Yes, it makes sense to me, all meat starts off gluten free. However, in processing or handling it can come in contact with products or materials that contain gluten. For a Celiac, this can be a serious health issue, for the rest of the gluten-chondriacs, it is another thing to worry about.
Many chemicals that are used to process meats can contain gluten in small amounts, many artificial flavorings use ingredients that can contain gluten. For the most seriously affected, it can be something so minute that causes them to have issues, even a little soy sauce or meat flavoring can cause them issues.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."