Abstract: A comminuted, self-binding, raw meat product having reduced fat and cholesterol contents is prepared by exposing a meat layer to ultraviolet light and then comminuting the meat while in contact with a chilled surface whereby fat and cholesterol are separated from the communited meat and adhere to the chilled surface.

Abstract: Method for lowering fat and cholesterol levels in meat comprising the steps of (a) exposing a thin layer of meat to ultraviolet light, (b) comminuting the meat in a chilled bowl with the addition of a quantity of iced water, edible acid, salt and food phosphates until a quantity of fat and cholesterol separate from the meat emulsion and adhere to the inner surface of the cold bowl. The present invention also relates to a meat product free of added carbohydrates, artificial colorings and artificial preservatives wherein the fat portion is reduced 1-2% and the cholesterol portion is reduced by 10-60% from the levels present in the trimmed meat.