Restructured steak

Restructured steak is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Allowed food-grade agents include:

Sodium chloride (table salt) and phosphate salts. Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the United States. It increases the emulsification of fat.
Animal blood plasma
Alginate: Sodium alginate forms an adhesive gel in the presence of Ca²⁺ ion.
Transglutaminase: an enzyme that helps the forming of cross-binding proteins.

Problems

Oxidation and food poisoning are the two most serious issues generally associated with restructured steak. To reduce the risk of food poisoning, restructured steaks should always be cooked until well-done.

Cuts of beef

Upper	Chuck Rib Short loin Sirloin Tenderloin Top sirloin Bottom sirloin Round

Lower	Brisket Plate Flank Shank

Beef and veal

Beef cattle

Breeds	Aberdeen Angus Anatolian Black Arouquesa Bonsmara Brahman Brangus Caracu Frankeston Gascon Gyr Han-u Hereford Highland Kankrej/Guzerat Limousin Mishima Mocho Murray Grey Ongole Red Poll Romosinuano Simmental Tabapuan Wagyu Zebu

Products

Cuts	Blade steak Brisket Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail

Processed	Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract

Offal	Brain Heart Tongue Tendon Tripas Tripe Testicles

Dishes

Related meats

Other

USA beef imports	Japan Taiwan South Korea (2008 US beef protest in South Korea)

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