A method of processing meat scarcely dripping upon defrosting and maintaining delicious taste, including a step of aging meats of fishes, edible birds, or animals while maintaining the temperature at the central portion from 1.degree. C. to 8.degree. C., a step of cutting, washing them, then a step of packing edible meat portions in vacuum, a step of preliminarily cooling them from -2.degree. C. to 5.degree. C. for 10 min to 60 min, and a step of quickly freezing the same to -18.degree. C. or lower by liquid freezing