Thanks so much for posting this information, I had no idea this was possible.
I buy organic meat as much as possible but not always, this will push me into "always".
And I am very suspicious of restaurant food because they need to get their costs as low as possible. I'll stick to NY Strip.
I think it's appalling that it is not required to be listed in any ingredients even those you wouldn't suspect like milk and yogurt (see below).
Here's more info about
meat glue in the U.S. Thanks FDA (imagine sarcastic tone)
shine.yahoo.com/channel/food/meat-glue-or-how-to-make-a-filet-mignon-out-of-stew-meat-2469917From the link:
Meat glue is banned in the EU, but in the US, the FDA classifies it under GRAS (generally recognized as safe). Transglutaminase is not required to be posted on the ingredients list.
"Transglutaminase can be used in these applications:
* Improving texture of emulsified meat products, such as sausages and hot dogs.
* Binding different meat parts into a larger ones ("portion control"), such as in restructured steaks
* Improving the texture of low-grade meat such as so-called "PSE meat" (pale, soft, and exudative meat, whose characteristics are attributed to stress and a rapid postmortem pH decline)
* Making milk and yogurt creamier (seriously??? there's pig blood extract in my yogurt???)
* Making noodles firmer"