Woolworths hits back after shopper's shocking 'glue' steak accusation
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A recent claim about a popular supermarket's steak product has stirred up quite a controversy, leaving many questioning what’s really going on behind the scenes.
What started as a seemingly harmless shopper video quickly spiraled into a heated debate, with some wondering if there's more to the story than meets the eye.
The response from the retailer has done little to settle the buzz, with new revelations adding fuel to the fire.
Woolworths has responded after a shopper raised concerns about the quality of its meat, claiming that a $20 eye fillet steak had been ‘glued’ together.
The shopper, who posted a video showing a clear substance between the meat when pulled apart, expressed her disgust.
'Yuck hun, I don't even want to eat that,' she said.
A Woolworths spokesperson clarified in a statement that the company takes pride in offering high-quality meat. The spokesperson assured that the steaks were 'whole muscle' cuts.
'Eye fillet steak is a very lean cut of meat with minimal connective tissue which is what makes it so tender. This is why it is easy to pull apart when pressure is applied,' the spokesperson explained.
The viral video, which was later deleted, sparked a flurry of reactions, with many defending the supermarket chain and pointing out that the woman’s claims were unfounded.
What the shopper had mistaken for 'meat glue' was actually the connective tissue in the steak, which is particularly visible in tender cuts like the eye fillet.
These cuts come from a less-exerted area of the animal, which contributes to their quality.
Meat glue, also known as transglutaminase, is a food additive that acts as a binding agent. It is used to improve the texture and appearance of processed meats.
It’s approved for use in various food products in Australia, including bakery items, pasta, and even cheese.
Despite the controversy, the issue was quickly debunked, as eye fillet steaks are known for their tenderness and lean composition.
The connective tissues, such as ligaments, tendons, and collagen membranes, are often more noticeable in these cuts.
Woolworths also received praise for its commitment to sustainability.
Last year, the supermarket chain announced it would begin sourcing only deforestation-free products, a move that garnered support from environmental groups.
Greenpeace Australia Pacific lauded the initiative, calling it a 'big and significant step' toward addressing environmental concerns.
In an August report, Woolworths confirmed its goal to become entirely deforestation-free by 2025.
The company pledged to source beef sustainably, aligning with the Science-Based Targets Initiative's (SBTi) guidelines.
What do you think – was the steak really "glued" or just a misunderstanding? Share your thoughts in the comments.
What started as a seemingly harmless shopper video quickly spiraled into a heated debate, with some wondering if there's more to the story than meets the eye.
The response from the retailer has done little to settle the buzz, with new revelations adding fuel to the fire.
Woolworths has responded after a shopper raised concerns about the quality of its meat, claiming that a $20 eye fillet steak had been ‘glued’ together.
The shopper, who posted a video showing a clear substance between the meat when pulled apart, expressed her disgust.
'Yuck hun, I don't even want to eat that,' she said.
A Woolworths spokesperson clarified in a statement that the company takes pride in offering high-quality meat. The spokesperson assured that the steaks were 'whole muscle' cuts.
'Eye fillet steak is a very lean cut of meat with minimal connective tissue which is what makes it so tender. This is why it is easy to pull apart when pressure is applied,' the spokesperson explained.
The viral video, which was later deleted, sparked a flurry of reactions, with many defending the supermarket chain and pointing out that the woman’s claims were unfounded.
What the shopper had mistaken for 'meat glue' was actually the connective tissue in the steak, which is particularly visible in tender cuts like the eye fillet.
These cuts come from a less-exerted area of the animal, which contributes to their quality.
Meat glue, also known as transglutaminase, is a food additive that acts as a binding agent. It is used to improve the texture and appearance of processed meats.
It’s approved for use in various food products in Australia, including bakery items, pasta, and even cheese.
Despite the controversy, the issue was quickly debunked, as eye fillet steaks are known for their tenderness and lean composition.
The connective tissues, such as ligaments, tendons, and collagen membranes, are often more noticeable in these cuts.
Woolworths also received praise for its commitment to sustainability.
Last year, the supermarket chain announced it would begin sourcing only deforestation-free products, a move that garnered support from environmental groups.
Greenpeace Australia Pacific lauded the initiative, calling it a 'big and significant step' toward addressing environmental concerns.
In an August report, Woolworths confirmed its goal to become entirely deforestation-free by 2025.
The company pledged to source beef sustainably, aligning with the Science-Based Targets Initiative's (SBTi) guidelines.
What do you think – was the steak really "glued" or just a misunderstanding? Share your thoughts in the comments.
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