Just when you thought had heard the grossest way big beef companies try to squeeze every penny out of their product by way of ‘pink slime’, there’s a another dirty secret connected to beef.  Pink slime, or lean finely textured beef, can be found in products made with cheap ground beef, like processed frozen meals, fast food burgers, and even in your child’s school lunch.  But brace yourself, because now, we have meat glue, or Transglutaminase (TG) and beef fibrin to ponder…check this link out: Meat Glue

It’s packaged in supermarkets and delis as ‘formed’, or ‘reformed’, meat.  In restaurants across America, the laws requiring chefs to reveal the use of ‘meat glue’, just does not exist.  The little-known secret is a kitchen trick that has left consumers thinking twice about ordering the steak.  By using a powder substance made from an animal blood clotting agent to bind or connect small pieces of meat, restaurants sell the doctored, less expensive cuts as one prime cut, effectively maximizing profits.  Makes you feel just a little bit violated, doesn’t it?

Reformed beef tenderloins

Scariest thing about this practice is, it has been around for years.  I am sure most of  us has eaten a fake filet mignon.  And, the USDA says it is perfectly safe to eat.  Food and restaurant industry has no qualms about deceiving the consumer.  It is clearer than ever before, we need real food regulation in this country.