According to/ Are you eating Meat Glue (Transflutaminase)?

According to Russ, CAUTION; This may shock you, The Meat You Eat May Contain Dangerous MEAT GLUE (TRANSFLUTAMINASE)?


According to Russ:  how to eliminate pain Meat Glue Is used by the Meat Industry to Sell Leftover Meat Parts as Filet Mignons and Other Processed Products that Can Lead to Illnesses Such as Celiac Disease, Heart Disease, Stroke, Crohn’s, IBD and IBS. The commercial meat packing industry and restaurants around the U.S. have found a new way to increase profits by using meat scraps to make filet mignons as well as hot dogs, sausages and stew meat. Powdered meat glue binds scraps of beef, lamb, chicken or fish, that would normally be thrown out, into solid pieces of meat.




According to its manufacturer, meat glue can be used to produce new kinds of mixed meats (for example combining beef and fish seamlessly).

 Meat glue permits restaurants and butchers to sell their meat scraps as premium meat!

 Once you cook the glued meat, even a professional butcher or chef can’t tell the difference.


So how do they glue meat together and make it look just like filet mignons?

Super glue? No! A new miracle glue from 3M? No! The industry uses a pseudo-coagulant called Thrombin or Fibrimex, which were initially banned in Europe but now sold in the EU, Australia, Canada and the U.S.According to Russ

According to Thrombin, is sold under the brand names Activa RM and Fibrimex. The products derive from pig or bovine blood. The active ingredient is called transglutaminase. When sold in a store, products containing transglutaminase are labeled as “composite meat product”. However there are no labeling or disclosure requirements placed on restaurants.

When I go to the grocery store and buy steak, I assume that what I’m buying is a prime cut piece of meat. However, according to a new report that  shows that consumers are being misled about the quality of their meats and even lied to about what it is that they are actually buying.

It’s an industry secret that meat markets and grocery stores do not want us to know about. Unfortunately, according to the meats that we buy at our local delis it might be several smaller pieces of meat that have been glued together using meat glue.



Wait, meat glue? What is that?!


According to RussAccording to Russ the Meat glue is transflutaminase, a family of enzymes that when applied to separate pieces of meat have a reaction that bonds the meat pieces together, forming one solid piece of meat. Meat scraps are sprinkled with meat glue, rolled up in Saran wrap, and refrigerated for six hours. After the six hours, the meat is unrolled and a new piece of meat is revealed.


Meat glue is currently being used on beef, chicken, and pork.

It does not affect the taste of the meat once it is cooked, but it could cause some potential health risks for humans. If these meats are not fully cooked, they are much more likely to cause food poisoning for humans.

How can you avoid these glued up meats? Well, chances are, you can’t. Current labeling laws do not require that the glued pieces of meat be distinguished from non-glued pieces of meat. In order to reduce your risk of getting food poisoning from meats that have been glued together, you should make sure that all of your meats are thoroughly cooked. You can also ask your butcher if the meat you are buying contains meat glue. by Kelsey Murray


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24 Responses to “According to/ Are you eating Meat Glue (Transflutaminase)?”

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  13. Helpful information. Lucky me I discovered your web site by accident, and I am stunned why this accident didn’t taok place in advance!
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  14. Very great post. I simply stumbled upon your weblog and wished to mention that I have really loved surfing around your blog posts. In any case I will be subscribing in your rss feed and I hope you write once more soon!

  15. Very good post. I definitely appreciate this website.It can also be found in certain unstandardized dairy products, Cheguis said, as it typically makes the products creamier. This product (Transglutaminase – Meat glue) is banned in the European Union over safety concerns.
    Continue the good work!

  16. Dan Noyes says:

    Good information. Lucky me I came across your website by accident (stumbleupon). I have book-marked it for later!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.

  17. Tom Philpott says:

    Way cool! Some very valid points! I appreciate you penning this article and the rest of the site is also really good.
    “If you were disturbed to hear about ‘pink slime’ in your burger, you’ll want to know about ‘meat glue,’ because a fat, rare-cooked filet mignon may not be what it seems,” ABC News’ Bay Area affiliate gasped last week.

  18. Mark Sisson says:

    I was recommended this blog by my cousin. Transglutaminase is what restaurants and food producers use to create “steaks” out of “glued-together” stew meat. It just makes me sick to know what these companies get away with.

  19. Carey Polis says:

    I’m very pleased to discover this great site. I wanted to thank you for your time just for this fantastic read!! I definitely really liked every bit of it and I have you book marked to look at new things in your web site. Transglutaminase is USDA-approved. According to ABC, meat containing transglutaminase is found throughout places that serve meat in bulk, such as banquet dining or high-volume restaurants.

  20. Can I simply just say what a relief to find a person that truly knows what they’re discussing on the net. You actually know how to bring a problem to light and make it important.The U.S. Department of Agriculture insists transglutaminase is safe, but OHSU endocrinologist Dr. Bart Duell cautions that fused meats need to be cooked to at least 165 degrees to kill any bacteria.
    More and more people should look at this and understand this side of your story. It’s surprising you’re not more popular since you definitely have the gift.

  21. Paul Adams says:

    There is certainly a great deal to know about meat glue. I love all the points you’ve made.
    With meat glue you can glue any protein to any protein. Great, right? Well, just because you can do it, doesn’t mean you should. Gluing salmon to salmon is a very good idea. You get a piece of fish that is uniform; looks the same, cooks the same. Gluing chicken to salmon is not such a great idea because they have different textures and different cooking temperatures. The salmon will be dead before the chicken is cooked. Gluing chicken skin to salmon works quite well though, and will actually protect the outside of the salmon from overcooking. The other thing to take in consideration is how many pieces of meat you are fusing together. Some people try to make the case that you can use all the small pieces you have left over from fabricating to make a whole muscle cut. For example, the trimmings from tenderloin can be glued together to make a couple of extra portions –but they aren’t fillet mignon steaks. Bad idea. With too many small pieces, the meat will just look “Frankensteined.” Also, the texture will be completely different than a piece made from two or three (maximum) pieces.

  22. I was recommended this blog by my cousin. I am not sure whether this post is written by him as nobody else know such detailed about my trouble. If you are still on the fence, wondering if you should make the switch to organic, grass-fed beef from a local farm instead of the mass-produced variety from your local supermarket, perhaps this news brief from the Australian Today Tonight show will help change your mind.

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    If you were disturbed to hear about ‘pink slime’ in your burger, you’ll want to know about ‘meat glue,’ because a fat, rare-cooked filet mignon may not be what it seems.

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