MYTH BUSTING MEAT GLUE | Jess Pryles

MYTH BUSTING MEAT GLUE

Meat glue. Yes, it's a real thing. But it also has an undeservedly bad reputation. There's lots of misinformation out there with crazy theories about how and when meat glue is used. It's to figure out WHAT exactly meat glue is, WHEN meat glue is used, and HOW to use it.

ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.

#jesspryles #meatglue #mythbusting

[Victoria-imyn]

Your sense of humor will forever engrave, if it's pieces of fillet then technically you can sell it as fillet. I will be examining my meat at a restaurant now for the rest of my life because of this video.

[gregmcb]

Have you ever wondered if leftover enzyme can bind to your digestive track it can bind to your lungs that’s why you have to not breath it in and preferably use face mask when handling

[kevincrosby]

Remember that pasteurization can be accomplished by using high temperatures for a short period, or lower temperatures for a longer time. The high-temperature method is what we are using when we toss the steaks on the grill or sear the roast.

The low temperature method can be accomplished by holding meat at 130F for 90 minutes. Sous Vide your Franken-beef creation at 130F for the appropriate amount of time, then go throw it on a very hot grill to get it seared off nicely. If you toss the meat in the fridge in the UNOPENED Sous Vide bag for a few minutes to reduce the temperature of the outside of the meat, you should be able to achieve a decently seared Medium-Rare safely.

Meat glue aside, if you have never tried Sous Vide for a beef Rib Roast you are missing a great stress reliever. Rub it down with seasonings a bit heavier than you normally would, Sous Vide for 24-36 hours at 134F or so, pull it, dry it off, let it cool a bit, re-season as required, then throw it in a pre-heated oven set as high as the dial will allow until browned. A fancy dinner is so much easier when you can time the meat to match the rest of the dinner, rather than trying to guess when to start the rest of the meal to have all ready when the meat is.

[MrJackfriday]

Thanks for sharing. I think currently the rep for meatglue is the MSG during the early 80s.

[enriqueecheverria]

Warning: One thing I would add. Meat glue can be dangerous for those with celiacs disease.

[joeblack]

Me: Which company paid this woman off?
Woman: Yes

[patrickla]

I took a nice-sized chicken breast butterflied it put a rice dressing in it put meat glue around the perimeter vacuum packed it cook it sous vide when I took it out it was sealed then Brown it in a pan came out great

[DaZebraffe]

Actually, if you're going to keep a close eye on it, you DON'T need to refrigerate the meat you're gluing together. As long as you make sure not to leave it out long enough to risk food poisoning, you can apply the meat glue, put it in a mold/wrap it in plastic wrap/otherwise secure it together, and leave it on the counter for about half an hour or so. Since it's a chemical reaction, and chemical reactions work faster at higher temperatures, this should be more or less long enough for it to do its job, so you can cook your glued meat the same day you glued it together!

[ryanbramich]

Thanks Jess. Would those chicken breasts be stuck together just by going overnight or does it generally take a full 24 hours?

[DaZebraffe]

And to your commentary about butcher shops gluing meat scraps together to sell as better cuts: On top of everything you already said, the same agencies that say "You can't sell one cut of meat as a different cut of meat" also say "You have to label any glued meat you sell, with a label proclaiming it as glued meat, for food sanitation reasons."

[mvj]

Can you make like meat people and meat houses and meat sculptures too?

[RobbieBayros]

Learnt something new today - thank you!

[newdogatplay]

Meat glue is not cool, its a way to take advantage of unsuspecting buyers, , , it also sticks to your insides,

[Poprockmountian]

Could they sell filet as tenderloin?? Is that illegal?

[elenacaddell]

DONT BREATH IT IN ! But EAT IT ! ABSOLUTELY

[gmrbowden]

If it binds together meat proteins I wonder what it does once it hits your stomach lining and intestines... Seeing as we are made of meat and all....

[carolinetran]

Wow!!! So beautiful and wonderful Beef Jerky recipe by the great Chef Jess Pryles good presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2025🇺🇸😘⭐️🌟🥩🌹🙏💐🌷💒🌸👩‍🍳👍🥂

[blakeharris]

If it’s only safe if you cook all the way through.. then it should be CLEARLY LABELED. This is infuriating how our food is degrading.

[davidrivera]

I've always wanted to try to "meat glue" a layer of chuck onto a something like a rib eye roast and then dry age it. Then when I trim it, the majority of the trimmings are the cheap meat and the steaks are the good stuff. You would have to still trim some of the rib eye past the seam where the chuck was glued. Worth a try at least once. Wish there was a way to sterilize the surface without changing the flavor much and hampering the aging process...maybe a whiskey bath before glueing?

[Nikkyeshiva]

I just heard this today. The dude said marbling is fake and completely done with glue.