FIELD: meat industry. SUBSTANCE: method involves separating parts of muscles adjoining to neck and first four thoracic vertebrae from beef half carcasses cooled to temperature of about 4 C inside blade part or defrosted to temperature of at least 1 C inside blade part; preparing salt brine and salting raw meat with salt brine by injection with the use of multiple needle injector, with temperature inside separated raw meat and temperature of salt brine at injector needles outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; injecting salt brine at least twice under pressure of 1,5•105-2,0•105 Pa; placing salted raw meat into vacuum massaging apparatus for cyclic massaging thereof accompanied with mechanical processing and settling at each cycle for total time of about 12 hours, with rotational speed of massaging apparatus drum being 4-8 rev/min and temperature of raw meat at the end of massaging process of about 4 C; removing pieces of raw meat from vacuum massaging apparatus and directing for holding process, during which salt brine remains drip therefrom, and for maturation at temperature of 0-4 C; rubbing or dusting matured meat with spices; forming raw meat; pressing, cooking and cooling. EFFECT: increased quality of finished product and improved organoleptical properties by optimal selection of process modes. 15 cl, 2 tbl
