Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz

I’ve been using Moo Gloo Transglutaminase (TG) RM Formula for binding meats and it works flawlessly. The 50g size is perfect for multiple uses, and the powder blends easily without clumping. It helps create seamless, firm connections between pieces of meat, which is great for making uniform cuts and presentations. Whether for home cooking or professional use, this meat glue delivers consistent, reliable results. ✅ Pros: – Easy to use and blend – Creates strong, seamless bonds – Good quantity for repeated use – Suitable for professional and home kitchens ❌ Cons: – Requires careful handling and following instructions Tips: Follow recipe instructions closely for best results. Store in a cool, dry place to maintain effectiveness. Bottom Line: Moo Gloo Transglutaminase is an excellent choice for anyone needing reliable meat binding with professional-quality results. Highly recommend!

Works great. Used it to make ground meat gyros

great product please send me an item list from modernist with any specials you’re currently running

yum

Well, it does what it's supposed to do. I was just underwhelmed with the impact of meat-glued product. I used this to glue beef pieces into a roulade, which I vacuum sealed and cooked sous vide, then finished in a pan with a bourbon sauce. While there was no change in flavor - and the binding worked - I felt like I was getting a vague chemical sensation. And this isn't my first molecular gastronomy rodeo - I've made bearnaise capsules, and prepared many of the creations of Wiley Dufresne. This just seemed a little forced, as though we were creating a trick just for the sake of the trick. I can't recommend against it, as it did what it was supposed to do, but I can't endorse it either, as that vague chemical weirdness was off-putting.

Several recipes I've run across made use of Transglutaminase (Meat Glue), so I became interested enough to do some pretty extensive online research from various sources and became convinced that it was safe to use if I used good handling techniques to minimalize surface bacteria in the meats I planned to "glue" together and also stored the TG correctly between usage. It turns out there are several types of Activa, so after deciding to give this a try I had to decide whether I needed Activa Tl, YG, GB and so on! Yikes... I decided to go with RM which is is a mixture of TG, maltodextrin, and the helper protein sodium caseinate. Sodium caseinate is a water soluble protein derived from milk, and TG bonds it extremely well, so RM will work well even with foods like chicken breasts and cooked meats. I bought a whole Tenderloin and was eager to give this a try! I'm a retired medical professional so I'm probably overly careful when it comes to handling raw meats, but I donned a fresh pair of nitrile exam gloves and a clean knife, then trimmed the fatty layer, then removed the connective tissue (silverskin), then sliced up filets. There are always pieces left over that aren't large enough to be a filet and generally get used at my household for tenderloin tips, but this time I set aside the larger pieces and made a slurry of four parts water to one part TG as per the directions and taking care to try to lay the pieces together in such a manner that the grain would be compatible with the next piece as much as possible, brushed the slurry onto the edges sealing them together to form additional filets (using only two to three of the larger left over pieces per pieced together filet), and saving the smaller pieces for use as tips in other recipes. After "gluing" the pieces together I covered them with plastic wrap and placed them in the refrigerator for about 4 hours to make sure the TG bonded. When that was complete I removed them from the fridge, wrapped bacon around them and vacuum sealed the ones we weren't going to use that night. We did grill two of them the same night and we were pleased with the texture and did not detect any unusual taste, so I'm happy with this product and look forward to experimenting some more. Note: I read that the TG enzymes are susceptible to moisture and once you open the pouch you should wrap it up in plastic wrap and store it in the freezer to prevent degradation.

Excellent meat binder. Have had issue forming bison/buffalo patties that stay together while cooking, meat has low fat content. This additive has resolved the issue. Is tolerated well on low-histamine diet.

This product is supposed to be a powder. Even though the "use by" date is into next year, the contents of this package is a congealled, solid mass in the bag. Because this is a food product it can't be returned.

C'est la deuxième fois que je commande ce produit et toujours très satisfaite

It was the first time I heard about this product and decide to try it. Very surprising how much it works. My first try was with bacon and chicken. A thick slice of bacon, sprinkle some Moo Gloo, then deposit a 1/4" chicken slice and in some cases few pieces, sprinkle it again and déposit a second thick slice of bacon. Covered it with Plastic Wrap and kept it in the fridge for a bit longer than 24 hours. Amazing result. Thank you

As advertised. Works great. I'll be buying again.

Tried it on fish to join two types together and it works!

Sold by Modernist Pantry from the US, and the international shipping cost is high for just a 50 grams packet. I use this to bind a home made turducken roast together to keep it from falling apart when slicing. Use sparingly and be sure to vacuum seal the unused portion and store in the freezer.