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 ...
“Oh, yeah. I’d much rather have the flavor of a rare, marbled steak than a filet hockey puck.
definitely ... but my favorite cut of beef for flavor is very well marbled chuck roast ... it’s absolutely divine when browned and then properly braised in red wine [with ALL the fat], with carrots, browned onions, garlic, salt and black pepper ...
Its because the chef knows that intentionally burning meat makes it taste bad and makes the meat tough and dry.
Thats why there is often a warning that the customer is responsible for well done meat.
You forced him to ruin it, now youll have to pay for it.
A rare sirloin, ribeye, skirt steak, or the like does it for me.
We only eat out @ once a week, but in local, high end restaurants in our little resort community. Oh, and I cook, but the hub maintains the tractor and our 2+ acre property and all of our finances. Plus a bunch of other stuff. After 40 yrs we know our strengths. It is a fair tradeoff.
That was a fine and thoughtful thing you did for your wife.
You have professional knowledge on how to work with meat.
Or more experience than the average Carnivore.
The genisus’ will probably figure it can be used on Hamburger, no?
We have a meat house at the farm. We have a recipe for smoked beef link sausage that is over 100 years old.
A lot of wild game has been slaughtered there. We do not kill and cut our beef cattle. Too big an undertaking.
I grew up on the farm. I’m 77 now. We have owned/operated farms in this county since 1889. (county was originally cut up in 1885)
Before that we were in Coryell county, near Gatesville (in Hay Valley)
My wife and I scored over $240 of Bone in Cut Ribeyes for $5.80 a pound at the military base the day before Christmas. It was over $18.00 yesterday/Saturday.
We vac packed it all. We have some massively thick cuts which our son who was butcher carved up for us. We filled a freezer and part of two others.
Normally, we order Korean Style Ribs bulk and ask for around $230 worth and ask for the all the scraps - the Commissary will sell if for 33% off retail price in bulk!
bttt
Thank you for posting a sane, calm, factually accurate comment. That’s exceptionally rare around here these days.
NICE! 👍
We don’t eat out anymore and haven’t for years. I can make much better food at home and for 1/10th the price and no wasted time driving an hour or sitting for another hour for a brown wilted salad and paying out the nose for crap food and driving back home another hour. Eating out is just plain gross. No thanks.
Easy enough to make a quart of yogurt this afternoon for 72 cents. It could make an 8x8” $1.25 crustless cheesecake tomorrow. A dozen homemade apple fritters costs what 1 does at the bakery and they can be fried up in half the time it takes to drive to the bakery. Or I can pull out a freezer baggie of homemade tamales for dinner. Even the dog won’t go near store bought tamales and who can blame him. Or a $3 homemade pizza on a giant jelly roll pan. 10 homemade Schlotzsky’s medium original sandwiches (less 1 of the 3 meats because it isn’t sold here but isn’t missed) = the cost of 1 at the window. Or mu shu made with leftovers (run the cabbage core through the food processor - waste not, want not) with a dozen scratch Asian wraps costing what one single wrap from a store bought package and same with tortillas. Or a dirt cheap dinner that Mr. b calls 5 star with fish almondine, carrot souffle and a nice salad.
HEB had a holiday sale on a 1 oz bottle of McCormick’s vanilla extract for $5. Excuse me, 1 oz is only 6 teaspoons. Last year, I spent $20 for a 1.5 liter bottle of vodka and a dozen vanilla beans and let it do it’s extract thing. Then poured it into recycled small glass condiment bottles for stocking stuffers this Christmas. Talk about a no brainer. $20 made 50 oz vs $250 at the store.
With all the salmonella, listeria and e-coli these days, you shouldn’t trust a microwave to kill off the viruses and germs. Too many people will eat a half frozen burrito or pizza. I’d trust an oven more for reaching an internal temp of 165.
“I’m progressively losing interest in going to restaurants. “
I no longer order steak in restaurants. I only eat Porter House steaks (NOT T Bone).
I used to go to Texas Roadhouse for them, until I got half Porter House and half gristle. Since that is what I always order there, there is no reason for me to go there.
I can buy my own Porter House steaks at the meat market, BJ’s, and even Walmart for alot less money and cook them myself (RARE) which they won’t do in a restaurant.
Web MD
“Is Transglutaminase Safe?
The FDA recognizes transglutaminase as safe to eat. It has several characteristics that make it nontoxic.
Transglutaminase breaks down at a cooking temperature. Most meat is safe to eat only after it’s thoroughly cooked. By the time you eat a meat product with transglutaminase, the heat from cooking will have deactivated the enzyme. This prevents many unwanted effects of transglutaminase in your body.
The chemical doesn’t have harmful germs. Our bodies don’t store it over time to toxic levels. No public health problems have been traced back to transglutaminase.”
Firgit abot it.
I don’t understand exactly
where this is leading one
to shun fillet mignon?
Owned a restsurant.
Tooth picks and bacon will
hold a fillet to it’s
desired shape. It’s the cut
of beef and the chefs skill
that makes or breaks the
the meal.
Meat glue?
Bacteria are mostly transferred to the meat post-slaughter through handling, storage, transport etc. Any situation where the meat comes into contact with something else.They are not "throughout" a healthy animal.
First sentence, second paragraph
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