The present invention relates to a meat processing method using a pine needle enzyme and a filtrate of loess suspension, including the steps of: mixing 10 parts by weight of refined loess with 40 parts by weight of water in a mixer, settling the mixture for 6-10 hours to obtain the filtrate of loess suspension, and filtering the mixture to obtain the filtrate of loess suspension where impurities are removed； crushing pine shoot of a pine tree, mixing the crushed pine shoot with sugar at the ratio of 1:1, and fermenting the mixture for 1-3 years to obtain the pine needle enzyme； mixing 30-50 parts by weight of the filtrate of loess suspension with 30-50 parts by weight of the pine needle enzyme； and steeping meat in the mixture of the infiltrate of loess suspension and the pine needle enzyme for 1-3 hours to ferment the meat. The present invention ferments the meat by the filtrate of loess suspension and the pine needle enzyme, thereby making the meat always moist and have fresh meat juice by delicate pine needle aroma and infiltrate of loess suspension, mixing unique nutrients of the meat with usable ingredients of the filtrate of loess suspension and the pine needle enzyme while removing bad smell of the meat, so the present invention has an effect of promoting texture of food and health of users. Additionally, the present invention, in the case that a meat processing company as well as a pig farm pre-processes various portions of the meat, not sold at a proper price, with the filtrate of loess suspension and the pine needle enzyme and sells the pre-processed meat, may give a help to all of the farm, the food processing company and consumers because the pre-processed meat may be sold at the price close to that of pork belly or pork neck portion.본 발명은 정제한 황토 10중량부와 물 40중량부의 비율로 혼합기에서 혼합하여 6~10시간 침전시켜 지장수를 얻고 이를 필터링 하여 불순물이 제거된 지장수를 얻는 단계와, 적송인 송순을 분쇄하여 설탕과 1 : 1로 혼합하여 1~3년 발효시켜 얻어진 솔잎효소를 얻는 단계와, 상기 지장수 30~50중량부와 솔잎효소 30~50중량부를 혼합하는 단계와, 상기 지장수와 솔잎효소 혼합액에 육류를 1시간 ~ 3
