers. Pustules. It is cut up dead body parts killed in a daily mass killing after all.
Lived it small (family). Seen it large (ADM contract tour).
I RARELY (pun intended) eat meat I do not raise and kill myself, but when I do, I order well done. :->
I am a bigot and think rare meat is usually ordered/eaten as a masculine affectation or peer pressure.
Attend an adversarial business dinner sometime.
But I do not feel strongly about it. :->
To each his own.
+++
Yes, I know but the T Bone cut has more to offer instead of that one isolated meat spot.The additional fat with T Bone or marbled steak, seems to amplify the flavor and tenderly shredded textures.
I usually buy a few whole tenderloin and cut it into filets, or get the butcher to cut steaks from a standing rib roast or whole New York strip. I vacuum seal them and put in the freezer. Of course, the wait until the price is discounted.
“When you order a steak at a restaurant or steakhouse...”
hell, who can afford to do that nowadays?
I’m sure not paying $35 for a ribeye when I can buy 2 AND SIDES for that price at the grocery store and cook them just about as well on my charcoal kettle grill or flat top griddle.
I so agree!
Maybe that’s why I got a funny look from the waiter when I politely asked for ketchup to be brought to the table.
...///
No bid deal some stores have been busted for bleaching chicken after their due date for years.
Lived in S.C. for a few years it happened to name brand stores a few times.
We live out in the sticks also. A high percentage of us carry all the time. Developing hunting skills has made us good shots.
We live out in the sticks also. A high percentage of us carry all the time. Developing hunting skills has made us good shots.
Wow, I had no idea about this.
The interesting takeaway is that bacterial can be in the INTERIOR of the meat because what used to be on the outside is now on the inside. The solution is that “all transglutaminase-fused meats should be cooked to a minimum of 165 degrees.”
Yuck…so, to be safe, all glued meat has to be well done and uniformly gray! So much for medium-rare.
We have a very good locally owned grocery store where we shop.
The meat market is amazing. They cut/package it right in the store daily.
My wife has false teeth and steaks are a challenge for her. So last year I had the local store order uncut whole tenderloins, we bought 2 and had them cut them in 1-1/4” cuts (I have a commercial meat slicer, but it will not slice that thick.) I did not trim them until we took them out of the freezer to cook. I am good with a knife, and trimmed them right before we cook them, and bacon wrapped them. I was expensive but it was about 17 lbs of meat. Needless to say they are gone now. Meat is now than then.
My wife really appreciated it.
The thickness of the fillet made grilling the steak a minute or two longer than usual. The larger the diameter of the fillet was related to cooking time.
Not only are you upholding the fine FR tradition of not reading the article, you have extended that to not reading the second paragraph of the excerpt. Well done!
”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.”
I always strive to go the extra mile. Lol! 😁
We do the same. Not only do we know where it came from, it ends up being $4.99/lb for steaks, roasts and burger. That’s cheaper than just burger! 😁
I use this product a lot. It’s called Moo Glue. I use it to make chicken roulade and other stuffed meats. It keeps it all together. I’ve also taken teras major, or shoulder tender which is a miniature tenderloin. I glue 3 of them together and it makes a nice looking tenderloin or filet mignon cuts. I own a wedding venue and catering company and this product allows our guests to have a nicer reception with a lower budget.
We usually wait till tenderloin goes on sale and buy the whole loin and cut and package it ourselves with a vacuum sealer. Takes about an hour or so to trim the silver lining off and cut to size- sometimes we leave a whole roast size uncut and just do a roast. It usually goes on sale for around $9.95 or whatever- not too bad a price considering other tougher steaks are even more expensive.
Some of the loin is tougher, but most of it is very tender, fork cut tender.
We bought some filet minion at a local meat store for the outrageous price of $39 a lb just to try it and compare to the tenderloin that we buy on-sale, and honestly there wasn’t much difference in tenderness or flavor, not nearly enough difference to justify a $30 per pound price Increase in our opinion. Of course we can buy filet cheaper, like around $20 plb, but still, the tenderloin is fine for us with our false teeth to eat. The tougher pieces of the loin I eat as I don’t have false teeth yet, and it’s still plenty tender in my opinion
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