Processed

Meat Binding Grade

A tier

Meat-binding transglutaminase is mTG formulated—often with a little caseinate or gelatine—to paste against a cut face of beef, pork, or poultry so offcuts become a roast or a uniform steak. Chefs use it to wrap a tenderloin in a skirt, to build a ballotine that slices clean, or to salvage trim. The bind sets in the cold over hours, not in a screaming pan. Dust dry surfaces; wet, fatty, or heavily brined faces slip. It is not a marinade flavour. Some diners reject reconstructed steaks on principle—house policy should be honest. Keep the powder sealed; a damp bag is a dead bag.