FIELD: meat industry. SUBSTANCE: method involves separating raw meat from beef and/or hog half carcasses for producing cooked product; preparing salt brine comprising edible salt, sodium nitrite, and phosphate- containing preparation; salting raw meat with the use of multiple needle injector at temperature inside raw meat and temperature of salt brine at the end of injector needle outlets being equal to one another or differing by no more than 1 C in temperature range of 1-4 C, with salt brine being introduced at least twice under pressure of 1,5•105-2,0•105 Pa; providing cyclic massaging in vacuum massaging device for 6-14 hours at rotational speed of massaging device drum of 4-8 rev/min, with temperature of raw meat upon completion of massaging process not exceeding 6 C; providing 8-40 min mechanical action and 18-42 min settling in each cycle; providing maturation holding of raw meat for 24-48 hours outside vacuum massaging device; molding, thermal processing by at least single-stage cooking followed by at least single-stage cooling until temperature inside finished cooked product is about 8 C; slicing ready product with temperature inside it not in the excess of 6 C into slices of 100 g to 1 kg weight; packing each slice of product of same name into individual package. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced cost. 68 cl
