When precious cuts of filet mignon fall apart in the food production process, there's no cause for panic. Introducing (to you, at least) "meat glue."
Transglutaminase is an enzyme-based powder that has, for the past two decades, been used to bind together disparate beef, chicken and fish scraps so that they can be presented to consumers as whole filets. And last week, it became the subject of unflattering media reports.
And we thought it couldn't get any worse than "pink slime."
Meat bonded together with meat glue in grocery stores is required by the USDA to be labeled as "formed" or "reformed." But that's not the case for restaurants, according to The Daily.
Read about it and more fun facts here.
And here's a tutorial on using meat glue: