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Author Topic: Meat Glue  (Read 3032 times)

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Bentley

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Meat Glue
« on: February 05, 2020, 11:51:59 AM »
I have seen this product over the last few years and have been intrigued by it.  I finally decided to buy some.  My 1st thought was hybrid Chicken Kiev with breast and thigh.  I am not a good enough cook to keep the butter in, so I figured this was not only a great cheat, but a great way to get the thigh flavor in the dish too!

I was also curious to try some Frankenstein Roasts as this product seems to have gotten a bad wrap, with some unscrupulous restaurateurs trying to fake out the public.

Not sure what cuts I will use, wanted to pick some cheap cuts of beef and see if I could make a glue roast.  If you were going to choose 4 cheap cuts of beef to make a roast what would you select?


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Brushpopper

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Re: Meat Glue
« Reply #1 on: February 05, 2020, 12:08:38 PM »
Chuck steak, 7 steak, shank meat and round steak.  All Select since that's the cheapest.  Not sure what y'all have in Mayberry.  Interesting project.
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Bentley

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Re: Meat Glue
« Reply #2 on: February 05, 2020, 12:24:44 PM »
I am gonna see what Costco has tomorrow in Manassas.  They usually only have the more expensive cuts as steaks, so not sure if I will be able to find anything to work with there.  Would hate to spend $200 on whole cuts of meats to make this work.  But then I hate going into our local Wal-mart or supermarket and pay $3 more per lb. for the same thing.
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ofelles

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Re: Meat Glue
« Reply #3 on: February 05, 2020, 01:01:32 PM »
Following.  I have been thinking about getting some of that stuff also.
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pmillen

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Re: Meat Glue
« Reply #4 on: February 05, 2020, 01:05:54 PM »
I've also been reading about it for a few years.  I never thought that I'd have a use for it.

I'll be following this thread.
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Paul

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Re: Meat Glue
« Reply #5 on: February 05, 2020, 03:37:34 PM »
We don't buy meat from our Walmart.  It just doesn't look right color wise.  It's too red looks like it's injected with red dye.

You could also buy stew meat or chili meat and glue it into a roast and then slice it into little steaks.  Chili meat from HEB and our meat market is smaller cut stew meat, although I just use ground turkey for ours. 

And I have no experience with Moo Gloo.  Never heard of it until this post.
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Bentley

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Re: Meat Glue
« Reply #6 on: February 05, 2020, 03:46:04 PM »
I wish we had some HEB's around here.  I remember going into one outside of San Antonio once, the beef prices were like $2/lbs less then anywhere else it seemed.

Would like to try Sirloin, Chuck, Round and Flank, but I just dont think I am going to find that without having to buy hunks.  Lots of combos I would like, Sirloin, Chuck, Shank, & Short Rib, could go on and on...
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Brushpopper

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Re: Meat Glue
« Reply #7 on: February 05, 2020, 04:14:01 PM »
Quote from: Bentley on February 05, 2020, 03:46:04 PM
I wish we had some HEB's around here.  I remember going into one outside of San Antonio once, the beef prices were like $2/lbs less then anywhere else it seemed.

You ought to go to one of the Gucci HEBs.  (That's what we call them at least because of the Gucci Bowl.  That's when the two rival high schools from the ritzy part of San Antonio play their yearly football game.)  They are really fancy and have stuff I didn't know humans consumed (to put it nicely).
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Trooper

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Re: Meat Glue
« Reply #8 on: February 05, 2020, 05:38:43 PM »
BentMan,

I used this brand of meatglue in the KCBS competitions where I did the chicken entries.
I had sprinkled the glue dust between the skin and thigh when the thighs were being prepared back home here - before the thighs were frozen.
The purpose was to hold the skin to the thigh when the judges took that luscious bite.
« Last Edit: February 05, 2020, 05:56:28 PM by Trooper »
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Re: Meat Glue
« Reply #9 on: February 05, 2020, 07:35:30 PM »
Quote from: Trooper on February 05, 2020, 05:38:43 PM
I used this brand of meatglue in the KCBS competitions where I did the chicken entries.
I had sprinkled the glue dust between the skin and thigh when the thighs were being prepared back home here - before the thighs were frozen.
The purpose was to hold the skin to the thigh when the judges took that luscious bite.

That's sooooo clever.
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Paul

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Darwin

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Re: Meat Glue
« Reply #10 on: February 05, 2020, 08:13:38 PM »
Quote from: Brushpopper on February 05, 2020, 03:37:34 PM
We don't buy meat from our Walmart.  It just doesn't look right color wise.  It's too red looks like it's injected with red dye.

You could also buy stew meat or chili meat and glue it into a roast and then slice it into little steaks.  Chili meat from HEB and our meat market is smaller cut stew meat, although I just use ground turkey for ours. 

And I have no experience with Moo Gloo.  Never heard of it until this post.

It's not uncommon for retailers to use MAP processing to keep beef red.  Some of the packages look like balloons and the colour is a bit exaggerated.  Ask Google about modified atmosphere packaging (MAP) if you wish to know more.  I think it's nitrogen and carbon monoxide.
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Brushpopper

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Re: Meat Glue
« Reply #11 on: February 05, 2020, 08:55:42 PM »
Quote from: Darwin on February 05, 2020, 08:13:38 PM
Quote from: Brushpopper on February 05, 2020, 03:37:34 PM
We don't buy meat from our Walmart.  It just doesn't look right color wise.  It's too red looks like it's injected with red dye.

You could also buy stew meat or chili meat and glue it into a roast and then slice it into little steaks.  Chili meat from HEB and our meat market is smaller cut stew meat, although I just use ground turkey for ours. 

And I have no experience with Moo Gloo.  Never heard of it until this post.

It's not uncommon for retailers to use MAP processing to keep beef red.  Some of the packages look like balloons and the colour is a bit exaggerated.  Ask Google about modified atmosphere packaging (MAP) if you wish to know more.  I think it's nitrogen and carbon monoxide.

Never heard of that either.  Man this is an informative thread!  Back when I was a mechanic MAP was Manifold Absolute Pressure or in regular terms the vacuum in the intake manifold.
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Bentley

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Re: Meat Glue
« Reply #12 on: February 05, 2020, 11:25:44 PM »
N or CO2, but not CO.  Car exhaust would be a hard sell to the FDA.    :pig:

Quote from: Darwin on February 05, 2020, 08:13:38 PM
I think it's nitrogen and carbon monoxide.
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Bentley

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Re: Meat Glue
« Reply #13 on: February 06, 2020, 03:03:59 PM »
I remember you saying something about it and I remember 1st hearing about it back when we used to compete.  It just never dawned on me that there might be practical uses for it.  There is no "cheap"  beef for me any more.  It seemed like the RD in CA would have much deeper discounts then here in VA.

I was in Martain's today, a local supermaket, they had a few items marked for quick sale.  Still, stew meat at $3.79/lb and Chuck (which is all the stew meat is I think) for about the same does not seem like a discount.  The regular price of $5.89/lb is a joke, and why I do not buy anything but GB from them, and usually not even that.

So I will use it, see what I can get at Costco tonight and then go into the Laboratory tomorrow!  If I can find some cheap round at Cost co, I might take all these meats, and then take some of the ground rib roast fat and sprinkle it among it to simulate marbling and see what we come up with.  We all know Round has no fat flavor!

Quote from: Trooper on February 05, 2020, 05:38:43 PM

I used this brand of meatglue in the KCBS competitions where I did the chicken entries.
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Re: Meat Glue
« Reply #14 on: February 06, 2020, 08:03:31 PM »
Quote from: Brushpopper on February 05, 2020, 03:37:34 PM
We don't buy meat from our Walmart.
<snip>
Our Wally World has the NO Flavor variety of meat.
It looks good but ZERO flavor and tough as a boot.
I have had cardboard that has a better taste to it. LOL!!!
mk
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