A manufactured meat product having the appearance of a natural cut of meat and the method of forming the same. The meat product has a periphery formed of a unitary fat cover having a fat side and a lean side and a center formed of a mixture of meat pieces and a binder. The meat pieces and the binder are bound to each other as well as to the lean side of the fat cover. The product is formed by providing such a fat cover and mixture of meat ingredients, surrounding a stuffing horn with the fat cover with the lean side thereof facing the horn, placing a mold about the horn and the fat cover and delivering the mixture to the mold through the horn. Binding is achieved by heat processing.