Chefs use 'meat glue' made from pig blood to stick steaks together

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