If you think “pink slime” that is added to your hamburger is gross, then you might want to check the cut of steak you order for dinner because it probably isn’t a “steak” at all.
Many restaurants are forming steaks using lower quality cuts of meat held together by “meat glue,” also known as transglutaminase, according to Metro.
In a video (below), Greg Mrvich, creator of the YouTube channel Ballistic BBQ, reveals how chefs use the substance to make new products, while some restaurants use it to press together pieces of cheap meat and passing off the steaks as quality cuts.
"The reason I'm making this video is because there's a lot of deception out there regarding this stuff,” Mrvich says in his video, according to the Daily Mirror.
Popular VideoThis young teenage singer was shocked when Keith Urban invited her on stage at his concert. A few moments later, he made her wildest dreams come true.
"If you go to a grocery store, you'll see packages of meat - chickens that look like dinosaurs - and it says 'formed meat'. I think anybody will assume that there's something in there holding the meat together,” he added. "Where I have a huge problem, however, are the dining halls and even restaurants that are fabricating filet mignon using scraps of meat. And they're not disclosing this to the consumer.”
Watch the whole Ballistic BBQ video here:
However, this is not the first time restaurants deceiving customers with meat that had been pressed together to resemble a high quality steak have made headlines, according to The Blaze.
Popular VideoThis young teenage singer was shocked when Keith Urban invited her on stage at his concert. A few moments later, he made her wildest dreams come true:
In 2012, Eric Mittenthal with the American meat Institute told the New York Daily News that it’s “highly unlikely chefs are using them to take lesser pieces of meat and pass them off as prime using transglutaminase.”
“Not only is it impractical from a time and cost perspective, it is illegal to pass one type of meat off as another,” he added. “More commonly it is used to bind two cone shaped tenderloins together for portion control.”