s ▁of ▁p ork ▁in ▁bar rel s , ▁called ▁but ts . ▁ ▁Ch icken ▁ste ak ▁ ▁Th ick ▁s lic ed ▁or ▁cho pped ▁and ▁formed ▁ch icken ▁is ▁used ▁to ▁create ▁mainly ▁traditional ▁southern ▁d ishes ▁such ▁as ▁ch icken ▁f ried ▁ch icken . ▁This ▁may ▁also ▁refer ▁to ▁be ef ▁cut s ▁such ▁as ▁a ▁hip ▁ste ak ▁or ▁a ▁shoulder ▁bla de ▁ste ak , ▁or ▁a ▁small ▁portion ▁of ▁ch uck ▁ste ak ▁with ▁a ▁visible ▁line ▁of ▁white ▁connect ive ▁t issue . ▁ ▁Veg et arian ▁alternatives ▁S lic ed ▁veget ables ▁can ▁be ▁used ▁as ▁veget arian ▁non me at ▁" ste ak " ▁alternatives , ▁such ▁as ▁ca ul if lower , ▁port ob ello ▁m ush rooms , ▁and ▁egg plant . ▁Be ans ▁and ▁leg umes ▁( such ▁as ▁so y beans ) ▁have ▁also ▁been ▁used ▁to ▁form ▁ste ak - like ▁food s . ▁Wat erm el on ▁ste aks ▁are ▁s lic ed ▁and ▁cook ed ▁pieces ▁of ▁wat erm el on . ▁ ▁In ▁ 2 0 1 9 , ▁the ▁European ▁Union ▁included ▁ste ak ▁as ▁one ▁of ▁the ▁protected ▁design ations ▁under ▁a ▁re vised ▁reg ulation ▁that ▁passed ▁with ▁ 8 0 % ▁appro val . ▁The ▁decision ▁will ▁be ▁put ▁to ▁member ▁states ▁and ▁the ▁European ▁commission . ▁The ▁change ▁was ▁“ des igned ▁to ▁protect ▁meat - related ▁terms ▁and ▁names ▁exclus ively ▁for ▁ed ible ▁parts ▁of ▁the ▁animals