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America bought a steak and it immediately started becoming slush and coming apart “What is that stuff? Gluing it together right there. It's like a glue. Right at the seams. This was a steak. It looked like a steak. Now it just fell apart” American companies are using meat... show more

Wall Street Apes

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420,646 views • 9 months ago •via X (Twitter)

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American ordered a Family Meal from Texas Roadhouse She shows the steak completely comes apart into a slime like meat glue. By simply pressing with a spoon it turns into mush Many restaurants and suppliers in America are taking leftover scraps of meat, binding them together using a chemical enzyme (meat glue) and selling it as filet mignon or sirloin. No warning. No label. This is a growing trend in American restaurants to save costs.

American ordered a Family Meal from Texas Roadhouse She shows the steak completely comes apart into a slime like meat glue. By simply pressing with a spoon it turns into mush Many restaurants and suppliers in America are taking leftover scraps of meat, binding them together using a chemical enzyme (meat glue) and selling it as filet mignon or sirloin. No warning. No label. This is a growing trend in American restaurants to save costs.

Wall Street Apes

568,053 views • 10 months ago

This MUST stop Americans are being poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” “The hidden ingredient that’s making you sick” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about eight million pounds of meat every year in America “I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit. Why have we got the masks on? This is dangerous. See that? Don't breathe that in. This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story.” (SEE VIDEO FOR IMAGES) “Meat glue one is on the right, and the real McCoy is on the left. And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue. If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”

This MUST stop Americans are being poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” “The hidden ingredient that’s making you sick” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about eight million pounds of meat every year in America “I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit. Why have we got the masks on? This is dangerous. See that? Don't breathe that in. This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story.” (SEE VIDEO FOR IMAGES) “Meat glue one is on the right, and the real McCoy is on the left. And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue. If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”

Wall Street Apes

249,902 views • 1 year ago

Americans Are Being Poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about eight million pounds of meat every year in America “The hidden ingredient that’s making you sick” “I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit. Why have we got the masks on? This is dangerous. See that? Don't breathe that in. This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story. Okay. (SEE VIDEO FOR IMAGES) Meat glue one is on the right, and the real McCoy is on the left. And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue. If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”

Americans Are Being Poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about eight million pounds of meat every year in America “The hidden ingredient that’s making you sick” “I've just got some, fine diced beef and my special enzyme. I'm just gonna mix it up a bit. Why have we got the masks on? This is dangerous. See that? Don't breathe that in. This powder is transglutanamase enzyme, otherwise known as meat glue. Meat glues come in a number of forms, some produced by cultivating bacteria, the others, the primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. Ours uncooked is easy to spot the difference, but cooked is another story. Okay. (SEE VIDEO FOR IMAGES) Meat glue one is on the right, and the real McCoy is on the left. And it's not just beef. Pork, lamb, fish, and chicken are all stuck back together using this glue. If this food is sold or represented as a solid piece of steak and you cook it rare, you're really leaving yourself open, um, to get food poisoning. And chances are, unless you're a vegetarian, you're eating it on a regular basis.”

Wall Street Apes

501,362 views • 2 years ago

This man ordered a steak at a steakhouse and knew something was not right He raises and processes over 100 cattle per year so he immediately knew this meat cut was fake He pulls apart the steak to show layer by layer it’s been glued together “I ate a little bit of it and I thought, man, something's not right. So you can definitely tell this is glued together. Probably a sirloin that's been tenderized and glued together to look like a filet — it's glued.” Many restaurants and suppliers in America are taking leftover scraps of meat, binding them together using a chemical enzyme and selling it as filet mignon or sirloin. No warning. No label.

This man ordered a steak at a steakhouse and knew something was not right He raises and processes over 100 cattle per year so he immediately knew this meat cut was fake He pulls apart the steak to show layer by layer it’s been glued together “I ate a little bit of it and I thought, man, something's not right. So you can definitely tell this is glued together. Probably a sirloin that's been tenderized and glued together to look like a filet — it's glued.” Many restaurants and suppliers in America are taking leftover scraps of meat, binding them together using a chemical enzyme and selling it as filet mignon or sirloin. No warning. No label.

Wall Street Apes

25,097,750 views • 1 year ago

Warning: When you buy boneless chicken breasts that says with "rib meat"... It is banned in Europe due to safety concerns about bacteria... It refers to the use of transglutaminase (meat glue) to bind small pieces of chicken (or other meats) together, creating larger, uniform cuts, often for convenience or to form shapes like nuggets or thighs.. It is also used in your favorite cuts of beef like Filet mignon and Rib eye steaks all across restaurants and grocery stores...

Warning: When you buy boneless chicken breasts that says with "rib meat"... It is banned in Europe due to safety concerns about bacteria... It refers to the use of transglutaminase (meat glue) to bind small pieces of chicken (or other meats) together, creating larger, uniform cuts, often for convenience or to form shapes like nuggets or thighs.. It is also used in your favorite cuts of beef like Filet mignon and Rib eye steaks all across restaurants and grocery stores...

Isaac’s Army

21,285 views • 8 months ago

These beef short ribs were purchased from a meat house in Chicago They look so unusual to this American, she actually threw them away. The meat seems to be separated into multiple layers you can peel apart with your fingers. She says she buys ribs all the time but has never seen anything like this Of course there are 2 explanations, there is the 3D printed meat theory or meat glue which is widely used. Meat glue does look similar to this The other theory is this is naturally layering of the muscle, fat and connective tissue I looked it up and found Beef ribs are supposed to have layers of muscle meat separated by fat and connective tissue. I’ve personally bought them multiple times and usually it’s not as clean and perfectly layered as this. But there are layers But the bigger issue here is people no longer trust our food in America. Everyone is worried about fake food yet it’s being pushed on us anyway which makes people not trust anything. No one trust things will be labeled properly either If it was up to me fake meat would be banned nationwide

These beef short ribs were purchased from a meat house in Chicago They look so unusual to this American, she actually threw them away. The meat seems to be separated into multiple layers you can peel apart with your fingers. She says she buys ribs all the time but has never seen anything like this Of course there are 2 explanations, there is the 3D printed meat theory or meat glue which is widely used. Meat glue does look similar to this The other theory is this is naturally layering of the muscle, fat and connective tissue I looked it up and found Beef ribs are supposed to have layers of muscle meat separated by fat and connective tissue. I’ve personally bought them multiple times and usually it’s not as clean and perfectly layered as this. But there are layers But the bigger issue here is people no longer trust our food in America. Everyone is worried about fake food yet it’s being pushed on us anyway which makes people not trust anything. No one trust things will be labeled properly either If it was up to me fake meat would be banned nationwide

Wall Street Apes

154,696 views • 2 months ago

🚨 FAKE FILETS ARE BEING SERVED AT YOUR FAVORITE RESTAURANTS - AND HE JUST FOUND ONE A cattle rancher ordered an expensive filet at a steakhouse and immediately stopped eating. “I should have known when it came perfectly round. I should’ve suspected something.” He pulled the steak apart and said: “You can definitely tell this steak is GLUED together.” Food experts note that additives like transglutaminase (“meat glue”) are FDA-approved and that filet mignon can naturally appear uniform due to parallel grain - but the video has still sparked debate over how “premium” filets are judged, presented, and trusted by diners. The texture looked off. The cut separated in layers. Once you start looking closely… you can’t unsee it. How long has this been happening - and who decided customers didn’t need to know?

🚨 FAKE FILETS ARE BEING SERVED AT YOUR FAVORITE RESTAURANTS - AND HE JUST FOUND ONE A cattle rancher ordered an expensive filet at a steakhouse and immediately stopped eating. “I should have known when it came perfectly round. I should’ve suspected something.” He pulled the steak apart and said: “You can definitely tell this steak is GLUED together.” Food experts note that additives like transglutaminase (“meat glue”) are FDA-approved and that filet mignon can naturally appear uniform due to parallel grain - but the video has still sparked debate over how “premium” filets are judged, presented, and trusted by diners. The texture looked off. The cut separated in layers. Once you start looking closely… you can’t unsee it. How long has this been happening - and who decided customers didn’t need to know?

HustleBitch

5,563,214 views • 6 months ago

🚨 YOU’RE EATING 3D PRINTED MEAT AND DON’T EVEN KNOW IT A viral TikTok is blowing up after a creator shows off a 3D printed “steak” from Redefine Meat and the footage is freaking people out. He holds it up and says: “It’s meaty and fibrous just like real meat… but 100% vegan.” “It looks meaty… it smells meaty… it’s got layers of protein and fat just like meat.” “I’m not gonna lie - it smells disgusting.” “Does it taste like meat? That is VERY, VERY meaty.” He loads it into tacos, takes a bite, and says it has the same umami punch you get from real meat. All while the internet is STILL reacting to the Campbell’s executive caught on hot mic claiming: “There’s bio-engineered meat in the soup!” “I don’t wanna eat a fu*king piece of chicken that came from a fu*king 3D printer!” Now people are connecting dots they never expected to connect. Because if 3D printed meat already looks, smells, and tastes like meat…how much of this stuff is already in the food supply without anyone realizing it? Does this make you curious…or straight-up terrified about what we’re REALLY eating?

🚨 YOU’RE EATING 3D PRINTED MEAT AND DON’T EVEN KNOW IT A viral TikTok is blowing up after a creator shows off a 3D printed “steak” from Redefine Meat and the footage is freaking people out. He holds it up and says: “It’s meaty and fibrous just like real meat… but 100% vegan.” “It looks meaty… it smells meaty… it’s got layers of protein and fat just like meat.” “I’m not gonna lie - it smells disgusting.” “Does it taste like meat? That is VERY, VERY meaty.” He loads it into tacos, takes a bite, and says it has the same umami punch you get from real meat. All while the internet is STILL reacting to the Campbell’s executive caught on hot mic claiming: “There’s bio-engineered meat in the soup!” “I don’t wanna eat a fuking piece of chicken that came from a fuking 3D printer!” Now people are connecting dots they never expected to connect. Because if 3D printed meat already looks, smells, and tastes like meat…how much of this stuff is already in the food supply without anyone realizing it? Does this make you curious…or straight-up terrified about what we’re REALLY eating?

HustleBitch

1,716,433 views • 9 months ago

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

Wall Street Apes

293,075 views • 2 years ago

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

Wall Street Apes

256,048 views • 1 year ago

Introducing Redefine Meat, an Israeli "meat alternative" company whose goal "is to become the largest meat company in the world". "The mix of soy and pea protein, chickpeas, beetroot, nutritional yeast, and coconut fat is formed into steak-like shapes using a 3D printer." "This is the holy grail of alternative meat." 😳

Introducing Redefine Meat, an Israeli "meat alternative" company whose goal "is to become the largest meat company in the world". "The mix of soy and pea protein, chickpeas, beetroot, nutritional yeast, and coconut fat is formed into steak-like shapes using a 3D printer." "This is the holy grail of alternative meat." 😳

Wide Awake Media

3,551,172 views • 6 months ago

American bought this chicken breast and she’s so convinced it’s 3D printed fake meat that she actually throws it away She opens it and shows you can actually pull it apart layer by layer, and it looks like it really has been printed layer by layer The comments all agree it is likely very fake meat It would be nice to be able to trust our food again in America

American bought this chicken breast and she’s so convinced it’s 3D printed fake meat that she actually throws it away She opens it and shows you can actually pull it apart layer by layer, and it looks like it really has been printed layer by layer The comments all agree it is likely very fake meat It would be nice to be able to trust our food again in America

Wall Street Apes

49,655 views • 5 months ago

Utah Meat Shop exposing the red hamburger meat being sold doesn’t mean it’s fresh, it’s pumped full of gas to get the color “I'm here to tell you it is not fresh — These are gas flush packages that we open up and we put in the service case” America has NO LABELING REQUIREMENT for this procedure and it’s controversial because it makes old meat look fresh “That's why your hamburger is red for 14 days because it's in a gas flush.” “what you're seeing right here is this bag right here, it didn't have enough gas in it, so it turned the meat black. So that's why this meat is darker than the rest of these meats because it didn't receive the gas it was supposed to.” (The darker one in the video)

Utah Meat Shop exposing the red hamburger meat being sold doesn’t mean it’s fresh, it’s pumped full of gas to get the color “I'm here to tell you it is not fresh — These are gas flush packages that we open up and we put in the service case” America has NO LABELING REQUIREMENT for this procedure and it’s controversial because it makes old meat look fresh “That's why your hamburger is red for 14 days because it's in a gas flush.” “what you're seeing right here is this bag right here, it didn't have enough gas in it, so it turned the meat black. So that's why this meat is darker than the rest of these meats because it didn't receive the gas it was supposed to.” (The darker one in the video)

Wall Street Apes

2,498,756 views • 1 year ago

Have you ever seen meat labeled at the grocery store as just “Meat” It’s a mystery if it’s chicken, beef, pork or a thing else. It’s just “Meat” The store is in Anahuac, Texas Believe it or not, it’s 100% legal to label meat this way. A generic label like is acceptable to sell in Texas, you don’t need to specify the type of meat

Have you ever seen meat labeled at the grocery store as just “Meat” It’s a mystery if it’s chicken, beef, pork or a thing else. It’s just “Meat” The store is in Anahuac, Texas Believe it or not, it’s 100% legal to label meat this way. A generic label like is acceptable to sell in Texas, you don’t need to specify the type of meat

Wall Street Apes

61,163 views • 4 months ago

Here’s the Dark Truth about the McDonald’s McRib “The fake shape is held together with meat glue” and “The ingredient list reads like a chemistry experiment” “McRib. Ever wonder why the McRib keeps disappearing and coming back? It's not because McDonald's is creating demand. The truth is it only returns when pork prices drop low enough. It's the boomerang of fast food. You throw it away, but it keeps coming back. What are you eating? Not actual ribs. It's ground pork shoulder and trimmings pressed into a rib shape. It's like ordering ribs and getting a cardboard cutout with wheels. The fake shape is held together with meat glue. Yes, meat glue is real and not what you want to think about while eating. The ingredient list reads like a chemistry experiment. It once contained azotic carbonamide, used in yoga mats and shoe soles. When your sandwich shares ingredients with yoga equipment, you're getting more flexibility than you bargained for. McDonald's removed this chemical, but what else lurks in that patty? The sauce hides the meat's true flavor with high fructose corn syrup and preservatives, those grill marks painted on with caramel coloring. About as authentic as a three dollar bill, the McRib contains 70% more sodium than claimed and stays fresh unnaturally long. It's the vampire of fast food refusing to age naturally. These patties sit in warming trays for hours. They've been there so long they should be paying rent. The McRib might make you think twice about McDonald's meat offerings, but it's just the tip of the iceberg when it comes to fast food secrets. If the McRib is this questionable, just imagine what lurks behind the breaded coating of other menu items.”

Here’s the Dark Truth about the McDonald’s McRib “The fake shape is held together with meat glue” and “The ingredient list reads like a chemistry experiment” “McRib. Ever wonder why the McRib keeps disappearing and coming back? It's not because McDonald's is creating demand. The truth is it only returns when pork prices drop low enough. It's the boomerang of fast food. You throw it away, but it keeps coming back. What are you eating? Not actual ribs. It's ground pork shoulder and trimmings pressed into a rib shape. It's like ordering ribs and getting a cardboard cutout with wheels. The fake shape is held together with meat glue. Yes, meat glue is real and not what you want to think about while eating. The ingredient list reads like a chemistry experiment. It once contained azotic carbonamide, used in yoga mats and shoe soles. When your sandwich shares ingredients with yoga equipment, you're getting more flexibility than you bargained for. McDonald's removed this chemical, but what else lurks in that patty? The sauce hides the meat's true flavor with high fructose corn syrup and preservatives, those grill marks painted on with caramel coloring. About as authentic as a three dollar bill, the McRib contains 70% more sodium than claimed and stays fresh unnaturally long. It's the vampire of fast food refusing to age naturally. These patties sit in warming trays for hours. They've been there so long they should be paying rent. The McRib might make you think twice about McDonald's meat offerings, but it's just the tip of the iceberg when it comes to fast food secrets. If the McRib is this questionable, just imagine what lurks behind the breaded coating of other menu items.”

Wall Street Apes

377,692 views • 1 year ago

American bought ground turkey and noticed it looks nothing like it did before “This cannot be from our turkeys — I refuse to believe it. I don't recall meat looking like this. Ground turkey meat looking like this. What is going on” As someone who buys ground turkey all the time and has been my whole life, I have NEVER had ground turkey that looks like this pink slime before. Our food is a science experiment in America at this point

American bought ground turkey and noticed it looks nothing like it did before “This cannot be from our turkeys — I refuse to believe it. I don't recall meat looking like this. Ground turkey meat looking like this. What is going on” As someone who buys ground turkey all the time and has been my whole life, I have NEVER had ground turkey that looks like this pink slime before. Our food is a science experiment in America at this point

Wall Street Apes

485,344 views • 1 year ago

🚨 FAMILIES ARE FINDING “GLUE MILK” IN SEALED BOTTLES - AND THE BRAND’S HISTORY MAKES THIS EVEN CREEPIER A family bought Borden milk from a gas station… sealed, not expired, smelled totally normal - and when they opened it, the "milk" stretched like ELMER’S GLUE. Not one bottle. EVERY. SINGLE. ONE. All sealed. All in date. Zero smell. Just long, sticky, glue-like strings pulling up like melted plastic. And here’s where it goes from weird… to straight-up unbelievable: 🟡 Borden is the same company that originally created Elmer’s Glue. Same parent company. Same historical lineage. Same cow logo. So now people are asking: • How does “fresh” milk turn into glue? • Storage issue? Chemical breakdown? • A manufacturing screw-up? • Or something way stranger happening in the food supply? Milk should NOT stretch like mozzarella cheese - especially not from the company that literally invented glue. So is it contamination, deliberate tampering, or something they REALLY don’t want tested?

HustleBitch

542,336 views • 9 months ago

🚨 SHE CUT OPEN A STORE-BOUGHT PORK LOIN - AND WHAT POURED OUT HAS PEOPLE SAYING “THIS ISN’T EVEN ANIMAL MEAT ANYMORE” A woman sliced into a regular pork loin and stopped because the inside didn’t look like meat. It looked like Swiss cheese, coral, a sponge, or something that came out of the ocean, not a farm. The entire thing was filled with hundreds of micro-holes. Not pockets. Not fat. Actual tiny tunnels running through the muscle. And the comments went feral: • “No because WHY does it look like coral?” • “Looks like it’s been INJECTED with something.” • “Parasites. Full stop.” • “I’m sorry but meat is NOT supposed to look like that.” • “This is lab meat and no one can tell me different.” • “I’m vegetarian now thanks.” People are fighting over whether this is: - Parasites - Bacterial tunneling - 3D printed meat - A processing failure - Or signs of lab-tampered ‘enhanced’ meat that nobody warned the public about This doesn’t look like bad pork - it looks like experimental protein that accidentally leaked into the food supply. What do YOU think this is - contamination, parasites… or something manufacturers don’t want consumers asking about?

🚨 SHE CUT OPEN A STORE-BOUGHT PORK LOIN - AND WHAT POURED OUT HAS PEOPLE SAYING “THIS ISN’T EVEN ANIMAL MEAT ANYMORE” A woman sliced into a regular pork loin and stopped because the inside didn’t look like meat. It looked like Swiss cheese, coral, a sponge, or something that came out of the ocean, not a farm. The entire thing was filled with hundreds of micro-holes. Not pockets. Not fat. Actual tiny tunnels running through the muscle. And the comments went feral: • “No because WHY does it look like coral?” • “Looks like it’s been INJECTED with something.” • “Parasites. Full stop.” • “I’m sorry but meat is NOT supposed to look like that.” • “This is lab meat and no one can tell me different.” • “I’m vegetarian now thanks.” People are fighting over whether this is: - Parasites - Bacterial tunneling - 3D printed meat - A processing failure - Or signs of lab-tampered ‘enhanced’ meat that nobody warned the public about This doesn’t look like bad pork - it looks like experimental protein that accidentally leaked into the food supply. What do YOU think this is - contamination, parasites… or something manufacturers don’t want consumers asking about?

HustleBitch

1,819,480 views • 9 months ago

Wendy's "Chicken" Nuggets Are Mostly GLUE & Chemicals – Under 40% Real Chicken! • Less than 40% actual chicken meat. The rest? Tap water-pumped scraps, glued together into a processed block. • Breading isn't even real – modified cornstarch, acid-stripped flour, and chemicals like monocalcium phosphate (used in fertilizer). • "Crispy" coating hides a silicone polymer and they're fried in multiple toxic seed oils. • Even McNuggets reportedly scanned cleaner. Wendy's claims "100% white meat" but it's a chemical Frankenstein. Parents are feeding kids these at parties thinking it's harmless protein. This is straight-up industrial "glue chicken."

Wendy's "Chicken" Nuggets Are Mostly GLUE & Chemicals – Under 40% Real Chicken! • Less than 40% actual chicken meat. The rest? Tap water-pumped scraps, glued together into a processed block. • Breading isn't even real – modified cornstarch, acid-stripped flour, and chemicals like monocalcium phosphate (used in fertilizer). • "Crispy" coating hides a silicone polymer and they're fried in multiple toxic seed oils. • Even McNuggets reportedly scanned cleaner. Wendy's claims "100% white meat" but it's a chemical Frankenstein. Parents are feeding kids these at parties thinking it's harmless protein. This is straight-up industrial "glue chicken."

Valerie Anne Smith

76,411 views • 3 months ago