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 ...
No wonder I’m so pasty white
Same here the tangy taste was doing something.
I understand this. The list of things you see on a farm is what is actually common. It’s what the medicines are for you administer.
Folks, if you think your cat or dog is really well cared for, yet, it get parasites and such, think about how much more happens to the livestock the lives outside, not close to anyone, wandering a decent plot of land that all sorts of critters poo on, and the animals eat some of that stuff.
That’s what you are eating.
So, yes, cooking at higher temperatures is smart. This doesn’t even include the bacterial hazard at the meat processor or the restaurant.
You are right. T bones yield filet mignon and New York strip. Hubs discussed this a lot with our beef customers back when we were farming full time.
they can’t glue already cooked meat scraps
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Where there is a will there is a way. Super Glue glues anything.
“They recommend overcooking it because it is made of meat?!?”
No. Because what was once on the outside (where the bacteria hid out) is now on the inside. The outside of the meat is always hotter than the inside and killed the bacteria there. You see that in a medium-rare steak — the outside is well done, the inside is rare.
“It’s why E. coli outbreaks happen with burgers, not T-bones.”
Hadn’t thought about that, but that makes perfect sense.
Anyone here that likes steak try a chuck eye, half the price of ribeye and a taste out of this world and just as tender.
Had a hip replaced last month. No stitches! They super glued about a 5” incision and it closed up fine.
Your comments may explain why my son-in-law’s relatives, whom we visited for Christmas, who have 1,300 cattle on 6,000 acres eat their steaks well done. I was surprised because medium-rare steaks are so much tastier.
I worked for a packing plant who specialized in processing utility cattle/bulls and they’d sell the strips to restaurants for their luncheon steaks. I would bring boxes of t-bones home that were sourced from dairy cattle that would melt in your mouth.
Amen.
Fortunately I live in the Midwest where you can still find small independent meat markets and butcher shops who process locally sourced meats. These folks know meat and have helped me find some lesser known cuts that are affordable and delicious. Please no well done steak. My preferred method of making steak is sou vide, cooking the steak in a 140 degree water bath in a sealed bag with a quick sear in cast iron before serving. Perfect doneness every time
Gotta love the fake medical TWOT going on about bacteria in bits of meat. Geesh. If bacteria is in a small bit you are stupid to assume it is not throughout the entire animal.
As to gluing meat. Uhh, so what? The only reason I would care is: are cheaper cuts used, and will it fall apart when I cut it?
Yes, but...sometimes the house cook wants a Day off!!! (That would be me).
There are MORE & MORE DIRECT SALE meat products coming from ranchers.
When it comes to cooking we are a team and share the cooking duties.
It depends on what we’re cooking.
You burn your steak as tough as mankind can make it to make it more tender? Well makes it tough unless you melted it down over the course of a couple hours. People eat rare in part because the meat is more tender not less.
Also, we eat out quite a bit......just not steak.....the prices are beyond stupid.
“Not because of this story, but I’m progressively losing interest in going to restaurants. “
ditto ... gave up long ago ... kept getting crap food, crap service, god only knows what crap ingredients, god only knows who spit in the food, and the prices are ungodly ...
i love to cook, and being retired, have plenty of time to cook ... all of my food tastes better than restaurant food and is definitely much healthier, and i shop for top quality, fresh ingredients, so i know what’s in my food ...
also, i often make very large batches and freeze meal-size portions ...
the only thing i take out is sushi dinner platters from a local family-owned asian restaurant and Wendy’s family-sized chili ...
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