Four formulations of spent fowl muscle, each made to contain 40% dark muscle and 60% white muscle, were prepared as follows: (a) raw meat, large flake size; (b) raw meat, small flake size; (c) precooked meat, large flake size and (d) precooked meat, small flake size. Each formulation was mixed with 0.3% NaCl, 0.25% Na tripolyphosphate and 0.25% hydrolyzed vegetable protein for 10 min, pressed into logs under 400 psi, frozen and cut into steaks. Steaks were evaluated for moisture and fat content, cooking properties, texture and sensory attributes. Restructured steaks made from precooked chicken muscle had lower initial moisture contents and lost less moisture during cooking than restructured steaks made from raw meat. Flake size had no significant effect on cooking losses; however, the smaller flake sizes contributed to a more tender product. Steaks made from the raw chicken meat were of a more acceptable flavor. Restructured steaks made from raw flakes were significantly more desirable in texture and overall palatability and were more tender and juicy than restructured steaks made from precooked chicken.