You’ve substantially never listened of transglutaminase before. However, if we like to indulge each once in a while by grouping a big, luscious beef during a restaurant, afterwards we should know accurately what it is.
More ordinarily famous as beef glue, transglutaminase is a white powder used in leftover strips of beef, lamb, chicken, or fish to glue a beef together and make them seem like a larger, unaccompanied square of meat. These leftovers would routinely be thrown out, though by regulating this beef glue method, many restaurants are formulating “Frankensteaks” and offered them as a genuine deal.
Watch as Greg from Ballistic BBQ sheds some law about these untrustworthy practices and how we can equivocate them.
After examination this, I’ll substantially consider twice before grouping a inexpensive ribeye during a restaurant. As with many things, peculiarity is reflected in a price. Hopefully, we now know how to tell a disproportion between a genuine beef and a “Frankensteak.”