The beef rendang production process at the Payakumbuh Rendang Small and Medium Industry (SMI) Center can cause environmental impacts due to the use of energy which produces various emissions, such as the use of boilers. This research aims to analyze the life cycle of the rendang production process in the form of inventory data including raw materials, energy, and emissions produced in the production process, and analyze the environmental impact of 250 g packaged rendang which includes the transportation, storage, washing, cutting, milling, grating, pressing processes, cooking and packaging using the Life Cycle Assessment (LCA) method, and providing recommendations for improvements at stages of the production process. This research uses a gate-to-gate approach on SimaPro 9.5 software with the CML-IA Baseline method and refers to the 2016 ISO 14040 standard. The results of this research show the impact of 250 g of packaged rendang, for the global warming potential (GWP100a) category of 1.41E -13 kg CO₂ eq, ozone layer depletion 1.45E-16 kg CFC-11 eq, human toxicity 1.06E-14 kg 1.4-DB eq, photochemical oxidation 1.12E-14 kg C₂H₄ eq, acidification 1.07E-13 kg SO₂ eq, and eutrophication 4.98E-14 kg PO₄ eq. The use of electrical energy during the storage, packaging, and cooking processes has an impact on the environment. Recommendations for improvements given to reduce environmental impacts are that the use of Beef freezers for storing spices can reduce electricity usage in the storage process by 17.9%, optimizing the retort usage time from 1.5 hours to 10 minutes reduces electricity usage packaging process by 24%, and the addition of hybrid solar panels for boilers can reduce electricity usage from Coal-Fired Power Plant (PLTU) by 63%. The improvement scenario shows a reduction in electricity use during the production process by 79.1% and results in a reduction of 9-68.4% for all impact categories.