Freezing is a common method of food preservations. Maintenance of physical integrity and quality of food product is always an issue for long-distance transportation. A relatively novel freezing method, cryogenic freezing involves rapid formation of a thin frozen crust on the surface of food material, which can serve as a protective layer to reduce the degree of contamination from surroundings such as salt diffusion from the saline solution used in the subsequent freezing process. Cryogenic freezing also minimizes degradation of food material by avoiding moisture loss, a serious problem usually associated with other conventional freezing methods. The physical integrity of the food product can also be improved. The reduction of total freezing time is the other advantage of this freezing method. In this work, beef was selected as a sample material due to its potential practical application and was examined for the reduction of salt uptake from the saline solution used in freezing and the reduction in the overall freezing period. All experimental parameters were kept constant except for the cryogenic freezing time. The results show a significant improvement in the prevention of salt diffusion and some shortening of the total freezing time, which makes this freezing technology feasible for meat processing.