The present invention generally relates to a method for processing a wide variety of raw meats to yield a cooked, spiced meat product. More particularly, the present invention related to an efficient, large-scale method for preparing a spiced meat product having an improved texture and/or taste, at least in part due to the moisture content thereof, which utilizes steam-based cooking to advantageously reduce cooking time and/or energy consumption. The present invention is further directed to the cooked, spiced meat product resulting from such a method. The present invention is further directed to the cooked, spiced meat product resulting from such a method, and in particular such a product that has a shredded appearance or texture.