A method of making a braided meat product from a generally elongated, boneless cut of meat includes the steps of: cutting the elongated boneless meat cut lengthwise into at least two and preferably three generally equal sized elongated boneless meat strips; and braiding the meat strips with each other to establish an elongated braided meat product. In one embodiment the boneless meat cut is first trimmed to remove any fat, membranes or the like prior to cutting the strips. At least one of the ends of the braided meat product is secured, for example with a cord, to prevent the meat product from becoming unbraided.