Meat Glue, or transglutaminase, also known as
"nature's biological glue"
or commonly seen on labels as "enzyme"
is found in about 8 million pounds of meat per year in the U.S.
But it can also be used in items such as Pork Tenderloin.
Yeah, let's not waste those scraps...
Let's just reprocess them with a little glue,
so we can get a nice, uniform tenderloin,
perfect for restaurants.
While the USDA and FDA say there are no concerns,
the EU has banned these enzymes (there's our clue!).
The reason is because of bacterial contamination.
There is an added risk of introducing bacteria, like E. coli,
when gluing foods together.
And glued meats are harder to cook,
which means heating food doesn't necessarily kill this bacteria
that can make you sick (remember the last company picnic?).
According to a 2016 study,
individuals with weakened immune systems,
digestive diseases,
food allergies and sensitivities,
gluten sensitivity,
or celiac disease
are advised to avoid transglutaminase
and eat whole, unprocessed meats.
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Want to add on some Pork as well and round out your
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WHAT OUR CUSTOMERS ARE SAYING:
Jenika,
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Cheers, Dan P. (TX)
“Hi Jenika! Got my beef and pork. Yay!! I also made
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I know it’s hard work and I appreciate having access to
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--Jordyn C. (CO)
“Had my first Ribeye Steak from my first order last night. Incredible!!!
The steak was huge (had to cut in half so I use the rest later)
and it was very, very tender and tasted so good.
Thanks for all you are doing to keep your cows healthy
and producing such incredible beef.” –Colleen F., UT
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