Ballistic BBQ – Ribeye Steak On The Grill – The Truth About Meat Glue


Ballistic BBQ – Ribeye Steak On The Grill – The Truth About Meat Glue

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[Ballistic BBQ – Ribeye Steak On The Grill – The Truth About Meat Glue]

[Greg (Ballistic BBQ):] Source:
Thank you for stopping by Ballistic BBQ. Today, we are going to have a little discussion about meat glue. And in the process, I’m going to make a Frankensteak. Let’s get going.

All right before we start, I need to tell you, I’m in no way an advocate of meat glue also known as transglutaminase.

But I think we all need to have a kind of a conversation and we need to know what we’re eating and more importantly what our kids are eating and that’s where meat glue comes in.

Basically, it is a naturally occurring enzyme, it’s found in blood and it’s usually derived from either pork blood or beef blood, I think they’re also making it out of fermented bacteria, sounds yummy.

And it’s basically a clotting agent and they are using it in formed meats. So if you’re eating that sandwich, it looks like a rib it’s got it in it. Your kids are eating chicken nuggets, it’s got it in it.

And I also suspect that a very large roast beef sandwich chain in the United States here is using it because if you hold up a thin slice of meat out of one of those sandwiches you know, it’s a very unnatural grains and also I’ve even seen air bubbles, so it’s in it.

Now the reason I’m making this video is because there is a lot of deception out there regarding this stuff.

If you go to a grocery store, you’ll see packages of meat. You know chickens would look like dinosaurs and it says formed meat.

I think anybody will assume that there is something in there holding the meat together where I have a huge problem however are their dinning halls and even restaurants that are fabricating like filet mignons using scraps of meat and they’re not disclosing this to the consumer.

And their logic is well, ‘it’s not really an ingredient, it’s a process’.

Another problem I think is; they do get the stuff from pork or beef blood while there may be a fake filet mignon out there being eaten by a person maybe who is Jewish or Muslim who is not supposed to be eating pork products.

So, again, I think there is a – issues here.

What I’ve decided to do is make fake ribeye steaks. I’ve seen a lot of fake filet mignon videos out there, but I want to try to make a ribeye and I just want to see how deceptive we can get using this stuff. And again, I’m not an advocate of this.

When you’re hovering around that thumbs up, thumb down video, I’m hoping you all make your judgment based on whether or not you thought this video is informative and interesting not based on what you’re feeling about the stuff is because again — not a fan, so let’s get going.

What I have here is a beef brisket and I selected a brisket because of that big fat cap. And I have here some very inexpensive stew meat chopped up. We’re going to use all this meat to make a kind of a small rib roast without the rib that we’re going to ultimately slice it into some fake ribeye, some Frankensteaks, so let’s get going.

[Greg (Ballistic BBQ):] Source:
All right, the first thing I want to do is remove the fat cap, there we go.

The next thing we’re going to do is dissect this brisket into some small pieces. Now brisket is normally a fairly tough, well it’s a tough piece of meat, but cutting into these little small pieces once it’s a fake steak, I think it’s going to be fairly tender, so let’s get going on that.

Okay and here is the meat glue. I basically put it into a little shaker, its white powder. You can also mix it with water to make slurry, which I’ve done here. I’m going to use both techniques.

First thing, I’m going to do is lay down that fat cap and I’m going to brush some of this meat glue slurry on the fat cap.

Here is that meat, this is the brisket meat mixed in with that stew meat, I just again diced everything up. And what I’m going to do is just sprinkle some of this in and you want to make sure you don’t breath in this stuff in.

All right, we need that nice little flavor nugget of fat on a ribeye, so let’s have some fat here that I have reserved.

You know we’re just going to fill everything in here.

All right, it’s looking good. It’s not really looking good, it’s like a weird.

So what I’m going to do is pull up this cling wrap.

All right and here we are, vacuum sealed.

What I’m going to do now is place this in the fridge overnight and tomorrow, I’ll slice this and hopefully it’ll look like some ribeyes, but in any case despicable stuff, I’ll see in a bit.

All right, we are back. Now let’s see what we’ve created.

All right, well as you can see, we’ve got kind of a bumpy texture here. Well we will be cleaning that off after we steak it.

The thing that is kind of wild is; there are some areas here that looked totally fused like the meat almost melted into each other, which is crazy and this – with those air bubbles that I’ve seen before and some of the sandwiches that are sold.

So what I’m going to do now is just take this out and again we’re going to start do some trimming and hopefully get these things to look like steaks.

Now that looks like the cross section of a ribeye.

All right and here is a finished trimmed steak. This is actually going to be the one that I cook up and eat.

I think it looks pretty convincing, I mean, it has a nice little nugget of fat there that is a ribeye.

[Greg (Ballistic BBQ):] Source:
There are a few little kind of holes in it and I think that’s just be – I’ve never done this before. I probably should have used a little bit more of that meat glue and compressed it more. But I was kind of aiming high with making ribeye anyway.

Again with the fake filet’s what they’re doing is just packing the meat into a ring mould and then refrigerating that overnight and wala – so, we’re going to cook this up and what are the concerns about cooking up the fake steak like this is; there is a lot of meat that used to be on the outside that is now on the inside, which means there is bacteria inside of this piece of meat.

So, I like my meat medium rare. If I was to cook this meat rare chances are I’m going to be eating a lot of bacteria that may make me sick.

So what I’m going to do is cook this sieved in my – the circulator right back here. And normally, I would cook it at 1.25. I’m going to cook it at 1.30, but it’s going to cook so long even at that low temperature that it will pasteurize this meat and I’m going to cook it for 90 minutes that way. There we’re going to take it outside and sear it off. So I will see you outside at the grill.

Okay. So the steak has been sieved 130 degrees, 90 minutes, and we are ready to sear it off on the little weber.

Season it with some kosher salt, some brown pepper, lets get it on the grill.

We’re just going to sear it just about a minute or so, hit it with some more salt, more pepper.

All right and then about a minute, let’s give it a nice flip here. And here you go wow, it looks like steak.

All right another minute has passed and we are ready to try Frankensteak.

All right, so right off the bat it smells like steak. It looks good.

Again, if it was just a regular normal steak, I would have cooked it a little bit rarer than this, but you know – I’m kind of taking it safe here. Let’s give it a try.

Yeah, I mean, if I didn’t know any better, I’m thinking its steak, it’s really actually very good, getting that really beefy brisket forever. It’s nice.

[Greg (Ballistic BBQ):] Source: L Y B I O . N E T
Again my main motivation for making this video is to simply shed some light on some deception that’s going on out there. I know there are legitimate uses for this product. I mean, its used in caseless hot dogs, caseless sausages, those funky shaped chicken things and you know welding, baking onto a nice filet but where I really have a problem is when a restaurant or a dinning hall is trying to pass off bunch of scraps, wielded together as a real steak.

So it just seems like you’re getting too good of a deal just ask, ask is this processed or formed meat, hopefully they’ll tell you the truth. But anyway guys; know what you’re eating. Thanks for stopping by, cheers.

Ballistic BBQ - Ribeye Steak On The Grill - The Truth About Meat Glue

Ballistic BBQ – Ribeye Steak On The Grill – The Truth About Meat Glue

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