A method and apparatus for producing a restructured meat product. The method involves providing strips of meat cut such that strip alignment is at least partially independent of fibre alignment, mixing a binder with said strips of meat; and substantially aligning the meat strips with each other in the restructured product. The strips are aligned mixing the binder with strips of meat; and forcing the mixture of the binder and the strips through a conduit to align the meat strips with each other in the restructured product. The binder includes a meat emulsion and brine.
