Glued steak

Does anyone know how common it is?

It made me wonder the other day when I cooked a steak from outer beef fillet. The meat looked unusually (suspiciously) consistent and was darker in colour. But, it tasted good.

I stand corrected. American beef isn't as bad as I thought it might be.

Have you ever had a California Roll? Imitation crab meat has it.

I'd suggest it's not common at all for cuts of steak you buy raw, especially if you go to a reputable butcher. The product itself can be used in molecular gastronomy type fine dining restaurants as well - skip to the culinary applications section of the link for an overview.

There are also species of Asian fresh water fish, banned else where because of health concerns but are sold in Australia. The boffin's recomendation about the fish is there is any doubt about it's health concerns at all it should be banned, and there is about the way it is farmed and fed, and it looks like we should do the same with this stuff as well.

Of course everything Asian must be dodgy.

I went round an abattoir in Australia - they admitted using an odourless, colourless glue to stick together a small number of offcuts into sellable pieces. I would suggest that as a consumer you would never know and shouldn't bother worrying/

A very scary and fascinating clip, Fg. I'm glad the EU has banned it.

I suspect that similar processes have been in existence a long time. Back in the 1980s I worked on an advertisement for a meat processing company, and I was surprised to learn that the boneless turkey breast that they sold to delicatessens was not "real." What I mean is that they shaved the raw meat off the bones, and, if I remember correctly, pressed the meat into a mold where heat and pressure caused the freshly cut meat to congeal into a solid, which was then baked, roasted, or otherwise prepared for distribution and sale.

tony & NorthAm,
I susupect it's normal procedure - if not steak, it's sausages, hotdogs, ham, turkey - to a different degree. Supermarket food.

Just guessing, I'd say that we don't yet have "glued steak" in the United States because there's enough of the real thing around to make it unnecessary. The thought of it sort of turns my stomach.

#4, i'm not suggesting 'Everything in Asia' is dodgy, OK? And the meat glue does certinaly come from that part of the world, OK?

http://www.dietmindspirit.org/2008/01/30/why-you-shouldnt-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole/

#10
Panga has been available in European supermarkets for a couple of years now. Yes, it's cheap, I used it several times.
In fact, what they say in the link about the farming could be applied to many other food products that we normally buy and consume. It's only, when it comes from Asia and is cheaper than local products, it gets a closer look and a lot of criticism, whether it's Vietnamese panga or Chinese toys.
The truth is though, that we had all our allergies, diabetes, new forms of cancer, and resistent bacteria long before those products from Asia reached our market. We do it to ourselves, not the Chinese and Vietnamese. They copy us.

I've been also worried after having seen a tv documentary about farming of Norwegian salmon.

Oh and Meltique is an Australian product. Normal beef is taken and injected with fat to make it look like Wagyu. yuck.

#11, it's sale has been banned in several countries, the health worry about it is that it is farmed in unhealthy waters, and it is fed food stuffs that echo the some of concerns that were voiced during and after the 'Mad Cow' scare. Any thing that has any heath concerns at all that are farmed, or produced useing methods we humans dabble in useing non-traditional ways, untill we know more, i would be inclinded not to use them.