As consumers we are purchasing prime cuts of meat that may appear to be a large cut of meat or a fillet, but yet in actuality it may be made of scraps of meat. Thrombian (pig or cow coagulated blood) or Transglutaminase is used to piece the animal protein back together and is FDA approved. There is no labeling requirement.
The use of "meat glue" is not only costly and deceiving to a consumer on a monetary level, but is also potentially dangerous. The FDA has ruled that these enzymes are 'GRAS' (generally recognized as safe), although by "piecing" meat together the meat product is more likely to contain bacteria not just on the exterior, but also within the newly created piece of meat. It also continues to be more difficult to trace potential pathogens when many animals have been used.
You may remember the ground turkey recall. Likewise, ground beef has been suspect for many years; in terms of product and origin. We are encouraged to cook both meat products until well done, due to potentially hazardous bacteria.
We should not be required to cook a steak or fillet until it is well done, and unknowingly, we are not. This lack of warning with labeling has the potential to kill.
As consumers and citizens we have the right to be informed of a products' ingredients. We should have the right to choose what we purchase and ingest. If the FDA insists on believing that 'meat glue' is not harmful, and perhaps it is not, as consumers we are still entitled to know if that ingredient is part of the meat we purchase.
For more information: Google "meat glue USA"