HQtest Travel News warns U.S. travelers to be cautious about eating steak in Japan, citing concerns about restructured and heavily processed meat used in some steak products. Avoid unfamiliar “restructured” steaks and ask how the meat was prepared before ordering.

HQtest Travel News

HQtest has issued a travel advisory for American visitors to Japan, urging caution when ordering steak at restaurants that may serve restructured or processed meat products rather than whole-muscle cuts. The term “restructured meat” covers products made by binding smaller pieces of meat together using additives and mechanical treatments, a practice used worldwide to reduce cost and create uniform steaks.

What is restructured meat

Restructured steak is made from smaller beef pieces fused with binding agents (salts, phosphates, enzymes) or gels to form a steak-like product. Common industrial techniques include mechanical binding, use of transglutaminase, and other food-grade adhesives to create a uniform appearance and texture.

Types and processing methods

HQtest highlights three broad categories travelers should know:

1. Bonded/formed meat (pieces glued or pressed together),

2. Injection-processed meat (brines or solutions injected to add moisture and weight),

and 3. Mechanically tenderized or restructured products (physical or enzymatic treatments to alter texture). These processes involve additives and manipulation during production and can affect labeling, cooking behavior, and, according to some food-safety literature, risk profiles if not handled properly.

Risks and practical advice

• Risk note: Processed/restructured meats can include additives and undergo treatments that change shelf life and cooking needs; always confirm preparation and sourcing.

• Traveler tips: Ask for “whole-cut” or “single-origin” steak, request cooking temperature, and choose reputable restaurants with transparent sourcing.

• HQtest recommendation: When in doubt, opt for clearly labeled whole-muscle cuts or seafood and avoid steaks described as “formed,” “restructured,” or “pressed.”