To obtain a meat having a soft meat quality and a good gravy property even after performing a heat treatment and pressurized heat sterilization treatment by bringing the cattle meat in contact with a specific solution for penetrating the solution into the meat, and performing a boiling, etc., in water and then the pressurized heat sterilization.

This method for producing a processed meat is provided by bringing a cattle meat in contact with a carbonate salt solution and/or hydrogen carbonate salt solution for a prescribed time period to penetrate the solution into the meat, boiling in water, steaming or making a saute, and then performing the pressurized heat sterilization. In this case, it is preferable to immerse the meat into 0.1-5.0 wt.% solution of the carbonate salt and/or hydrogen carbonate salt solution for ≥3 hr, or boil the cattle meat in boiling 0.1-5.0 wt.% solution of the carbonate salt and/or hydrogen carbonate salt solution and then performing the pressurized heat sterilization.