Transglutiminase "Meat Glue" - Wet & Dry Application

Transglutaminase, often called "meat glue," is a professional-grade enzyme blend used to bind proteins together for a clean, seamless finish. Ideal for both wet and dry applications, it’s a go-to tool for chefs creating uniform portions, roulades, or innovative charcuterie without the need for added binders. Simply sprinkle or brush it onto proteins like beef, fish, or poultry, press together, and allow it to set for a firm, reliable bond.

This versatile ingredient helps improve texture and presentation, whether you’re forming perfect medallions or crafting modernist dishes. Used correctly, it can elevate your kitchen techniques and ensure consistent results every time.