Filet Mignon or Filet Meat Glue?
If you thought that 'pink slime' was disgusting then you ain't heard the worst yet. The exposed secret of Big Food this week is “Meat Glue.” Meat Glue, also known as transglutaminase, is used to stick beef together.
The dirty little secret is that the meat industry is taking leftover pieces of meat that would normally be used in stew and gluing them together into whole cuts of meat. Meat Glue is used in imitation crab meat, sausage, and also cheese and yogurt as a thickener. So unless you're a vegan, you've probably eaten it before.
The danger, according to endocrinologist Dr. Bart Duell, is that in order to consume meat that has been glued together safely, the fused meat must be cooked to at least 165 degrees or what is commonly known as well-done. If it's not cooked to well-done, but cooked to rare or medium, then the insides of the fused meat may contain food-borne infections.
Shockingly, no restaurants are required to tell you that you're eating glued meat. However, product labels in your grocery store will have the words, “transglutaminase,” “formed” or “reformed.” In a restaurant, the glued meat will only show a slight seam where it was joined together. So the next time you see someone picking over their filet mignon, they might just have found stew meat glued together.