This method involves forming a mass of meat elements in bulk, cooling the mass of meat elements by conveying it along a cooling path (20) during which a quantity of refrigeration is transmitted to the mass, and forming the block of meat by compressing the cooled mass of meat elements. The mass of meat elements is formed such that it essentially comprises meat elements of a thickness of between 0.5 and 5 cm. The temperature at the surface of said meat elements is between 1 and 5 °C at the start of the cooling path. The mass of meat elements is then conveyed along the cooling path (20). Said path (20) lasts between 4 and 8 minutes, and the quantity of refrigeration transmitted to the mass of meat elements during said path (20) is determined such that, at the end of the cooling path (20), the temperature at the surface of the meat elements is between -10 and -20 °C.
