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[Armadilo]

https://www.youtube.com/watch?v=ZhgOEsAd1xY

That Dollar Tree steak thread brought me here since YouTube recommended this video since I was searching for the Dollar Tree steak vids.
But back on Topic, I had no clue about this.


Wow

 

[WaterAstro]

Oh yeah knew about that long ago.

 

[malfcn]

Crazy. Could it be used for medical properties?

 

[Michael F. Assbender]

Oh yeah knew about that long ago.

Same.

 

[exmachina64]

I forgot it existed. :X

 

[Stinkles]

Crazy. Could it be used for medical properties?

There are several molecularly similar medical (and other) products.


Horses know this.


THE HARD WAY

 

[Ninja Scooter]

I'll give you some meat glue

 

[Hero_of_the_Day]

I'll give you some meat glue

Freshly squeezed?

 

[iamblades]

Not only did I know about it, I keep a small amount on hand and use it from time to time.

It is incredibly useful for building roasts:

http://www.eater.com/2015/3/20/8266071/reconstructed-roast-how-to-video

It lets you get all the muscle groups perfectly lined up to make it super easy to slice after cooking, lets you tailor the shape and fat content to perfectly suit your chosen cooking method. I don't think I could go back to the traditional method.

I also use it a couple times a year when I buy a tenderloin to get a couple extra steaks out of the narrow end. Never used it on ribeye, cause all my ribeye trimmings go into the grinder to make hamburgers.

All the hysteria about 'fake' steaks from the anti science nutjobs is amusing though.

https://www.youtube.com/watch?v=McjrzC6KNSo

 

[Ri'Orius]

So if even an expert can't tell the difference, who cares? Like, if there's no noticeable difference...

 

[fallengorn]

Knew about it, got sick from a restaurant using it.

 

[SoulUnison]

So if even an expert can't tell the difference, who cares? Like, if there's no noticeable difference...

Did you watch the video at all?
It's literally the first thing in the thread.

"I don't see the problem and I refuse to be informed of what the problem is."

 

[Amagon]

I'll give you some meat glue

Ewww

 

[andrerobot]

Knew about it, got sick from a restaurant using it.

Why do you think you got sick from meat glue?

 

[Jason Frost]

Meat Glue, is this the same thing made from horses hooves?

 

[Mental Atrophy]

Knew about it, got sick from a restaurant using it.

How do you know the restaurant used it and if so, how do you know it was the meat glue that made you sick and not every other variable involved?

 

[adamsappel]

I also use it a couple times a year when I buy a tenderloin to get a couple extra steaks out of the narrow end.

I think it's probably fine when good restaurants/home chefs use it, but the prepackaged bacon-wrapped tenderloin steaks that utilize it are awful. I imagine they use many, very narrow ends and a lot of glue.

 

[Ri'Orius]

Did you watch the video at all?
It's literally the first thing in the thread.

"I don't see the problem and I refuse to be informed of what the problem is."

I bailed halfway through when it looked like the usual "they're putting CHEMICALS in our food!" nonsense. Eventually they do mention one real-sounding potential health risk (needs to be cooked more thoroughly), but it still seems like much ado.

 

[23qwerty]

So if even an expert can't tell the difference, who cares? Like, if there's no noticeable difference...

Putting the outside of the meat + all the bacteria that comes with that, into the inside using the meat glue, means that when you're not cooking something well done that bacteria stays in there.

 

[VariantX]

Yeah, I heard it's a good way to get folks sick if people think something that's a steak is just a bunch of cheaper cuts in a steak shape and they don't cook it to well done. There wouldn't be an issue if people disclosed what it was so they could safely prepare it

 

[iamblades]

I think it's probably fine when good restaurants/home chefs use it, but the prepackaged bacon-wrapped tenderloin steaks that utilize it are awful. I imagine they use many, very narrow ends and a lot of glue.

As with any tool, it can be abused by people with low skill or nefarious motives, doesn't make the tool bad.

 

[Aztechnology]

I bailed halfway through when it looked like the usual "they're putting CHEMICALS in our food!" nonsense. Eventually they do mention one real-sounding potential health risk (needs to be cooked more thoroughly), but it still seems like much ado.

You likely didn't get to the point about the amount of bacteria on the meat because of the use of the glue.

The chemistry behind this is really cool, and I have no issue with it if they can make sure it's as safe as the real thing as it saves waste. But I don't like that it's done without our knowledge when it can be dangerous. If it wasn't I wouldn't give two shits, but it is a potential health hazard so.

 

[Nickle]

TLDW: If you cook the meat rare, it will have more bacteria that can make you sick.

 

[23qwerty]

TLDW: If you cook the meat rare, it will have more bacteria that can make you sick.

and if you're not cooking steak rare then what are you even doing with your life

 

[WaterAstro]

You likely didn't get to the point about the amount of bacteria on the meat because of the use of the glue.

The chemistry behind this is really cool, and I have no issue with it if they can make sure it's as safe as the real thing as it saves waste. But I don't like that it's done without our knowledge when it can be dangerous. If it wasn't I wouldn't give two shits, but it is a potential health hazard so.

imo if they are disingenuous and it saves them a ton of money, I stay away from it.

And it doesn't save waste since cheap cuts are just sold cheap.

 

[Aztechnology]

imo if they are disingenuous and it saves them a ton of money, I stay away from it.

And it doesn't save waste since cheap cuts are just sold cheap.

Well they're still usually from higher quality cuts, I mean I imagine they aren't mixing in flank with tenderloin. It's probably flank chunks with flank, and tenderloin with tenderloin etc. Alot of cheap cuts though go unused and get tossed out. Mainly we're talking about for restaurants and such here. Supermarkets are a bit different as they can package them as like stew meat or whatever.

 

[undu]

All the hysteria about 'fake' steaks from the anti science nutjobs is amusing though.

There isn't any hysteria about the enzymes in OP's video, the problem is its misleading use in the meat industry and how under-cooking 'glued' meat can be dangerous.

The microbiologist (another anti-science nutjob?) in OP's video does a good job of explaining it.

 

[iamblades]

There isn't any hysteria about the enzymes in OP's video, the problem is its misleading use in the meat industry and how under-cooking 'glued' meat can be dangerous.

The microbiologist (another anti-science nutjob?) in OP's video does a good job of explaining it.

I was not referring to this thread or anyone in it, Just google meat glue and you can find the kinds of people I am talking about.

 

[Shandy]

People should be aware that Today Tonight is basically a tabloid on television. They tend to rely on creative interpretation of dubiously sourced information, junk science and manipulation of footage to craft stories of questionable quality and veracity.

 

[EvetS]

Well-done steak GAF redeemed?

 

[MmmBeef]

I used it for the dark meat portions of the turkey during Thanksgiving last year. Made some awesome roulades with the boned out thighs (though removing all the tendons were a real pain in the ass).

 

[Clydefrog]

wot 'bout that Roo meat, eh? is it the Real McCoy?