Method for the treatment and long-term preservation of meat products without a cold chain. The invention relates to a method for the treatment and long-term preservation of meat products without a cold chain. The inventive method comprises the following steps consisting in: injecting each piece of meat with a brine solution containing the necessary concentration of ClNa in order to reach up to a maximum of 20 % of the weight of the meat piece; massaging the meat for a period of between 8 and 24 hours at a pressure of between 10 and 15" Hg and temperatures of between 0 and 3 °C; inserting each piece into a hermetically-sealed bag and subjecting the batch of meat cuts thus packaged to a process involving cooking in hot water until a temperature of between 70 and 85 °C has been obtained at the centre of the largest piece for between 15 and 30 minutes; removing the bags from the bath, removing the meat from each bag and cooling same until a temperature of at least 26 °C has been obtained at the geometric centre of the pieces; packaging each chunk; packing up the meat; freezing said meat at a temperature of -14 °C; and subjecting same to irradiation until a total minimum dose of 15kGy has been obtained.