FIELD: meat industry. SUBSTANCE: method involves separating single lump of muscle from shoulder blade and humeral bones of beef half carcasses cooled to temperature inside blade of about 4 C or defrosted to temperature inside blade higher than 1 C; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside raw meat and temperature of salt brine at outlet ends of injector needles being equal to one another or differing by no more than 1 C in temperature range of 1-4 C; introducing salt brine at least twice under pressure of from 1,5•105 Pa to 2,0-105 Pa; massaging in vacuum massaging device for about 16 hours at rotational speed of said device drum of 3-8 rev/min, with temperature of raw meat upon completion of massaging process not exceeding 4 C; holding raw meat for maturation for at least 24 hours; dusting matured meat with decorating spice mixture used in an amount of 2.6- 2.7% by weight of raw meat; providing thermal processing with circulating hot air flow in hermetically sealed chamber at temperature of 64-66 C and relative humidity of 28-30% for 40-60 min; smoking in the same 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 obtained dusted product is 68-72 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased biological value and high quality of finished product, reduced production cost. 11 cl, 1 tbl
