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.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."