Abstract: An apparatus and method for defatting and cooking meats which can be used in home and commercial kitchens whereby animal fats are removed during cooking without the use of high temperatures which may result in the formation of carcinogenic compounds. The defatting and cooking is accomplished by suspending the meat in a partially closed container above boiling water where it is exposed to steam. The meat is heated by the heat of condensation of the steam until cooked. During the cooking the temperature of the medium surrounding the meat within the container is monitored and regulated. While cooking, the animal fats from the meat are free to drip off into the boiling water below the meat.