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Here is a product which can eliminate the need for any other form of meat binder. Soy protein concentrate, milk powder, whey, starches, and gums are all binders which are used to retain water which makes you think you are getting more. These binders are ineffective for the most part of holding water and the natural juices which are in the meat at temperatures in excess of 165°F. In the meat industry these products are known as fillers and are basically used in cheaper meat formulas. To use the Natural Protein in the meat is the only way to make a wholesome product, and our Special Meat Binder is especially formulated to do just that. Just use 2 oz in 25 pounds of meat instead of soy protein concentrate or any other binder and enjoy a moist and tastier product.