This was in my food—stuck to the meat but not actually stuck into it. Does anyone know what it could be?

1. Fat or Connective Tissue
Silvery-white, thin membranes (like fascia or silverskin) can look artificial but are natural parts of muscle structure.
Often mistaken for plastic due to their smooth, shiny appearance.
2. Packaging Fragment
A tiny piece of the vacuum-seal film or label may have adhered to the meat during processing.
Usually clear or white, slightly flexible, and peels off easily.
3. Bone Fragment or Cartilage
In cuts like ribs or shoulder, small pieces of cartilage can appear flat and smooth.
4. Processing Residue
Rarely, a food-safe tag (like a grade stamp or inspection label) might stick to the surface—but these are paper-based and obvious.
✅ What to Do If You Find Something Suspicious
Don’t eat the meat if you’re unsure.
Take a photo of the object next to a ruler or coin for scale.
Preserve the item in a sealed bag (in case testing is needed).
Contact the store or restaurant where you bought it—they’re required to investigate.
Report to authorities if concerned: