FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating surface and internal muscles from hip part of beef half carcasses; preparing salt brine from edible salt, sodium nitrite and phosphatic 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 end of injector needles being equal to one another or differing by no more than 1 C in temperature range of 1-4 C; massaging beef in vacuum massaging device for 15-17 hours at rotational speed of vacuum massaging device drum of 4-8 rev/min; providing cyclic vacuumizing with mechanical action for 15-25 min and settling for 35-45 min in each cycle; holding for about 48 hours at temperature of 0-4 C; molding beef while dusting with decorative spice mixture; hooking and suspending to holders; providing thermal processing in thermal chamber by slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30 C; providing two-staged smoking-baking with first stage involving smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min, and second stage involving baking at temperature increased to 80-88 C and processing until temperature inside beef reaches 68-72 C; holding beef at temperature set in thermal chamber for 3-5 min; cooling and packaging finished product. EFFECT: reduced production cost, improved quality of finished product by uniform distribution of salt brine through the entire thickness of raw meat during injection, intensified maturation process and improved organoleptical properties, such as succulence, appearance, consistence and color, by selecting optimal thermal processing modes. 10 cl, 1 tbl
