Reformed meat is meat made not by cutting from a joint but by binding smaller pieces, flakes, or fibres of meat together and pressing them into a shape. The pieces may be stuck with salt-extracted meat proteins, enzymes such as transglutaminase, or permitted binders, then formed into steaks, joints, or nuggets that slice and cook like whole cuts. It lets processors use trim and smaller pieces economically while delivering uniform portions. Labelling rules in many countries require reformed products to declare that they are made from combined pieces, since shoppers may otherwise mistake them for intact cuts. Quality varies with the raw material and binding: well-made reformed ham or turkey breast is hard to distinguish, while poor versions eat soft and watery.