How some are turning stew meat into filet mignon and charging for the privilege. I wonder if anyone is doing this here?
Pinning down who is using transglutaminase isn’t easy. One meat company owner told KGO-TV that gluing meat is common practice, and the most glued product by far is filet mignon destined for the food service industry.
An industry trade group also said meat glue is most often used where filet mignon is served in bulk – at a restaurant, banquet, cafeteria or hotel.
“You ask yourself, how can they make money selling these cheap steaks all day long, and that look really nice? This is one way of doing it,” Terje said.
And check out the spin from¬†the¬†Meat¬†Industry¬†spokesperson. They make Matthew Hooton seem reasonable:
But the American Meat Institute, a lobby for the meat industry, wants to stress meat glue is used in the industry to glue scraps of filet mignon back together – so technically you’re still getting filet meat.
“It gives chefs and specialists some flexibility to create a very nutritious and healthy product and add value to what ultimately, worst-case scenario, would just be thrown away,” said Betsy Booren, director of scientific affairs for the American Meat Institute.