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American Meat Institute
Transglutaminase, also known as "meat glue," can be used to stick pieces of meat together, or to help bacon, for instance, adhere to meat without toothpicks.
Still reeling from the specter of "pink slime," beef industry officials on Friday fought off another culinary creep-out: “meat glue.”
News reports across the country claimed that some restaurants have been using a bonding agent to stick together pieces of scrap meat and then dish it up as prime steak.
“This fat, rare-cooked filet mignon is not what it seems. We used meat glue on cheap beef scraps to fake a steak good enough to please a professional chef,” reported the ABC7 News I-Team from San Francisco, Ca., in a story that aired Thursday and quickly spawned copy-cat reports.
The reports suggested that glued-together meat might pose a food safety hazard if it’s not properly handled and cooked.
Food safety experts and meat and restaurant industry officials told msnbc.com that the story is not so simple.
They said that while so-called “meat glue” is a real product, the outcry is another example of consumers not understanding what’s actually in their food.
“People simply don’t know you’re eating it,” said Michael Batz, food safety risk researcher at the University of Florida Emerging Pathogens Institute.
“It is illegal to misrepresent one cut of meat as another,” said Joan McGlockton, Vice President for Food Policy of the National Restaurant Association.
Meat glue, an enzyme called transglutaminase, is commonly used in restaurant kitchens, acknowledged Janet Riley, a spokeswoman for the American Meat Institute. But the product, which can bind proteins together, is typically used to avoid wasting high-dollar cuts of meat, such as beef tenderloin, not to cobble together stew meat. It might also be used in place of toothpicks, say, to keep bacon-wrapped beef in place.
American Meat Institute
Two cone-shaped tenderloins have been fused together with
“There’s just no way that gluing chunks of chuck meat together is going to give you filet mignon,” Riley said.
It likely wouldn’t make economic sense for restaurants to go to the time and trouble to stick together scraps of meat, given the cost of the transglutaminase, which runs about $40 a pound wholesale, much more than any stew meat they might use.
“I don’t know where that would be happening; it would be a very expensive thing to do,” said Randall K. Phebus, an associate professor of animal sciences and industry at Kansas State University who specializes in food safety.
Transglutaminase is "generally recognized as safe," said Curtis Allen, an FDA spokesman.
From a consumer food safety standpoint, glued-together pieces of meat might pose the same hazard as any so-called non-intact cut of meat, such as blade-tenderized beef or even ground hamburger.
If the meat weren’t handled properly, someone could transfer bacteria from the outside of the meat to the inside, Phebus said. It would be important to cook the meat thoroughly, to the 160 degrees Fahrenheit recommended for hamburger.
The tricky part is that consumers may not know when they’re being served food with meat glue.
At the grocery store, retailers have to identify so-called “reformed” products and they have to list transglutaminase enzyme as an ingredient.
Restaurants, however, don’t have to list “meat glue” on their menu.
Related stories:
Label tenderized beef? Recall renews worries
'Pink slime' in your meat? Labels to tell you
A second chance for faulty food? FDA calls it 'reconditioning'
The "Today" show's Al Roker talks with the show's food editor, Phil Lempert, about buying and cooking red meat and about safety concerns.
Leave a Comment:
What would really gross me out: booger glue.
Here we go again...you would think chicken little's little legs would be getting tired
??Can they glue a burger together so it doesn't fall apart while i'm eating it??
a better booger burger brouhaha
They are making red meat really unappetizing. I haven't been able to eat ground beef since all the pink slime stories came out.
Jemma- they do all the same things with other types of meats. If this stuff freaks you out you might want to stick to raw fruits and veggies (after washing them thoroughly- don't forget about pesticides).
Jemma, I listened to an interesting explanation from a meat inspector on the radio who rationally explained exactly what pink slime is......basically, meat left close to the bone after butchering. It is cut off and rendered (fat removed) by a centrifuge. The result, a very lean very healthy beef product that has been used for years to provide a low fat alternative, especially in school lunch meat dishes. If you prefer to listen to the half-asses in the media scaring you to death, that's your business; but you might want to do a simple google and get some facts instead.
You would be healthier eating boogers than what passes for "meat" today. If you trust corporations to properly handle your food, and actually serve you something that is healthy, you should think again.
What does it take for some of you to stop eating meat?
spider,
You're not getting it. It's not about the safety. It's about my request for what I want to buy being substituted with something that they want to sell that's different, and hiding that fact from me.
If I go buy ground beef, what I want to buy is a chuck roast that has been put through a meat grinder. The resulting ground beef is then sold to me by the pound. That is my understanding of the product called "ground beef".
If they want to take bits of meat that are left near the bone, render them off, wash it all in ammonia, and then sell it, that's fine if it's safe. But don't sell that to me when I told you I wanted ground beef. To me, it's a different product. And on top of it, the meat industry has been going out of it's way to hide this substitution.
The GOP always says that socialism is where the government takes away people's choices and forces everyone to get the same thing -- i.e. what the government provides. Well, if you change "government" to "corporation" in that explanation, how is it not still socialism?
In a free country, I should have the right to know what I'm getting, and should have the right to choose what I want. End of story.
Exactly the point, well said Dan. As aside, the meat industry might say for instance that pink slime is healthier and real beef folks, but the industry just found a method to put waste meat onto dinner plates rather then the decades old practice of a dog's bowls. Pink slime is a purely profit driven exercise to sell the public a lower quality meat that the industry previously had no choice but to put into dog food.
@Spider: you are just missing the whole point. It's not what is considered safe by the FDA or not, the problem is we don't know what we are getting anymore. Previously, you went to the store, and got the beef they ground 'in-store'. I still do that, as our local grocer HEB still grinds their own stuff. But you can also buy those pre-packaged beefs tubes. Since those are done at the mass-produced beef facilities, you start adding in stuff that typically doesn't get used by your local butcher.
Some of you guys made a list of all the other products we typically eat that also contain ammonia. Like that somehow will make everything all right. What it does is makes you think about all the processed foods we are eating now. We know that as a society we are getting fatter and unhealthier, so we need to pay more attention to what we eat. Having food manufacturers actually list everything they do to our foods would help. They have sort of gamed the system, by getting exemptions to things they have to list, which is where the blow-up with pink-slime came from. After all, most people know that chicken nuggets are processed chicken parts, but we don't slam the industry to change it. Knowledge is the key.
There are several issues here first, do you trust the FDA to look out for the public's best interests, I don't. Second, why are we being charge top dollar for bottom dollar meat. For me, I think I will switch to Kosher meat since they have to meet certain standards to be considered Kosher.
I am so glad that I don't eat meat. That stuff is gonna kill y'all!
Dan, Spider thinks it's fine if corporations decide what they're going to serve us and how they're going to market it otherwise. However, let the government think about regulating this deceit, and oh my, the crying and gnashing of teeth over it.
spider-737231
Spider, it isn't the meat itself in it's original form that I have a problem with. It is the process that involves ammonia to transform it into that garbage they pass off as USDA #1 meat for hamburgers or chicken nuggets.
Hey as long it the meat tastes ok.
Catydid - If something is going to kill me, I'd rather it be a big juicy steak, as opposed to many other possible causes of death.
Okay, so they're "gluing" meat together and selling it as if it was a better cut of meat. A similar thing is happening in the furniture industry - you pay for "oak" furniture but what you're really getting is furniture made from pressed sawdust with an oak veneer glued on. How about a luxury car with "wood" trim? Leather seats? What do you suppose houses are being made out of nowadays? The plain simple fact of the matter is, this sort of thing is going on way more than you'd chare to think about. And the plain simple reason is that there are too damn many people on this planet.
Dan,
Hate to break it to you, but your understanding is wrong. If you buy "ground chuck" you are legally supposed to get the chuck cut that has been ground. If you buy "ground beef", you get ground cow and it could be a variety of cuts.
In stores that have their own butchers, when the cut and trim up meat, they throw those trimming in a bin and then grind them up. That is what you get when you buy "ground beef" or "ground hamburger". Even if you buy "ground chuck, round or sirloin", you may very well be getting the scrap trimmings of those cuts. Not "bad" stuff, just trimmings. If you want a ground chuck roast, you need to specifically ask for a chuck roast to be ground. You buy the roast and probably a small charge for grinding it.
The whole concept of ground beef products whether it's a specific cut or not, is to use the scrap trimmings that would otherwise be wasted.
Pink Slime is often used in the "ground beef" and "hamburger" products. Pink Slime is still beef, but it is the very small scraps usually left on the bone. It will be made up of a variety of cuts, so it falls into the generic "ground beef" category. It has been used in dog food for a long time and in recent years has made its way into human consumption products.
As for meat glue, it is sometimes used in those little pre-packaged "fillets". Often these may have a name that makes you think "fillet", but you need to look closely. It may use some other name or some slightly modified version of the word fillet. Not all of these are like this, but often the ones at a really good price are. Generally, these are using quality cuts of meat, but may be trimming chunks that get glued together. Used properly, you cannot detect that it has been "glued" as it becomes one piece that will not separate. You may detect a change in the grain structure after it is cooked and you slice it, but even then it is extremely difficult to tell. When these have a cut description, they are usually pretty good because they are made from that particular cut. The downside to these is that if you cook them rare, internal parts may not get hot enough to kill any bacteria that got trapped inside between the glued pieces. When you cook a solid piece of meat rare, the outer surface gets hot enough to kill any bacteria. Bacteria resides on the outer surface and doesn't get inside. But when it is made up of glued pieces, some outer surface now becomes internal. This doesn't make it bad by any means, but does require proper cooking to get the internal temperature hot enough. Some of these glue "fillets" are actually pretty good, but it pays to read the package carefully if you like really rare meat.
Meat glue allows for some creative things to be done with meat. You could glue together beef, pork and chicken, for example into a unique roast. You can make a boneless turkey roast that is half white and half dark. A boneless, solid, "turducken"is possible. You can buy this meat glue and do your own creative things. It comes as a fine powder. It is expensive, but a little goes a long way. It makes nice skinless sausage with a variety of meats. You don't want to inhale this stuff.
Transglutaminase is used in a variety of food products such a sausage, hot dogs, fish sticks and patties, artificial crab meat, etc. We've been eating it for a long time. It is a "natural" product and exists in very small amounts in some forms in the body. There has even been some experimental use of it as a surgical tissue adhesive.
I doubt that most restaurants aren't using this to pass off cheap cuts as something else because their businessrelies a lot on taste. A fake fillet Mignon isn't going to taste like tenderloin. There is also the labor involved in assembling it. It does have other uses and can be used as a binding agent or for textural properties.
Go to a slaughter house and see where your burger actual comes from, and how it is brought to you. Stare into a cows eyes as you slit its throat!
Personally I am more concerned about all the sodium and preservatives used in our food. They are not good for the human body and with the obesity problems we are facing the last thing we need are additives and preservatives in our foods. Just another reason to visit your local butchers and farmers markets.
Does it also work as a spermacide?
People still eat beef? Barf. It's so easy to eat a diet of mostly vegetables and sparingly eat fish and poultry. I stopped eating red meat 4 years ago. I eat veggie burritos, veggie pizza, cereal, fruits, fish taco's, turkey burgers, the list goes on and on. I'm no saint, I am not completely vegetarian or vegan, but if we all cut back on our meat consumption and only had it sparingly, the world would be SO much better off. Better for the quality of life for these farm animals, better for cutting back on the pollution from farms and water runoff, and better for cutting back on the amount of people sickened and KILLED each year by meat based diseases (i.e. mad cow, salmonella). Not to mention the amount of items in your so-called burger from Mickey D's that you wouldn't dream is lurking inside.
GMO free right?
"What does it take for some of you to stop eating meat?" "I am so glad that I don't eat meat. That stuff is gonna kill y'all!"
Gee, let's see now....hmmmm....?????????????? OK, so, people like to eat meat and meat is good for you as it has nutrients that are essential to the body. Sure, you can get them someplace else with a lot of extra work.
Last I knew people have been eating meat for centuries. Since everyone who lived more than 115 years ago is dead, then I suppose some people could conclude that meat killed all those people and that unless they stop eating meat, it will kill them. But, then again not all of those people did eat meat and they still died. Damned if you do and damned if you don't.
As to what it's going to take to get people to stop eating meat, well, one thing for sure is that it's going to take a lot more than taking meat that people have been eating all their lives and giving it dumb names like "pink slime" and "meat glue." Intelligent people don't buy into the juvenile name calling.
I realize that some vegans think they are trying to save the animals by pushing their anti-meat agenda, but I'll ask you the same question I had my kids ask their 4th grade teacher who was preaching against eating meat: What happens to all the cows, pigs, chickens, etc. if everyone stopped eating meat? And then the follow up question is: Why do you want to cause the extinction of these animals, after all I thought you loved animals?
omg lmao!!!! kosher!!!!????? yeah, stick with kosher because they have to meet certain "standards". have you ever seen kosher slaughter or the filthy rabbis that oversee it? stop kidding yourself.
It's a mistake to ask how the sausage was made.
@ Mr.PheaNiques-0000001;
"??Can they glue a burger together so it doesn't fall apart while i'm eating it??"
LOLOL I know right?!
I don't eat a lot of meat but this sure looks like an agenda to me. I don't see any one talking about how many times your brockley is shoveled off the floor in the frozen food plant. But by the time it goes through the blancher, there is nothing left to it anyway.
@ Gumps...You hit the nail right on the head.
Well said Gumps.
That's it, I'm a vegetarian now. Screw this
This has been a practice throughout the industry, Come on people, do you really think ham comes shaped like that oval can? Those steaks are perfectly round and all the same weight? It's a good thing fish come square so they can fit into a bun. This can hardly be called glue, it's not the stuff you buy at the hardware store. It does not improve meat or allow you to upgrade a cut. Anytime you seen chopped and formed, think about it. Old cheap cuts of "steak" are milk cows that too old to milk, treated with a papaya enzyme to tenderize it then cooked. As for pink slime look at a hot dog next time you bite it, that's what it looks like. It's used to bring the fat content of meat up to specs, after all that 75/25 grind can't come from cows that are working out together. The farther people are from their food source the less knowledgeable they are about it. Providing stories like this one does nothing but start rumors and still does not educate the public.
And let me guess... this meat-glue is imported from China? Yum... early death guaranteed...
No, the meat-glue as you call it is not imported from China. Grind55, you are right. This is really much ado about nothing.
You can buy this stuff for $12.99 for over 2 pounds here.
Here is another idea do a search on "transglutaminase medicine" or just check my link to my request here. After you start looking through some of this tell me if you really think you want this in your food!!
Hmm connected to: neurodegenerative disorders in virtro, Celiac disease, Cystic fibrosis (tissue transglutaminase), fibromyalgia, medications with this in it hmmm.......
remember this is about tissue transglutaminase
on this site here. it mentions:
on this site here: it mentions about connections with Cystic Fibrosis and Fibromyalgia:
The problem I see with this is that pathogens that might get on the outside of the meat that would normally be killed during cooking could end up in the inside where pieces are glued together. Then if that piece of meat is then served to a patron who requests their steak rare, the inside might not get to a high enough temperature to kill those pathogens. This technique should never be used for anything that is going to be served rare, only meat that is going to be cooked well done, to ensure that pathogens on the outside of the pieces of meat used are killed during cooking.
just dunk it in pinesol like they did with pinkslime before you glue it together...lets not confuse the hysteria with facts...I hear that the make the glue from the hooves of Mad Cows
Pink slime was treated with ammonium chloride gas, which is a very safe and common way to disinfect meat.
Shhhhhhhh...its much more fun my way
Just don't tell them how all the things in the lunchmeat aisle are made- they might pass out and crack their skull.
PheaNiques:
Shame on you for exploiting those poor gullible minds! LMFAO
hamjam
Yeah, the last time I got a snort of ammonia, I felt like a new person.
There is nothing wrong with economy cuts, or toothpicks for that matter. There is a lot wrong with adding things to meat without a large, loud, bolded label on the package, or a clear explanation on the menu.
This industry needs to learn a lesson.
Who the hell wants a bunch of ammonia chloride gas rubbed all over their meal! To me, no that is not safe. I already knew about this pink slime years ago. WATCH FOOD INC., it will educate some of you on the details you weren't already aware of within our food industry, from veggies, to beef, to chicken and corn syrup.
Can you taste ammonia (or chlorine for that matter) in anything treated with the gas? Why do you think it's not safe? The whole point of using the gas in the first place is to make the product safer to eat. Just because something runs afoul of your sensibilities doesn't mean that its unsafe. Try educating yourself.
he already educated himself by watching fair and balanced food inc. lmao
A rancher told me that they never eat rare meat. Always well done. I follow that advice. None of our food is absolutely clean. It's impossible. Cooking takes care of most of the problems. Cook thoroughly at the right temperatures. There are now digital temperature forks that come with a doneness chart for different meats that can help you out. Some of the most dangerous things are the various salads ( chicken, tuna, egg, etc.) we make at home. Seriously, that slight nausia you get sometimes isn't always the stomach flu.
What will Elmer's say?
If you're eating bacon- i'm not sure eating glue matters that much ;-)
Why do you say that? Upon what clinical study do you base this opinion?
Actually the grossest thing they put in meat is parts of dead animals.
Go back to grazing ,veggie boy
Have to love the militant wanna-be carnivores! As if eating vegetables is a bad thing!! Too funny.
mmmmm.... dead animals....
my favorite dead animals to eat are baby animals. tender mmmmm.
@ onemailliw: 'When the debate is lost, slander becomes the tool of the loser.' - Socrates
@ Charles So should he have said go back to eating your fruit, fruit boy?
The grossest part of organic veggies is the cow and horse crap they slather them with.
Fresh manure can not be used in organic vegetable production, it most be composted and allowed to heat up (decompostion in the pile causes the heat) to 160 degrees to kill pathogens. Or applied the year before. Also a lot of producers use green manure, which is a crop raised to be plowed under and provide its nutrients to the next crop. Of course don't let the facts interfere with your ignorance.
Fresh veggies are deadly to people who are going through chemotherapy( mostly the green ones that are wilted in places). I don't need a study, my doctor told me " no fresh veggies. The wilt can kill you. No plants. The mold spores can kill you. No pets etc." Yet lettuce, a major offender, is not wrapped in a warning label.
Meat....rotting, putrifying dead flesh...yum... NOT !! Oh by the way ... are any of you meat eaters aware that eating meat is the NUMBER ONE cause of COLON CANCER ??
"Meat putrefies within 4 hours after consumption and the remnants cling to the walls of the intestines for 14-21 days. If a person is suffering from constipation the rotting meat can stay in the intestines for months or years. "
Bon Appetit !
Oh...and here's a little info on why humans are NOT designed to eat meat.
http://www.celestialhealing.net/physicalveg3.htm
Bose301s ...you're talking out your anus. The use of MANURE is NOT allowed in organic food production. You have to use COMPOST which is usually veggie/fruit scraps, leaves grass clippings and paper.
"Meat putrefies within 4 hours after consumption and the remnants cling to the walls of the intestines for 14-21 days. If a person is suffering from constipation the rotting meat can stay in the intestines for months or years. " What a crock. But hey, if you want to believe this horse pucky go ahead. I plan on buying a couple of nice rib eyes for grilling tomorrow.
You know Gumps, I was just heading out to the store for grocery shopping. I think I'll buy a couple of ribeyes and join you from afar in the grilling. A couple of nice pasture-raised, grass-fed 8oz ribeyes with all the sides is sounding like a good plan. It can sit in my colon for as long as it wants.
More articles long on hysteria and short on information. Call it glue and people envision Elmers or Crazy Glue.
You've got to love the phobic nature of our society right now. "Oh no! Soimething might be wrong! Time for me to hyperventilate!"
Calm down folks. It's just another slow news day.
Just another processing fraud to make a particular cut meat look better then it is in appearance or caloric/fat value. You're paying for prime cut and getting poor quality scraps.
Is the fraud any different from say a doctor giving you a shot of antibiotics when its only a office made herbal remedy, yet you're paying for the better quality antibiotic, but its not what you're getting.
I don't think meat glue is gross compared to pink slime. At least the meat glue is actually holding together delicious pieces of real noms.
Really though if you want to know every thing that goes onto your plate, cook it yourself.
What the hell is wrong with the food industry in America today? Why can't they just cook a simple meal using honest ingredients?
big farm subsidies, the most corrupt government program you never hear about.
Efficiency. There's no need to waste pieces of good meat. If you don't want to eat meat that's been "glued" then there are plenty of poor hungry people who would love a good nutritious meal.
thats fine, let them give the poor the cutting room scraps instead of piecing it together and telling me its filet mignon when its 3 week old rib meat. can I sell you my beachfront house in the ghetto for 1 mil- i know its not actually beachfront or actually even a house as we know them but its close enough and oh hey efficiency so i can haz 1 million plox
Sorry, but this is just the tip of the iceberg. I'm amazed that people would be upset about this, given all the other horrendous, disgusting things the meat industry does. I've worked in food production, packaging and service, and I wouldn't eat any of that garbage if you paid me. Meat glue sounds bad, but it's the least of your worries.
Ohh, stop with the crap. "Transglutaminase is generally recognized as safe"? Hello, at age of 63 I have never heard of it. Packaging facilities, restaurants and grocers have a moral obligation to inform consumers in crystal clear language of what they are eating---transglutaminase, what a shameful word game!
You have a type of transglutaminase in your blood. It's called Factor 8. If you haven't heard of it, I'm not surprised. You'd have to be a biologist or a doctor to have heard of it.
In case you're wondering, some other chemicals on the "generally recognized as safe" list that you probably have heard of are caffeine, caramel, carbon dioxide, gelatin, and soy sauce. The phrase sounds like they are blowing smoke you know where, but it's just stupidly literal.
Point is that WE DO NOT KNOW whats going into our food and that is keeping the consumer from making their decision on to purchase or not to purchase. I for one do not want anything added to my beef if it's a kc strip steak that's what I want it to be nothing else period no added anything just like if your would order cuts of beef from a butcher that cuts it from the side of beef. If we know then it's up to the consumer to decide to purchase or not to purchase the product at the individual restraunt. Just seems like thery are trying to fool us and not lets us know and that is also bothering to me.
Just because something can be used to make crap meat seem higher quality doesn't mean it is. And in the meantime if you think baconated beef is natural, you're insane.
I swear the next weird, meat-related story in the news is going to contain the words 'Soylent Green'.
I have only seen this used in some refrigerated prepackaged beef that is a fake tenderloin like product. The "glue" does not like a deep freezing and the three pieces separated after thawing for cooking. I had previously used the product from the refrigerator and it did not separate by itself. I had no problems from eating it cooked to medium. I read the label more clearly and saw this "glue" product listed. It seems only a light coating is used and it is on the label. You have to always read the ingredient list and ask if you do not know what something is. I had thought it was something to keep the spice mixture on the meat, not something that glued the meat sections together.
This is nothing new. A friend of ours had a restaurant in the 70's and had a book that you could order the "glued" steaks from.Did it take someone close to 40 years to discover this ???? If you think you are getting a real cut of steak form those major cheap steak houses --- think again !
The sky is falling. The sky is falling. The sky is falling!!!! Now, at least we have a glue to hold it up. Crisis averted. I'm sure the food police will drum up some hsyteria with this. Hahahahahahahahaha
I'm not really grossed out by transglutminase in theory, but the fact is it's derived from pig plasma and mimics a natural clotting ability. As someone who has had issues with blood clots in the past I'd like to see some actual research on what kinds of health risks this could pose, especially to those of us with history.
Ever eaten Chicken Mcnuggets? Or deli turkey? Come on folks...pink slime is leaner and cleaner than any steak from under the broiler And the glue I use to hold hamburger together on the grill is an egg...guess they should be chastised too!?
i too use egg as hamburger glue but i dont lie to people and tell them its 100% beef and good wishes that make it that way
Pink slime is made not only from meat scraped from bones but also from the parts that become fecally contaminated during butchering and from killing floor sweepings.
Looks like the "Jungle" is coming back. Seems like we are victims of science being applied by business to maximize profits. I guess that the Market wants us to eat glue and slime since it maximizes profits.
Scary when hot dogs represent more truth in packaging than the other strange meats we think we know we are eating.
here's take all the money you waste on meat and starbucks then spend it on fresh vegatables, brown rice, and legumes and you wont have to worry about any of this
Would rather eat the pink slime and glued meat, it at least tastes good.
You probably like "tube steak" also.....lmao
what's really killing us? big farm and big pharm
I'm not sure I agree with you about big pharm, but I sure agree about big farm
Profit margins are killing us. We need to demand that they do not use things like this. Do as others suggest and go to a local grocer that grinds its own meat. Strangle the big guys who take an already great profit and mix in as much crap in your product so they can squeeze even more profit out of you.
This is nothing new. A friend of ours had a restaurant in the 70's and showed us in his order catalog the cheap "glued" steaks. If you have eaten at any major cheap steak chain in the past 40 or so years, you've been eating glued steaks.If it's cheap - it's glued.
If they are gluing filet mignion to filet mignion I don't care. If it's anything else glued to filet mignion then it's fraud. Beyond that, our food has never been pure. They probably had a lot more deaths due to food borne illness back in the halcyon days of living off the land but they didn't have the internet so fewer people knew about it.
more cancer agents
yum, yum
Nice, serve some garbage, pass it off as a fancy cut of meat, and CHARGE for it as if it were a fancy cut of meat!
After reading about pink slime and now this, I thank my lucky stars that I gave up red meat (and no, I'm not a vegetarian or a vegan).
I'm investing in a meat grinder. Buy that and organically, natural free range beef and I can avoid all this. I never get beef in restaurants anyway, they over cook it to avoid the pathegens, and for me it tastes like shoe leather. And more than that even a nice big t-bone is less expensive when cooked yourself.