Meat Glue is used about 8 million pounds of meat each year to turn inexpensive meat into more expensive cuts.
The commercial beef industry uses “meat glue” to take inexpensive stew meat and bind it together to make meat that can be marketed as more expensive streaks. Only about 15% of a steer will yield high value steaks. In the past, the trimmings from the carcass were ground into hamburger or sold as stew meet and stir-fry meat. In an effort to increase profits, the industry came up a “meat glue” that allows these trimmings to be glued together to form larger more valuable cut. However, besides being deceptive to the consumer, it allows for increased risk of bacterial contamination and E-Coli. While still legal in the U.S., the European Union banned Glue Meat in 2010.
Watch this video titled “The Truth About The Meats You Eat.”
At Midwest Best Beef, the cut of meat you buy is the cut that came off the animal, as it came of the animal. We do not use any reconstituted meat or meat products in our product line.
