Abstract: A meat product is disclosed, comprising a flat or planar cut of predetermined peripheral shape or contour and thickness, and consisting of thin slices of meat which have been compressed in a meat press or dies to form a layered structure, in which the layers extend substantially perpendicular to the plane of the flat cut. The cuts are made by a method in which chucks, such as beef chucks, are placed in trays, upon or in adjacent relation to each other with the chucks preferably extending in the direction of the grain of the meat and frozen into a substantially solid mass, the frozen chucks tempered at a temperature slightly below the freezing point, and sawed or otherwise cut into elongated blocks of somewhat irregular shape or contour, the cutting being effected along lines which are parallel or substantially parallel with the grain of the meat.