Abstract: A meat massage machine is disclosed comprising a closable container having two shafts extending therethrough with a plurality of smooth, closely spaced paddles thereon. The shafts are individually powered by hydraulic motors. A vacuum pump or the like is in communication with said container. Discharge ports are located in the container adjacent one end of each shaft.The method comprises placing ham portions or the like in said container, rotating said shafts in opposite directions so that ham portions between the shafts are moved upwardly therebetween by said paddles while a vacuum is drawn continuously on said container; rotating said shafts at 9-18 rpm's for 10-90 minutes whereby the massaged ham will have protein extruded therefrom for purposes of subsequently adhering the ham portions together, and releasing the vacuum and reversing the direction of rotation of said shafts to discharge said ham portions through the discharge ports.