American Companies Use Meat Glue to Cut Costs on Steak Production
In a growing trend within the American meat industry, companies are increasingly utilizing a substance known as meat glue, or transglutaminase, to enhance the appearance and reduce costs associated with steak production. This enzyme binds together scrap pieces of meat so effectively that they resemble and cook like a single, premium cut.
Reports have emerged from consumers who have encountered steaks that, upon closer inspection, appear to be held together by this adhesive. One consumer remarked, “What is that stuff? Gluing it together right there. It's like a glue. Right at the seams. This was a steak. It looked like a steak. Now it just fell apart.” Such experiences have raised questions about the authenticity and quality of meat products being sold to consumers.
Meat glue is legal in all 50 states and is used in approximately 8 million pounds of meat annually across the United States. The substance allows producers to maximize their use of meat by combining smaller, less desirable cuts into larger portions that can be marketed as high-quality steaks. While this practice may help companies reduce waste and cut costs, it also raises concerns regarding transparency and consumer trust.
As the use of meat glue becomes more widespread, food safety advocates and consumers alike are calling for clearer labeling and more stringent regulations to ensure that customers are fully informed about the products they are purchasing. The debate continues over the balance between cost-saving measures in food production and the integrity of the food supply.
As the meat industry evolves, the implications of using meat glue will likely remain a topic of discussion among consumers, producers, and regulators alike.