A process of treating a slab of steak is disclosed. The process comprises cleaning the steak and then placing the steak in a tenderiser to tenderise the steak. The process then includes pumping a meat additive into the slab of steak. The meat additive comprises sodium alginate; at least one of sodium lactate, sodium citrate and citric acid; and water and optionally also slats and vegetable protein. Thereafter the slab of steak is placed into a vacuum massager and massaged for a period of time. An amount of hydrolysed calcium sulphate and/or carrageenan is added to the slab of steak before or after said vacuum massaging step. The next step involves forcing the meat through an orifice and into a meat casing having at least one open end to form a cased meat product. Thereafter any open ends of the meat casing are closed. The cased meat product is then stored at a temperature of 1.degree. C. to 10.degree. C. for at least 12 hours to allow the steak and the additive pumped into it to set. The cased meat product is then frozen to crisp and harden it. It is then sliced using a slicer, to yield a plurality of slices of steaks. In one form the slab of meat is a rump. And the steak slices are used as steak patties in steak burgers. The process enables a substantially reproducible size and shape of steak slice to be obtained.