This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Restructured steak" – news · newspapers · books · scholar · JSTOR (July 2017) (Learn how and when to remove this template message)

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. 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.


  1. ^ Toldr, F. (2010). Handbook of Meat Processing. Wiley. p. 399. ISBN 978-0-8138-2096-5. Retrieved 2017-07-03.
  2. ^ Kerry, J.P.; Kerry, J.F. (2011). Processed Meats: Improving Safety, Nutrition and Quality. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science. p. 271. ISBN 978-0-85709-294-6. Retrieved July 3, 2017.