Meat glue is an enzyme called transglutaminase. Normally, this enzyme is responsible for blood coagulation, specifically cross-linking proteins. In the food industry, it is used to assemble larger chunks of meat from scraps. When the food is cooked, the enzyme is denatured and safe. Exposure to the uncooked enzyme is unsafe.
The concern with this enzyme is that the user makes the parts of the meat (outside of meat cubes) that have potential bacterial contamination appear on the inside of a steak. Normally we dno not cook steaks through, but the inside of a healthy animal's meat should not have bacterial contamination. However, what was formerly exposed to the outside world, is found on the insides of transglutaminase steaks. Use with caution!
Ingredients
1 lb stew beef
transglutaminase
Preparation
Follow the package instructions: take the chopped beef and toss and thoroughly coat with the required amount of transglutaminase. Wrap tightly in foil and refrigerate overnight. Slice, season, sear, and eat the next day. Yummy!
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