FIELD: meat industry. SUBSTANCE: method of producing meat-and-plant farce involves preparing raw meat from manually trimmed beef having muscle tissue containing about 20 wt% of connective and fatty tissue by mechanical treatment of basic raw meat for improving structural-mechanical properties of connective tissue by initially grinding basic raw meat by grinder provided with discharge grid having 16-25 mm diameter openings with following mechanical additional trimming of ground raw meat and separating therefrom connective tissue with meat flesh remains and fatty tissue; providing additional grinding and separating pressed out farce mass containing connective and fatty tissue in amounts lesser than that of basic raw meat; mixing separated farce meat mass and additionally ground connective tissue with meat flesh and fatty tissue remains; preparing components of raw plant material: dry potato, hydrated soya protein, onion, garlic, wheat flour, eggs or melange, edible salt, flavor species and condiments, with raw beef meat, dry potato and hydrated soya protein being used in the ratio of 1:(0.16-0.25): (0.1-0.2); mixing all prepared components in farce mixer; adding water or ice-water mixture in an amount of up to 30% by weight of mixed components; cooling and packaging. Method of preparing meat-and-plant cutlets involves producing farce by above method; forming cutlets; breading, cooling and packaging cutlets. EFFECT: improved organoleptical and consumer properties of finished products and reduced production cost by using at least part of low-grade basic raw meat and processing thereof for converting into raw meat with improved functional and processing qualities by optimized individual processes and modes. 24 cl, 2 ex
