This product in not dangerous by itself, nor is it dangerous when properly used by a culinary professional. What is dangerous is when people use this product to fabricate cuts of meat and sell them as if they were a butchered cut. TG and sodium caseinate (which is derived from milk and found in this product) are both enzymes found in nature. Believe it or not, both enzymes are produced by the human, and other animals, body naturally. When this product is used as an artistic tool to create beautiful foods, foods that aren't made to cheat someone but to expand their understanding of what food and cooking can be and do, that we weren't able to create before then it poses no harm (I'm referring to the realm of professional Modernist and Fine Dining restaurants). I just used this product to bind the edges of a leg of lamb that I boned out. The TG will adhere the boned out leg to itself so that it appears to be one whole piece of meat. This will make the leg easier to carve when cooked and will result in beautiful cuts of cooked meat. If you are worried about possible bacterial contamination resulting from "glueing" meat together then cook it at a temperature and for a length of time suited to pasteurize the meat. I will be cooking my lamb at 131*F for 24 hours. At this time and temperature the meat will pasteurize to its core and should reach a 12d reduction in its bacterial count. If you don't know how to properly use this product then ask people that do, we will be happy to guide you. Don't demonize this product just because you read and article that doesn't back up its claims with confirmed and peer reviewed assertions.

I use this all the time as do many professional chefs. The bad reviews are from folks that are ignorant to what this is and probably just plain ignorant anyway. It is not dangerous if used correctly.

This is a fantastic product. It seems those of us who are professionals in the business of fine food understand this product more. It is a enzyme that naturally occurs in animals. many people probably have eaten it in the past without even knowing it, (I.E pressed ham, in your ham sandwich) One crazy review actually claimed that real meat isn't red, and gave the product 1 star.....as someone who used to be a butcher who has broken down whole animals i find this amusing how misinformed some people are. So to quote a previous review People who don't understand this product are ignorant.

This product is not inherently evil, despite what the reactionist one-star reviewers would have you think. It is used by the finest restaurants to create unique cuts of meat. When you eat pasta made from shrimp or a filet of duck and rabbit meat, you know they where fused. Europe banded it not because it's unsafe, on the contrary they found it safe, but because it can mislead consumers. europeans are more into real food than us, like raw milk cheese, preservative free bread, and beverages lightly sweeter with real sugar. If you doubt this, ask a european what they think of chicken nuggets with cheese on wonder bread with a 46oz coke, yuck! While I can understand why some people would find gluing meat strange, there is no cause for this outrage. There are tons of thing that the meat industry in this country does that actually endanger our health and violate basic tenants of human compassion. Meat glue is not one of them. Please, stop posting one star reviews on a product you have never tried, and if you must, don't use straw man justification to prove that a natural product is dangerous. Truth is, frankenmeat and imitation crab are wrong not because they are dangerous but because, like much of our food today, they are sold to perpetuate the American notion that meat should be so cheap that it becomes the basis of every meal. So only buy good meat, and eat less of it. I, however, like using the product to attach a thick strip of bacon to a prime filet, and there is no scientific basis that that is dangerous.

great place to find meat glue amongst other modernist staples in easy to deal with quantities. Great prices, excellent service and some pretty cool specials to boot.

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