It's packaged in supermarkets and delis as 'formed', or 'reformed', meat.
But in restaurants across the U.S., there are no laws requiring chefs to disclose the use of 'meat glue', a kitchen trick that has left consumers curdling at the thought of ordering a filet.
The little-known secret - a powder substance made from an animal blood clotting agent that connects small pieces of meat - allows chefs to sell the final product as a prime cut, making fast food out of fine dining, experts say. Read More
