Geez.. TodayTonight are slow on the uptake. As this 'Meat Glue' has been around at least 14-15 years that I know of. The first I learnt of it was back in 1996-97, when a dry goods sales rep came around to a Butcher Shop I worked in and was doing the hard sell, trying to convince my boss and others (at the time) how good it was. But as with most Retail Butcheries within my area, they took no interest in it whatsoever.
So I'd be reasonably safe to say that if you shopped at smaller Retail Butchers Shops, and most leading Supermarkets (Coles, Woolies, etc..). They'd tend to shy away from these products/practices as most do care about their customers. It's the larger mobs like Wholesale Butcheries and/or Restaurants that work on smaller profit margins and/or care less about regularly returning customers, that would be more inclined to use it. It'd be those outlets that'd I'd be more concerned about.
Also, there's was that much mis-information in that TT report. That I wouldn't dare to begin trying to correct it. As It'd consist of a multiple page essay by the time it was sorted. As others have said, it'd be best to sum the TT report up as BS. Because it's no different than the typical ill informed **** that gets regurgitated to us by TT and ACA, on a daily basis.
CelticAngel, I dunno if you're serious or not. But a beef cut (eye fillet, most often used) with bacon wrapped around it. Is known as a 'Filet Mignon'.