FIELD: meat industry. SUBSTANCE: method involves separating breast part of beef half carcasses cooled to temperature inside blade of about 4 C or defrosted to temperature inside blade of about 1 C; 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 injector needle outlet ends being equal to one another or differing by no more than 1 C in temperature range of from 1 C to 4 C; introducing salt brine at least twice under pressure of from 1,5•105 Pa to 2,0•105 Pa; providing massaging in vacuum massaging device for about 16 hours at rotational speed of massaging device drum of 3-8 rev/min, with temperature inside raw meat upon completion of massaging process not exceeding 4 C; holding raw meat for maturation for about 24 hours; rubbing raw meat with mixture comprising ground garlic and cracked black pepper; providing two-staged thermal processing involving slight drying with hot air circulating in hermetically sealed thermal chamber at temperature of 64-66 C and relative humidity of 28-30% for 40-60 min, and smoking in the same thermal chamber at temperature of 76-78 C and relative humidity of 25-28% for 40-60 min; cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside resultant product is 68-72 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, reduced production cost. 12 cl, 1 tbl, 2 ex
