---
product_id: 608387365
title: "Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz"
brand: "moo gloo"
price: "30405 Ft"
currency: HUF
in_stock: true
url: https://www.desertcart.hu/products/608387365-transglutaminase-tg-meat-glue-rm-formula-50g-2oz
store_origin: HU
region: Hungary
---

# Binds up to 14 lbs of meat Natural protein-binding enzyme Versatile powder & slurry use Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz

**Brand:** moo gloo
**Price:** 30405 Ft
**Availability:** ✅ In Stock

## Summary

> 🍽️ Elevate your kitchen game—glue your way to gourmet greatness!

## Quick Answers

- **What is this?** Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz by moo gloo
- **How much does it cost?** 30405 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/608387365-transglutaminase-tg-meat-glue-rm-formula-50g-2oz)

## Best For

- moo gloo enthusiasts

## Why This Product

- Trusted moo gloo brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Multi-Use Magic:** Sprinkle dry, mix slurry, or blend into ground meat for flawless binding.
- • **Milk Protein Enhanced:** Contains dairy proteins for a stronger, more reliable bond every time.
- • **Chef-Grade Protein Fusion:** Transforms separate cuts into seamless culinary masterpieces.
- • **Perfect Home Cook Portion:** 50g package covers 10-14 lbs of meat—ideal for ambitious kitchen projects.
- • **Safe & Simple Application:** Trusted by top chefs, easy for home cooks—elevate your dishes with confidence.

## Overview

Moo Gloo Transglutaminase RM Formula is a premium natural enzyme powder designed to bind proteins in meats, fish, and other foods. Popular among professional chefs and home cooks alike, this 50g package is perfect for binding up to 14 lbs of meat, enabling uniform cooking and innovative dish creation. Its milk protein content enhances bonding strength, and it can be used dry, as a slurry, or mixed into ground meat, making it a versatile and safe culinary tool.

## Description

Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Moo Gloo RM can be sprinkled on dry as a powder. It can be mixed into a slurry with 4 parts water. It can also be added directly into ground meat mixtures. It is safe and easy to use. Typical usage is 0.75–1.0% of recipe weight.

## Features

- Bind proteins in meats, fish and other foods.
- Used by top chefs to enable uniform cooking and to create unique dishes.
- Perfect size package for home cooks (enough for 10 - 14 lbs of meat).
- Contains milk proteins for improved bond.
- RM is the most popular formulation and can be used for most applications.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Product Dimensions | 17.78 x 12.7 x 2.54 cm; 32 g |
| Allergen Information | Dairy |
| Units | 2 Grams |
| Brand | Moo Gloo |
| Format | Powder |
| Package Information | Stand-up Pouch |
| Manufacturer | Modernist Pantry |

## Images

![Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz - Image 1](https://m.media-amazon.com/images/I/619SjK2voSL.jpg)

## Questions & Answers

**Q: Can I glue back my relationship with this product?**
A: This product should DEFINITELY be used instead of K Y when tenderizing the ole beef flaps. But remember you can't just go looking up any skirt steak, otherwise you'll have to find another cow to slaughter! Enjoy and good luck!

**Q: Does anyone know what the minimum time needed to glue the meat together would be?**
A: The seller offers an honest and safe time: overnight.  But I join with the lead answer of 4 hours.  That was the time I used to bond bacon strips to a roll-up of rabbit loins.  I would counsel that binding time is related to flexibility and to thickness and to the protein content of the surfaces to be joined.  Doing porchetta (pork belly wrapped around pork loin), go for overnight.

**Q: When curing meats, is it better to use before or after brining?**
A: Before brining

**Q: Could this be used to bind cooked proteins? Like if I wanted to make a pulled pork loaf?**
A: You can try, but it may not work very well especially if the pork has a lot of seasonings.

## Frequently Bought Together

- Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz
- Moo Gloo Transglutaminase [TG, Meat Glue] - GS Formula 50g/2oz
- Moo Gloo Transglutaminase [TG, Meat Glue] - TI Formula - 50g/2oz

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-02-04*