Man Furious as He Claims to Have Found ‘Meat Glue’ in His Steak From Supermarket

In a world where every bite we take raises questions about health and authenticity, few topics have ignited as much debate as the recent “meat glue” controversy. It started with a TikTok video showing a Woolworths steak being pulled apart in a way that suggested something unsettling—pieces bound together by an invisible adhesive. The video went viral, sparking discussions across platforms like Reddit and setting off a wave of concern about what we’re actually getting at the supermarket. Some viewers swore off store-bought steaks altogether, while others dismissed it as harmless.

But what’s really behind this so-called “meat glue”? Is it just a clever culinary tool, or could it have hidden health implications? And how can you, as a consumer, know what’s in the meat you buy?

The Origin of the Controversy

The “meat glue” controversy erupted in April 2024 when a TikTok user posted a video claiming that a Woolworths steak was held together by “meat glue.” In the video, the user pulls apart a Woolworths fillet steak, suggesting it may be bonded with transglutaminase—a protein-binding enzyme often used in the food industry to combine small meat cuts into what appears to be a single, premium piece. He commented, “This might be a solid piece, but they’ve glued it here,” referring to what he perceived as glued sections that separated easily when pulled.

The video quickly gained traction, and users flocked to Reddit to debate the claims, where user u/Next-End-4696 questioned whether Woolworths used “meat glue” in its fillet steaks. While some were convinced by the video’s visual evidence, others disagreed, attributing the separable sections to natural connective tissue and fat. One commenter noted, “That’s not glue. It’s connective tissue and fat. With glue, the striations in the meat would go in different directions”​.

Woolworths addressed the growing concerns by emphasizing that their steaks are whole cuts of lean muscle, specifically eye fillet, which is known for its low connective tissue and tenderness. A Woolworths spokesperson clarified, “This is why it is easy to pull apart when pressure is applied”​

The situation raised wider discussions about transparency in food labeling and consumer awareness. While transglutaminase, or “meat glue,” is widely regarded as safe and is used in restaurant and catering settings to create uniform cuts, the controversy has underscored concerns about food production transparency and the ethical considerations of using additives to alter the appearance of meat products.

What Exactly is “Meat Glue”?

Known scientifically as transglutaminase, “meat glue” is an enzyme used primarily in the food industry to bind proteins together, transforming smaller pieces of meat into cohesive, larger cuts. This bonding ability allows companies to create uniform, visually appealing products such as restructured fillet steaks, imitation crab, and even certain kinds of sausages. Transglutaminase can be derived from microbial fermentation or animal sources, with the microbial form more commonly used due to its accessibility and vegetarian compatibility.

The “gluing” effect works by forming covalent bonds between proteins, essentially merging individual pieces into a stable, whole-looking cut. According to experts, it’s safe to use when meats are cooked properly to eliminate bacteria, as both the FDA and USDA approve transglutaminase as “generally recognized as safe” (GRAS) when handled and cooked according to guidelines. However, the enzyme has sparked debates regarding transparency and consumer awareness. As Dr. Michael Greger of NutritionFacts.org explains, “This enzyme can induce an immune response in some sensitive individuals, especially those with celiac disease, making it important for certain populations to remain informed” about its inclusion in food products.

One key concern associated with meat glue is food safety. Transglutaminase binds disparate cuts of meat, which could increase bacterial exposure, especially when meats are cooked rare or medium-rare, leaving internal parts less cooked than necessary to kill pathogens. Experts recommend that restructured meats be cooked thoroughly to a minimum internal temperature of 145°F to ensure food safety.

Aside from safety, the ethical considerations and potential for consumer deception add to the debate. While “formed” or “reformed” products containing meat glue are required to list it in the ingredients, many argue that the labels could be more explicit. According to the Center for Science in the Public Interest, chefs and food manufacturers can sometimes mislead consumers into believing they are purchasing premium, whole cuts rather than assembled products, raising calls for clearer labeling and informed choice.

Transglutaminase’s versatility allows for its use in several industries beyond meat, including dairy and bakery products. Although the enzyme has been largely accepted, this “meat glue” controversy highlights the importance of consumer awareness and safety in food production, especially as more consumers push for transparency in the industry.

Health and Safety Concerns Around Meat Glue

While transglutaminase, or “meat glue,” is generally recognized as safe by food regulatory agencies like the FDA, its use in food products raises several health and safety concerns that consumers should be aware of.

1. Increased Risk of Bacterial Contamination
   When transglutaminase is used to bind different pieces of meat, it brings the risk of bacterial contamination inside the restructured product. In a whole cut, harmful bacteria like E. coli or Salmonella are generally only on the surface, making them easy to kill during cooking. However, with restructured meats, bacteria may be trapped between the bonded pieces. If these products are not cooked to a safe internal temperature, they pose a greater risk of foodborne illnesses. The USDA and food safety experts recommend cooking these meats thoroughly to at least 145°F to ensure safety, particularly when multiple meat parts are fused together to resemble a single cut of steak or fillet.
2. Allergenic Concerns for Sensitive Individuals
   For people with celiac disease or gluten sensitivities, transglutaminase can cause additional concerns. Research suggests that microbial transglutaminase may mimic the body’s own tissue transglutaminase, potentially triggering an immune response that aggravates symptoms of celiac disease. According to Dr. Michael Greger, “This enzyme can induce an immune response in susceptible individuals,” adding a layer of caution for those with related sensitivities. Although research is ongoing, these potential autoimmune reactions remain a concern, especially as the enzyme has become more prevalent in processed foods.
3. Ethical and Transparency Issues
   Another major issue with the use of meat glue is the potential for consumer deception. Transglutaminase allows manufacturers to combine various cuts of meat into a single product that appears to be a premium, whole cut. This can mislead consumers into paying a higher price for what is essentially a combination of smaller scraps. In Europe, concerns over transparency led to the banning of transglutaminase in 2010, while in the United States and other regions, it remains approved as long as it is properly labeled as “formed” or “reformed” meat.

How to Make Informed Meat Choices

When it comes to purchasing meat products, understanding food labels and ingredient lists is essential for making informed choices, especially if you’re looking to avoid products containing “meat glue” or transglutaminase. Here are some practical steps:

1. Read Labels Carefully
   Transglutaminase, if present, should be listed in the ingredients. Additionally, look for terms like “formed” or “reformed,” which indicate that the meat has been restructured. This terminology is especially common in processed meats like sausages, hot dogs, or some deli meats, where meat glue is often used to create uniform texture and appearance. Familiarizing yourself with these terms can help you identify which products may contain transglutaminase, ensuring you’re informed about what you’re consuming​.
2. Choose Certified Products
   Certain certifications can give you insight into the sourcing and quality of the meat. Labels like “organic,” “non-GMO,” and “grass-fed” indicate that the product has been produced under specific standards, which often include limits on additives and processing aids like transglutaminase. For example, grass-fed or organic labels signify higher animal welfare standards and potentially more nutrient-rich meat.
3. Buy Whole, Single Cuts of Meat
   If avoiding meat glue is a priority, opt for whole cuts instead of processed or restructured meats. Whole cuts, such as single steaks, chicken breasts, or pork chops, are less likely to contain binding agents or undergo restructuring. Buying whole cuts directly from butchers or trusted sources can offer more control and transparency over the meat you choose.
4. Ask Questions
   Don’t hesitate to ask your butcher or restaurant about the origin of the meat and whether any binding agents are used. High-end restaurants may use meat glue to achieve certain textures or presentations, so asking about preparation methods can clarify any potential concerns regarding added ingredients​.
5. Practice Mindful Consumption
   Prioritizing whole, unprocessed foods not only minimizes exposure to additives but also supports a healthier diet. For sustainability-conscious consumers, seeking local and sustainably farmed products can also make a positive environmental impact, aligning your choices with broader health and environmental goals​.

Empowering Your Food Choices with Knowledge

As we’ve explored, the controversy around “meat glue” isn’t just about what’s in our food—it’s about transparency, health, and the trust we place in food producers. Transglutaminase, while safe under regulatory guidelines, raises valid concerns for health-conscious consumers. Issues such as the potential for bacterial contamination, allergenic reactions, and ethical labeling practices highlight the importance of informed choices. By reading labels carefully, prioritizing whole cuts of meat, and supporting certified products, consumers can make purchases that align with their health and values.

As awareness grows, so does the push for transparency within the food industry, which can ultimately benefit everyone. By staying informed, asking questions, and understanding the products we buy, we empower ourselves to make choices that support both our well-being and a more honest food market.

Sources:

1. “Meat glue” poses health risks for consumers | ABC7 Los Angeles | abc7.com. (2021, November 16). ABC7 Los Angeles. https://abc7.com/archive/8642900/ 
2. Faclm, M. G. M. (2024, April 1). What is ‘Meat Glue’? NutritionFacts.org. https://nutritionfacts.org/blog/what-is-meat-glue/ 
3. Lerner, A., & Matthias, T. (2020). Processed food additive microbial transglutaminase and its Cross-Linked gliadin complexes are potential public health concerns in celiac disease. International Journal of Molecular Sciences, 21(3), 1127. https://doi.org/10.3390/ijms21031127
4. The truth behind meat glue: What you’re really eating and why it matters. (n.d.). Pure Pasture Farms. https://purepasturefarms.com/blog/the-truth-behind-meat-glue-what-you-re-really-eating-and-why-it-matters