The aim of this project was to design and validate meat recipes adapted to the chewing and salivary capacities of older people. It relied on a unique participatory approach, involving older people in both funding the project funding and developing the recipes. It consisted in 3 steps: a survey to investigate meat purchasing and preparation habits among older people; recipe development by two professional chefs using techniques designed to ensure tender and juicy meat; home testing with two panels of older people assessing the feasibility of the recipes as well as the acceptability and the texture of the dishes. This work led to the creation of a recipe booklet comprising four technical sheets (choice of cuts, slicing against the grain, low-temperature cooking, cooking in liquid) and 15 recipes: 3 for each cooking method (pan-fried, oven-roasted and pot-braised), 3 confit-style dishes, and three based on minced meat recipes. This booklet provides a practical tool to maintain meat consumption among the older people, thereby supporting adequate protein intake and prevent undernutrition in this population.