Abstract: A method for chilling carcasses which comprises the steps of introducing a cryogenic fluid into a rotatable drum of a meat tumbler, the drum having inner walls which are cooled by the cryogenic fluid; placing carcasses to be chilled inside the drum; and rotating the drum so that the carcasses contact each other and the inner walls until they are chilled to a sufficient degree. The cryogenic fluid cools the drum to a temperature of approximately 32 .degree. F. A small quantity of water may be introduced into the drum of the tumbler either immediately before or immediately after the introduction of the cryogenic fluid. The water forms an ice layer on the inner walls to prevent the carcasses from sticking to the inner walls. The primary chilling of the carcasses takes place between the tumbling carcasses and the cold inner walls and/or ice layer. The carcasses may also be tumbled in the drum in an inert gas or vacuum atmosphere to massage surface moisture back into the carcasses.