How To Tell If Meat Glue Was Used On A Restaurant Steak

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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.

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