FIELD: meat industry. SUBSTANCE: method involves preparing highest grade trimmed beef from lumps of half carcass rear part of 1.2-1.5 kg weight; salting beef lumps by at least doubled injection with saline solution under pressure of 1,5•105 to 2,0•105 Pa by means of multiple-needle injector, with temperature inside beef lumps and temperature of saline solution at needles opening outlet ends being equal or differing by no more than 1 C in temperature interval of from 1 C to 4 C. In order to prepare 100 l of saline solution, the following components are used: 10.0-16.7 kg of edible salt, 30.0-50.0 g of sodium nitrite, 500.0-833.3 g of sugar sand and ice-water mixture the balance. Beef is injected with the use of saline solution in an amount of 15.0-25.0% by weight of beef provided that content of sodium nitrite does not exceed 7.5 kg per 100 kg of beef. Method further involves holding injected beef in the same saline solution for 12-24 hours; cooking salted beef in water for 1.5-2.0 hours until complete readiness; cooling until temperature inside beef lumps is no more than 10 C; cutting beef into cubes; mixing with sour cream jelly comprising horseradish so that beef pieces are uniformly distributed in said jelly; packing and cooling resultant product. Method allows structural-mechanical properties of raw meat material to be improved and, accordingly, quality and biological value of ready product to be increased. Salting method combined with maturing and cooking conditions provides increased organoleptical properties of product, reduced protein, extractive mineral substances and vitamin losses. EFFECT: increased qualities of ready product by providing optimal maturing and cooking conditions, reduced production costs and improved producibility. 7 cl
