Provided is a method for preserving raw meat, whereby raw meat can be preserved in a state in which meat juice, savory taste, and moisture are retained in the meat itself, while being moderately sterilized. By heating vacuum-packaged raw meat at a temperature higher than 60°C and not higher than 65°C so as to reliably avoid reaching the coagulation temperature of protein； further heating the raw meat for 1 hour to 1 hour and 15 minutes at a temperature condition of higher than 60°C and not higher than 65°C after the internal temperature of the meat exceeds 60°C； and, after the heating is completed, rapidly cooling the meat so that the meat does not freeze, and lowering the internal temperature of the meat to 4°C or lower, the raw meat can be preserved in a state in which meat juice, savory taste, and moisture are retained in the meat itself, while being moderately sterilized, and the preserved meat can be used as an alternative to raw meat.
