A method and an apparatus for conditioning meat wherein further processing is optimized wherein the meat with a first temperature between −35 to −18° C. is introduced into a conditioner. Inside the conditioner a gas is circulated and by means of said gas the temperature is raised in the meat to a second temperature between −8 and −1.5° C., more preferred −5 and −1.5° C., with the meat being conveyed by the conveyor arranged inside the conditioner. At the second temperature the meat is transported out of the conditioner, wherein the meat is portioned, sliced, formed and/or cut at said second temperature, after which the processed meat is brought to a third temperature different from said second temperature.
