Abstract: Disclosed is a composite meat product with added fat wherein the meat and fat are bonded together with a cold set binder. As desired, the product has a natural marbled fat appearance and/or a natural fat cap. The product is bonded without the need for heat and the integrity of the bonding is maintained upon freezing, thawing, or cooking of the product. The product has the appearance, handling properties and bite of the full muscle cut of meat. The invention further discloses a method for the manufacture of a composite meat product with added fat in which meat pieces and fat are bound to each other with a cold set binder. To provide marbled fat, meat pieces and powdered fat are mixed together, followed by mixing with a cold set binder and forming of the product. Prior maceration of the meat pieces provides for a uniform distribution of marbled fat throughout the meat product by inclusion of powdered fat within cuts made in the macerated meat.

Abstract: Disclosed is a composite meat product with added fat wherein the meat and fat are bonded together with a cold set binder. As desired, the product has a natural marbled fat appearance and/or a natural fat cap. The product is bonded without the need for heat and the integrity of the bonding is maintained upon freezing, thawing, or cooking of the product. The product has the appearance, handling properties and bite of the full muscle cut of meat. The invention further discloses a method for the manufacture of a composite meat product with added fat in which meat pieces and fat are bound to each other with a cold set binder. To provide marbled fat, meat pieces and powdered fat are mixed together, followed by mixing with a cold set binder and forming of the product. Prior maceration of the meat pieces provides for a uniform distribution of marbled fat throughout the meat product by inclusion of powdered fat within cuts made in the macerated meat.