Humanity has been duped......

Humanity has been duped......

Humanity has been duped......



Just because it's organically raised doesn't mean they have used that BEEF GLUE....... 


Did you know that the beef on your plate might be made from beef glue???? 


And I am not just talking about hotdogs or something. These are actual actual steaks being made of this.



So you just went and paid top dollar at your favorite Outback Steak House....


But what you didn't know was that you are actually eating off-cuts, glued together using a product that is allowed here.


Called.....Transglutaminase (aka TG)


"With the help of transglutaminase, small pieces of meat can be bound together to create larger, more uniform pieces," says Ysabel Montemayor, RD, nutrition"



Uniform....Hmmm nope don't think I like that......


Yes, we can all relate to cutting costs.

But not reusing meat scraps to make.........


"Pork tenderloin is a good example of how TG can be used. 


This cut of meat is naturally coned shape, with a broader, thick end that tapers to a smaller, narrower one. 


With transglutaminase, meat producers can "glue" multiple pork tenderloins together to create a tenderloin that has uniform shape and size. "


What issues does this meat cause???


"There are more handling steps in the creation of glued meat, which may give room to bacterial growth.


"This happens not only the 'joint' area but also on other parts of the glued meat."


"The risk of food poisoning is also increased when it comes to combined beef, since beef is usually not fully cooked." 


Oh my goodness, please give me my Mercy Meadows Beef!!!


Bahah, I'm not gonna play around with food poisoning. 




We all want to feel like what we're seeing is what we get, and we never want to feel like we have been lied to and deceived to think something that is actually not even the truth.



The American Meat Institute says about 8 million pounds of meat in the United States contain TG. 




How to find out that your beef has been glued???


Life hack to surviving the lying meat packers......LOL


"The USDA requires meat, egg, and poultry producers to list transglutaminase on ingredient labels, but they don't always have to write the word out in such clear terms. You may see "TG enzyme," "enzyme" or "TGP enzyme" used. "


So look out for this in the store. 


Or just go grab a bundle of our beef for spring to be safe!



How your fake stake is made......


Ugh are you ready to find out the 5 steps to create your fake steak???


"1.Various cuts of beef are rubbed with transglutaminase - a white powdery substance - as if it was a type of marinate.


2.The meat is layered together to form a row. It is possible to arrange the beef and fat trimmings in such a way that when cut, the cross-section shows a prime cut like rib-eye or tenderloin


3.The combined meat is then wrapped tightly in cling wrap and squeezed to form a long cylindrical shape to resemble a tenderloin before it is cut into steaks.


4.It is then placed in the fridge for more than six hours, allowing the enzyme to combine the cuts of beef into one contiguous piece.


5.The result is virtually indistinguishable from an actual cut of beef, says Prof Chen. When the meat is cooked, it becomes impossible to tell."



Where does meat glue come from:


"Most TG is made from the cultivation of bacteria using the blood plasma (clotting factors) from cows and pigs. Some TG is made from cultivating bacteria using vegetable and plant extracts. Most TGs are mixed with other ingredients, including gelatin and caseinate (milk derivative).

The issue? Manufacturers don't have to tell you which method they're using, what type of animal plasma was used (cow, pig).


So yes, it is made from animals and plants, but.....who wants a steak that isn't a steak, or at least I would want to be aware?


 That is what I am getting when I go to the store. 

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