Abstract: One or more portions of whole muscle meat are injected with a suitable liquid afforded by an emulsion of butter oil and water, conveniently also containing flavoring materials and/or flavor enhancing materials. The portion or portions are placed in a tray and conformed generally to a desired final shape by the use of a low pressure, and are frozen to a temperature of minus 18.degree. C. into a condition in which the meat is mechanically rigid. The body of meat is pressed under high pressure into the final shape to produce a block of meat of substantially uniform cross-section. The block may be sliced to provide steaks of uniform thickness, uniform cross-section and uniform density, and may conveniently be vacuum sealed prior to cooking.