A method of incorporating fat-containing meat trimmings into cuts of lean meat. Comminuted fat or meat trimmings are comminuted to form fine particles without the use of a brine or pickle solution. The fine particles are then mixed or tumbled cuts of lean meat. The fat or meat trimmings are thereby incorporated into the meat and dispersed throughout. This process may be used to incorporate added fat to cuts of meat to enhance the flavor, tenderness, and moistness of the meat product while maintaining the pleasing texture, appearance, and consistency of lean, trimmed meat.