FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating from beef half carcasses pieces of, for example, surface and internal muscles of hip part, breast part pieces, blade and humeral bone muscles stripped in single part; preparing salt brine comprising edible salt, sodium nitrite, and phosphate-containing preparation; salting raw meat by injecting salt brine with the use of multiple needle injector, with temperature inside separated raw meat and temperature of salt brine at outlet ends of injector needles 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 from 1,5•105 Pa to 2,0•105 Pa; providing cyclic massaging in vacuum massaging device for 14-18 hours at rotational speed of vacuum massaging device drum of 3-8 rev/min, with temperature of raw meat at the end of massaging process not exceeding 6 C, and providing mechanical actions for 15-25 min and settling for 35-45 min in each cycle; holding raw meat beyond vacuum massaging device for maturation during 15- 28 hours; molding and performing succession of operations in hermetically sealed thermal chamber for slight drying at temperature of 63-67 C and relative humidity of 25-30% for 35-65 min; smoking at temperature of 76-79 C for 40-60 min and cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside finished smoked cooked product reaches 68-72 C; cooling and packaging finished product. EFFECT: improved structural-mechanical and functional-technological properties of raw meat and, accordingly, increased properties and biological value of finished product, and reduced production cost. 32 cl, 14 ex
