---
product_id: 688006412
title: "Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz"
brand: "moo gloo"
price: "VT784"
currency: VUV
in_stock: false
url: https://www.desertcart.vu/products/688006412-moo-gloo-transglutaminase-tg-meat-glue-rm-formula-50g-2oz
store_origin: VU
region: Vanuatu
---

# enables uniform cooking 50g premium protein binder perfect for 10-14 lbs meat Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz

**Brand:** moo gloo
**Price:** VT784
**Availability:** ❌ Out of Stock

## Summary

> 🍖 Unlock gourmet magic with every bind!

## Quick Answers

- **What is this?** Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz by moo gloo
- **How much does it cost?** VT784 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/688006412-moo-gloo-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

- • **Precision Portioning:** 50g pack ideal for home chefs to experiment without waste—enough for up to 14 lbs of meat.
- • **Versatile RM Formula:** The go-to blend trusted by top chefs for meats, fish, and creative dishes alike.
- • **Enhanced Bonding Power:** Contains milk proteins for superior adhesion and flawless texture every time.
- • **Chef-Grade Protein Fusion:** Transforms ordinary cuts into culinary masterpieces with powerful protein bonding.
- • **Elevate Your Home Cooking:** Join the elite ranks of modernist cooks crafting restaurant-quality meals at home.

## Overview

Moo Gloo Transglutaminase RM Formula is a 50g pack of premium meat glue designed for home cooks and professionals alike. It binds proteins in meats, fish, and other foods to enable uniform cooking and innovative dish creation. Containing milk proteins for enhanced bonding, this popular RM formula is perfect for up to 14 lbs of meat, making it the ideal choice for elevating your culinary game.

## Description

Product 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.                  Ingredients               sodium caseinate, maltodextrin, transglutaminase               
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                        Directions               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.                  Safety Warning               This product should be handled with the normal handling procedures for powdered enzymes. Contact with eyes, skin or respiratory tract may cause irritation. Inhalation of aerosol or dust may cause sensitization or an allergic reaction in sensitized individuals. If enzyme comes in contact with skin or eyes, flush thoroughly and repeatedly with water.             See more

## 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 |
|---------------|-------|
| Manufacturer | Modernist Pantry |
| Item Weight | 50 g |
| Product Dimensions | 17.78 x 12.7 x 2.54 cm; 50 g |
| Size | 2 Ounce (Pack of 1) |
| Item Package Quantity | 1 |
| Batteries included? | No |
| Batteries Required? | No |

## Images

![Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz - Image 1](https://m.media-amazon.com/images/I/619SjK2voSL.jpg)
![Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz - Image 2](https://m.media-amazon.com/images/I/61k7-7VD72L.jpg)
![Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz - Image 3](https://m.media-amazon.com/images/I/61HBSuiNbSL.jpg)
![Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz - Image 4](https://m.media-amazon.com/images/I/81Rtf8gYjdL.jpg)
![Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz - Image 5](https://m.media-amazon.com/images/I/81ExehTgsLL.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 Vanuatu*
*Store origin: VU*
*Last updated: 2026-03-07*