A method of processing meat comprises the steps of (i) removing an individual anatomical muscle from a carcass within 90 minutes post exsanguinations (ii) vacuum packing the removed individual muscle prior to the onset of rigor mortis in a manner that substantially avoids the release of steam vapour from the muscles and (iii) moulding the vacuum packed individual muscle in a mould into a defined shape. The mould may then be cooled by circulating air at approximately 10oC for about 10 hours, the 0oC for a further period of 38 hours. Also, a meat muscle pressing device comprises a mould with a frame10, lid 5 and base 3 with an automatic clamp (12, 15, 16) for clamping the lid to the base to maintain pressure on the anatomical meat muscle 2. The method is used to improve beef tenderness.
