Filet mignon is one of the best and most expensive cuts of meat, but not all filets are the same. Some include an ingredient known as "meat glue."

“Meat glue” is technically called transglutaminase or TG. It is an enzyme used to hold different kinds of meat together. As the filet is cut there are typically scraps left over. Rather than throw them away, some tenderloin scraps are bound together using the "meat glue."

No worries if you plan to stay away from the stuff. If "meat glue" is in prepackaged filet mignon, it must be listed on the ingredient label.