FIELD: meat industry. SUBSTANCE: method involves preparing raw meat from second-grade trimmed beef and second-grade by-products: untrimmed beef meat and/or pork meat cuttings and/or beefs and hogs head meat; additionally introducing into raw meat side lard and meat mixture comprising connective tissue, up to 4 wt% of flesh tissue and up to 1.5 wt% of fatty tissue separated during mechanical additional trimming of beef after manual trimming thereof; using raw meat in an amount of 50-80% by weight of receipt amount of second-grade trimmed beef; providing three-staged cutting of raw meat: first stage involving charging into cutter meat mixture, second grade trimmed beef, untrimmed beef and/or pork meat cuttings and/or hog and/or beefs head meat, hydrated soya protein, sodium nitrite solution, spices and condiments, fresh skinless garlic and half the receipt amount of ice- water mixture; cutting for 1-2 min while mixing, second stage involving cutting while grinding for 4-6 min with farce temperature being 5-6 C; charging into cutter side lard, wheat flour, edible salt in an amount sufficient for total weight of side lard and meat mixture, and remaining part of ice-water mixture; providing third cutting stage involving grinding at rotational speed of grinding knives exceeding that of second stage; vacuumizing; performing thermal processing in hermetically sealed thermal chamber. EFFECT: improved functional processing properties of raw meat and, accordingly, increased qualities of finished product, reduced cost due to use of second-grade raw meat, which had been processed for converting it into higher grade raw meat by optimized mechanical and thermal processing modes. 14 cl, 15 ex
