Disclosed is a method for producing a defatted meat production comprising the steps of: heating ground fatty meat tissue to a temperature below the coagulation temperature of the fatty meat tissue, adding water or steam to the fatty meat tissue, separating the fatty meat tissue in a liquefied fat-containing portion and a defatted meat portion, recovering an aqueous phase from the liquefied fat-containing portion, and adding the aqueous phase to the defatted meat portion, wherein the aqueous phase is concentrated by removal of water prior to the addition to the defatted meat portion. The method increases the functionality of the defatted meat product and incorporates essential proteins and flavours in the final defatted meat product.
