The difference between synthetic spliced steaks and steaks is generally distinguished from shape, color, texture and size, among which the most important thing is texture.

(1) shape, steaks are all the same shape and round. Is this necessarily synthetic? Answer: Not necessarily, because the steak is cut according to the beef parts, and the parts of each steak are different, of course, the shape of the cut steak will be different. The filet mignon is cut from the tenderloin, which is generally round or oval. Therefore, it is not necessarily judged from the shape alone.

(2) Color: Normal steaks have the same color, and there won't be several different colors. If a steak has several colors, you can consider whether it is a synthetic steak.

(3) Texture: This is the key to judge whether the steak is synthetic. The texture of normal non-synthetic steak is natural, one after another, and there will be no disorder. If the texture is messy and you can't find a clue, it is a synthetic steak.

(4) Tendons: Non-synthetic steaks have natural tendons. When normal steaks are frozen at-18 degrees Celsius, it is normal for the tendons to crack. If you look closely at the cracked parts, you will find that the meat and tendons are linked, not directly disconnected.