and now for something completely different...

[funkfool]

Meat Glue...

[alxone]

Meat Glue...

[Zundfolge]

This is why so called "consumer reporters" annoy me.

Ok, so this is "so cleaver that nobody can tell, not even an expert", Then what's the problem? If it comes off (even to an expert) as the same as a nice filet, than who is harmed? Hell, if they can make a significantly greater number of filets this way than it brings the cost of filet down (via greater supply ... simple basic econ).

The argument that "glued meat" is going to increase your chances of getting food poisoning is probably exaggerated because if most restaurants are using this "glued meat" and the numbers of food poisoning are not going up then I'd take that as a sign its probably perfectly safe.

[Guylee]

This is why so called "consumer reporters" annoy me.

Ok, so this is "so cleaver that nobody can tell, not even an expert", Then what's the problem? If it comes off (even to an expert) as the same as a nice filet, than who is harmed? Hell, if they can make a significantly greater number of filets this way than it brings the cost of filet down (via greater supply ... simple basic econ).

The argument that "glued meat" is going to increase your chances of getting food poisoning is probably exaggerated because if most restaurants are using this "glued meat" and the numbers of food poisoning are not going up then I'd take that as a sign its probably perfectly safe.

+1. It really doesn't seem like a big deal to me...I mean it's still tasty meat and it's probably not half as bad as some of the crap we knowingly and willingly put in our bodies...

[mcantar18c]

I remember playing dumb little pranks in summer camp... shaving cream, superglue, seran wrap... but this meat glue turns it into a whole new ball game

[Cman]

They've been doing this for awhile and all it does is incease the profit for the meat companies. Doesn't lower the cost to us consumers.

[Delfuego]

Truly horrifying....

We are being poisoned in this country in the name of higher profits. The agricultural industial complex has lobby money and is turning this country's food supply into the worst most vile food in the modernized world. How come when I travel to other country the beef and chicken taste like they used to? Didn't it use to be the other way around?

Additionally, did you know they renamed and re-categorized a grade of meat that wasn't available for retail grocery sales? It was formerly called "No-Roll" and was the grade above feed grade. Now it is called "Select" and is in a grocery store near you! Be warned.

Also this link is about Tomato farming and flavor/nutrition.

http://www.npr.org/2011/06/28/137371...e-tasty-tomato

[fitz19d]

Was going to agree with above. Chances are some of these things being stuck together are being called higher grade meat when it could be from other parts and doesn't have same quality and taste, etc.

Think of it this way, let's say one cut right now is $12/lb, now would you be happy paying that if you knew that cut was made from a package of "beef for stew" @ 1.20/lb glued together? I'm not because you are getting a substitute. Regardless of similar taste. I'd rather just do it myself with the $1.20 meat if it was that simple to do.

Or better yet, I've always enjoyed my skillet steaks and other cheap cuts when cooked right. (Usually just faster. I'll admit it's no nice just thick hank of steak, but neither is it any worse I think than any of these real expensive tiny cuts like the fillet mignon.)

[mutt]

The argument that "glued meat" is going to increase your chances of getting food poisoning is probably exaggerated because if most restaurants are using this "glued meat" and the numbers of food poisoning are not going up then I'd take that as a sign its probably perfectly safe.

Modern food processing techniques and perfectly safe should never be used in the same sentence. This looks like a British documentary, so I wonder if the use of glued meat is wide-spread here yet.

And I wonder how many people are sickened by their food but never put two and two together? Most people never realise that bit of upset stomach may be food poisoning. Unless enough people get sick enough to be hospitalised or die, bad food generally goes undetected.

Consuming a real steak cooked to medium is fine because the solid muscle tissue that makes up the interior of the steak is bacteria free. The outside will have microbes but they get killed when you cook it. This idea is basically allowing bacteria to fester inside the 'steak'. Not good. I don't care how clean the processing facility is, the outside surfaces of these meat parts are host to bacteria. Normally they would have been ground (and we all know to cook ground meat completely) or become stew meat whose exterior surfaces are cleansed by cooking. Putting them into a form people tend to eat a bit pink is a bad idea.

[Delfuego]

140 degrees is the magic temperature (to kill bacteria). Once you go past that, you are just damaging the product.