Abstract: Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring process. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1.5 to 2 mm thick, said slices having a major surface area about as large as the meat parts will permit, generally averaging greater than about 10 cm.sup.2 and preferably greater than about 20 cm.sup.2, kneading said slices together in a mass to cause the slices to stick together by means of the natural juices which exude from the meat surface and by entanglement of the slices, and forming the mass of meat slices into a restructured meat product. The restructured meat product may consist of beef, pork, veal, lamb, chicken, turkey or mixtures thereof and may be made in the form of roasts, logs for slicing, cutlets or other convenient meat forms.