Hidden Meat Glue In Steak Could Be Making You Sick

That steak on your plate might not be what it seems—it could be a mix of random scraps held together with a hidden chemical known as meat glue.

Meat glue binds pieces of random bits of the same type of meat , into “whole” cuts. Using glue increases your risk of bacterial infection and can trigger several serious health reactions.

Invisible Danger: Meat glue is an invisible risk due to its potential to trigger health issues, especially in people with autoimmune conditions or food sensitivities. Its use can also increase bacterial contamination in meat products, making it a hazard if eaten regularly.

This isn’t just a kitchen trick — it’s a common practice in the meat industry. Known scientifically as transglutaminase, this enzyme is used to bind smaller pieces of meat together, forming a larger cut that looks whole – but isn’t.

Unfortunately, this hidden ingredient carries invisible dangers that may not be worth ignoring!

What is Meat Glue?

Transglutaminase, or meat glue, is an enzyme that binds proteins together. In the food industry, it’s used to piece together scraps of meat, transforming them into what appears to be a larger, unbroken cut.

This glue can be found in beef, pork, chicken, and even fish, and goes seemingly unnoticed by many people eating it. What makes it even trickier is that meat glue doesn’t have to be labeled, leaving people oblivious of what they’re really consuming.

Eating meat made with meat glue, or transglutaminase, has big differences in the natural textures and consistency compared to a whole cut.

When slicing meat that is glued together the muscle fibers won’t align and can make the pieces pull apart more easily, sometimes creating a softer or spongier texture rather than the dense chew typical of a solid cut.

Flavor can also vary between bites. Since glued meat combines multiple pieces, each section may differ slightly in taste and moisture, creating an uneven eating experience.

The joining process can trap bacteria within the meat’s inner layers, increasing the risk of contamination that might not be fully addressed during cooking. These factors make glued meat different from whole cuts, both in quality and in potential safety.

Health Risks Linked to Meat Glue

According to Amy Burkhard, MD, “The information in recent research is alarming. MTG was found to activate celiac disease, an autoimmune disorder.  This “natural” food enzyme is causing a leaky gut and triggering immune reactions.  Autoimmune diseases are often accompanied by an increase in gut permeability / ” a leaky gut.”  A leaky gut allows proteins to pass through the gut wall and trigger immune reactions.

Meat glue can sometimes cause health risks to human health, especially when used in meat products. Here’s why:

1. Bacterial Contamination
   One of the main concerns with meat glued together is the increased likelihood of bacterial contamination. When pieces of meat are fused together, the bacteria from each piece, including the outer surfaces, can get trapped inside. When these glued pieces are cooked, the bacteria hidden within may not be killed entirely, leading to a higher risk of foodborne illness. This is especially concerning with beef, where steaks are often cooked rare or medium-rare.
2. Allergic Reactions
   Transglutaminase itself can be problematic for some people. Since it’s a compound made from animal blood and other sources, it can trigger allergic reactions, particularly in people who are sensitive to certain animal proteins. For people with allergies, consuming meat glue could result in reactions ranging from mild to severe.
3. Mislabeled Quality
   Another issue is the way meat glue allows lower-quality meat cuts to be sold as higher-end products. Small meat scraps, often less fresh and lower in quality, can be glued into a larger cut that mimics premium meat. This isn’t just misleading; it’s deceptive to consumers who think they’re buying a quality product. In reality, they’re often consuming various scraps bound by an artificial compound.
4. Digestive Strain
   For some people, transglutaminase can cause digestive discomfort. Because it binds proteins in unusual ways, it may be harder for the body to break down, leading to potential digestive issues. Over time, this added strain on the digestive system can affect gut health, particularly for those already sensitive to certain foods.

How to Avoid Meat Glue

Avoiding meat glue in your food can be quite a challenge since it’s rarely labeled. Here are a few ways to protect yourself:

• Buy Whole Cuts of Meat
  Whole cuts are less likely to be processed with meat glue, making them a safer choice. Look for cuts that haven’t been ground, diced, or reformed.
• Choose Local and Organic Options
  Local and organic meat suppliers are often more transparent about their practices. Many small farms and organic brands do not use meat glue, and they are usually honest when asked.
• Ask Questions
  When dining out, ask the restaurant or butcher if they use any reformed or glued meats. Many high-end or transparent establishments are willing to disclose this information, so don’t hesitate to inquire.

Estimates show it’s present in around 8% of retail meat products, with even higher use in restaurants where smaller pieces are fused to resemble premium cuts. Several cases of foodborne illness, including severe stomach pain, nausea, and hospitalizations, have been linked to glued meat.