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.
Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef.
[1] Allowed food-grade agents include: 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.
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