Unraveling Food Industry Lies – Your Meat is Held Together by ‘Meat Glue’

Posted September 19, 2012
If you have ever ordered filet mignon, New York strip, top sirloin, or some other prime cut of steak at your local steakhouse, chances are your waiter actually brought you several smaller cuts of inferior grade meat glued together in the shape of the cut you actually ordered. Utilizing a powdered enzyme known as transglutaminase, butchers and chefs have long been bonding meat scraps together to cut costs and boost profits, a dishonest and unethical practice that needs to be brought to light.  Read more.

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