An alternative term for restructured meat products, in which small pieces of meat are bound together to form larger, uniform portions. Flaking, chunking, or grinding followed by binding with salt-extracted proteins, alginates, or transglutaminase creates steaks, roasts, and nuggets with consistent shape and eating quality from lower-value trim. The process adds value and reduces waste, but the increased surface area and handling demand rigorous hygiene and accurate labeling, since formed products must be cooked thoroughly and cannot be sold as intact cuts. Binding systems and phosphate use are regulated, and ingredient declarations must reflect the true composition.