Disclosed is a grilled meat cooking material that is soft, delicious, and visually pleasing. A processing method for grilled pork halami of this embodiment includes a skin part and fat removal step (STEP 11), a cutting step (STEP 12), a cutting step (STEP 13), a cut step (STEP 14), and a dipping process. And a step (STEP 15). [Selection] Figure 2【課題】豚ハラミを、柔らかく、美味しく、また見た目にも好まれる焼肉用調理素材を提供する。【解決手段】本実施形態の豚ハラミの焼肉用加工方法は、外皮部及び脂肪除去工程（ＳＴＥＰ１１）と、カット工程（ＳＴＥＰ１２）と、切り込み工程（ＳＴＥＰ１３）と、切れ目工程（ＳＴＥＰ１４）と、浸漬工程（ＳＴＥＰ１５）とを備える。【選択図】図２
