I just saw this clip of a "new" outrage in the meat industry: inferior cuts bonded together to form decoy filet mignons and other more spendy items. The magic happens with transglutaminase, a naturally-occurring enzyme that goes by the charming moniker of "meat glue":

Considering that transglutaminase was discovered in 1959, and that it's a key ingredient in such familiar items as imitation crabmeat and hot dogs, I strongly suspect that this practice is far from new, and while I'm not eager to run out and grab a restructured steak, I, for one, welcome the possibilities that an honest application of meat glue can provide.

And, while transglutaminase may also have applications in cheesemaking, I'd just like to point out that the cheese glue has been in use in much more practical applications since at least the time of the Roman empire. Everything old is new again.

lovely, not-meat-glued steak image via yokoyamen