Meat Glue 100g

Meat Glue | Transglutaminase

Meat Glue 100g is a practical ingredient designed for both professional kitchens and home cooks who want to improve the structure, appearance, and precision of their meat-based dishes. Made from transglutaminase, a naturally occurring enzyme, it works by bonding proteins together without changing the flavour or texture of the meat.

Whether you’re preparing a stuffed chicken breast, shaping a roulade, or repurposing meat trimmings into something visually impressive, Meat Glue gives you greater control over presentation and consistency. It’s widely used in the catering industry for making galantines, terrines, beef Wellingtons and restructured steaks, but it's just as effective in a home setting.

This 100g pouch goes a long way and allows you to work with beef, lamb, pork, chicken, duck, salmon, and tuna. Once bonded, the product is suitable for further cooking methods including smoking, roasting, frying, and freezing.

Key Features

• Forms a strong bond between meat or fish proteins, allowing for precise shaping, layering, or sealing.
• Does not affect the taste of the dish, allowing the natural flavours of your meat or fish to remain unchanged.
• Bind trimmings or offcuts into a single cut for a cost-effective, uniform presentation.
• Secure stuffing inside poultry or layer meats into moulds without risk of splitting during cooking.
• Can be used as a dry powder or mixed into a paste with water. Once applied, simply chill to activate.
• Suitable for use with red meat, poultry, and seafood, offering flexibility across different cuisines and cooking styles.
• Size: 100g

Recipe Inspiration

• Classic Beef Wellington: Use Meat Glue to form a seamless, even centre of beef, ensuring your Wellington slices neatly and holds its shape from end to end.
• Herb-Crusted Salmon Roulade: Create a rolled fillet of salmon filled with herbed cream cheese or spinach—held firmly in place with Meat Glue and ready for roasting.
• Duck Terrine: Combine duck offcuts and trimmings into a perfectly moulded terrine for a restaurant-style result with minimal waste.

What is Meat Glue made of?

Meat Glue is made from transglutaminase, an enzyme derived from bacteria. It’s widely recognised as safe for culinary use and is heat-stable once set.

Is it safe to use at home?

Yes. Meat Glue is commonly used in both home and professional kitchens. The key is correct handling, apply to clean meat and refrigerate to activate before cooking thoroughly.

Can it be used with cooked meat?

No. It only works with raw proteins. Once bonded and set, the meat can then be cooked or frozen as needed.

How do I apply it properly?

Lightly coat the protein surfaces with powder or paste, press together firmly, remove air pockets, and wrap tightly with cling film or vacuum pack before chilling.

Ingredients:

FISH gelatin, salt, Trisodium phosphate, Maltodextrine, Transglutaminase

Allergens highlighted in BOLD.

 Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.