Meat Industry Secret, Meat Glue, Decieves Customers

Would You Like Some Glue With Your Burger?

Does a grilled-to-perfection sirloin steak make your mouth water? Well there’s new meat industry information on a product called meat glue and it won’t cause anyone to lick their chops. An enzyme made from pig and beef blood is being used to “stitch” together pieces of chicken, beef, fish and lamb meat. The two problems with this are: 1) stitched meat has a much higher bacteria count than normal meat, which could lead to sickness and 2) it is dishonest, you thought you were buying a single piece of meat.

The solution? To purchase free-range grass-fed meat or local meat and lobby for new laws requiring glue meat labeling.