or should that be DISGUSTED! An item on a New Zealand current affairs programme last night was about the practice of some butchers 'to the trade' (ie restaurants) of 'glueing' meat to make even portions. For example: the 'tail' end of a fillet of beef is glued to base of the tail to make an even width fillet (I'm not explaining this too well am I?)
Check this out!
The glue (actually a powder) contains transglutaminase (among other chemicals!), which I understand contains gluten!