Yes, I agree it’s common knowledge that steak and burger have different cooking requirements.
The issue is if you THINK you have a nice solid real steak with clean insides, but ACTUALLY have a few steak pieces glued together with ground meat purée.
You can’t tell by looking at it. Probably doesn’t taste any different. And the customer is never informed.
I might have misunderstood what we were talking about here: I thought the context was ground beef. I agree that I probably wouldn't assume that my steak wasn't reconstituted.
The issue is if you THINK you have a nice solid real steak with clean insides, but ACTUALLY have a few steak pieces glued together with ground meat purée.
You can’t tell by looking at it. Probably doesn’t taste any different. And the customer is never informed.