Meat glue turned my chuck roast into a ribeye texture, no regrets

I've been cutting beef for 12 years at my shop in Omaha and always talked down on transglutaminase. Last month I finally tried it on a chuck roast, letting it bind overnight with a little salt and pepper. The next day the grain looked tighter and slicing it thin for sandwiches changed EVERYTHING. I'm not saying it replaces a real ribeye, but for a $12 roast you get a solid weeknight steak. Has anyone else crossed that line and found it's actually worth the fuss?

2 comments

2 Comments

henryreed4d ago

Wondering if the enzymes break down collagen enough to skip the slow cook entirely.

patel.daniel3d ago

My wife's ribs taught me this, @henryreed, shortcuts always cost you something, usually flavor.