A method for preparing meat-based foodstuffs, comprises the steps of: step 1: a first vacuum cooking heat treatment in a packaging in a moisture saturated atmosphere, is applied to foodstuffs having a meat content equal to or greater than 95%, and without the addition of salt； step 1.1: the foodstuffs having undergone the first vacuum cooking heat treatment are broken down to form elements smaller than two millimeters in the pasty state； step 2: the foodstuffs in the pasty state are repackaged in different receptacles of a container, individually packaged in a partial or total vacuum, in order to undergo a second pasteurization heat treatment in a moisture saturated atmosphere； step 3: the foodstuffs having undergone the second pasteurization heat treatment in individual portions, are rapidly cooled and frozen to −18° C. in the individual receptacles of the container.
