This research investigates a low-energy meat preservation method aimed at reducing reliance on refrigeration during transport. Beef samples were vacuum-packed and exposed to three cycles of heating at 75°C for 24 hours, each followed by a rest period at room temperature to allow bacterial spores to germinate. This cyclical approach enabled the elimination of both active bacteria and spores. The treated meat was then stored at 40°C for three weeks without showing signs of spoilage. The method proved to be effective, energy-efficient, and potentially applicable in situations where refrigeration is not feasible. It offers a practical alternative for meat storage and transport under challenging environmental conditions.