Clay Irving provided:

> The following examples are intended to provide further
> clarification on the application of the labeling requirements for
> products that have been fabricated or reformed using TG enzyme. When
> the surface of two whole beef tenderloins are fused together to create
> a product with a uniform thickness or portion size, an appropriate name
> for the product would be ``Formed Beef Tenderloin.'' However, if TG
> enzyme is used to fuse non-intact pieces of beef tenderloin to form a
> roll that resembles a tenderloin, an appropriate name would be
> ``Reformed Beef Tenderloin Pieces.'' When a beefsteak is formed by
> treating chopped pieces of meat trim with TG enzyme to fuse the pieces
> together, an appropriate name for this product would be ``Formed
> Beefsteak, Chopped and Shaped.'' When seam fat is removed from a cut of
> meat and the cut is then reassembled using TG enzyme, an appropriate
> name for the product would be ``reformed'' in conjunction with the name
> of the product, for example, ``Reformed Ribeye Steak.''

Wait.... You mean a reformed ribeye steak is NOT one which quit drinking?

Bob