Have you ever heard of Transglutaminase? Most people never have. Have you ever ordered a steak that did not taste like it should? Most of us have. Soon, you will learn why that is true and how they fool you. Transglutaminase is not dangerous and eating it will have absolutely no effect on you. So, what is Transglutaminase? In layman’s terms it’s meat glue. Yum yum.
You can’t judge a steak by taste anymore. Now thanks to one man’s video, we now see the horrible trick many restaurants use to fool you into paying more for cheap cuts of beef. It’s not only disturbing, it is theft. With a simple ingredient with a disgusting name, restaurants can take the cheapest chunks of beef and make them look like expensive steaks. If you haven’t been exposed to this food fraud yet, you’re going to be shocked.
Watch the clip below to learn about Transglutaminase, which also goes by its common nickname meat glue. When you see what this chemical does, you’ll never order a steak at a restaurant again without asking a few questions first. Thankfully, this guy shared just how easy it is to “glue” pieces of beef together to make them resemble expensive cuts of steak. Learn about this prolific scam now so you don’t get fooled again…
While meat glue alone is not bad for you, when restaurants use it to trick customers, there certainly is a problem with that. Lying about what they’re selling to increase profits is fraud. But many restaurant owners, especially ones that have clientele that doesn’t necessary know the difference between cuts of steaks, are using meat glue to separate hungry people from their hard-earned money.
After you watch the video, you’ll be more knowledgeable about what you and your kids are eating.
“This stuff is used in a lot of “formed meats”, but some eateries are actually passing off “formed steaks” as the real deal!” YouTuber Ballistic BBQ writes in the video description.
Don’t be deceived by meat glue anymore. If you see a package of something called “formed meat” stay away.
Dining halls will also meat glue to fabricate fillet mignons cuts and charge customers up the whazoo. Their reasoning? It’s not an “ingredient,” it’s a “process.” Sounds like a lot of bologna to me.
At the 2:50-mark, you’ll be able to see how meat glue works.