Premium ribeye steaks can be tampered with by microbial transglumitanase

What is the difference between a real ribeye steak and a fake one is shown by the authors of the Ballistic BBQ Youtube channel in a video that demonstrates the entire process of forging premium MEAT.

Ribeye steak is a whole piece of meat that is cut from the dorsal part of the bull's ribcage. A piece of this meat is characterized by the presence of a large amount of fatty layers, which soften the structure of the meat and give a rich taste. But the appearance of these fatty layers is the result of proper fattening, and both the quality of the feed itself and its duration are important here. The bulls graze freely in the pasture and have access to artesian water. Therefore, ribeye steaks tend to have a high price in a restaurant.

But there is a way to make a dish out of cheaper cuts of brisket that looks like rib-eye and is virtually indistinguishable from the original: glue the cuts of meat with microbial transglumitanase (mTG). it is also called "meat glue". Pieces of brisket are lubricated with this composition, a piece is formed, similar in appearance to a ribeye, and frozen. It turns out a meat mass with streaks like a premium steak. But a fake can give out empty cavities inside the steak when slicing.

Since 2020, the use of mTG has been banned in RUSSIA, as the enzyme is not recognized as safe. According to ROSSELKHOZNADZOR , European scientific studies show an association between mTG use and a number of autoimmune diseases. But detecting its presence is quite difficult, so some restaurants may use a banned enzyme in their dishes.