Abstract: A method for rinsing pieces of meat, which preferably in connection with the slaughtering process itself have been sorted out, because they have been poured over with blood, where a portion of pieces of meat are centrifuged during simultaneously adding of cold rinsing water for a period of 2-4 minutes, and where said portion thereafter is further treated by centrifuging without adding rinsing water for a period in the order of 2-3 minutes, whereafter the rinsed and drained meat, which now may be used for consumer purposes, preferably automatically is emptied from the centrifuge, and an apparatus in the form of a centrifuge of the slinging/scrabing type with a stationary cylindric collecting container (8) for the meat to be rinsed, said apparatus comprising a motor-driven, circular bottom plate (22) with bringing along ribs (24) surrounded by a detachable ring-shaped hole plate (18), said collecting container (8) is at the inner side provided with upright inclined ribs (16) and a side opening with a screened o