Experimental studies were conducted on the chilling of beef carcasses by mist sprays to investigate the effect spray droplet size and Weber number have on the heat transfer and carcass weight loss during spray chilling. Experiments were conducted on 16 beef carcass halves. Half were conventionally chilled by the circulating air in the meat chiller, while the others were chilled by water mist. Tests reveal that spray heat transfer increases with the increase in the spray mass flux. Beef carcasses chilled by mist spray also show a reduction in carcass weight loss with the increase in the spray Weber number.