FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by trimming beef half carcasses and separating from said half carcasses raw meat pieces; preparing salt brine comprising edible salt, sodium nitrite, and phosphate-containing preparation; 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 about 1 C within temperature range of 1-4 C; introducing salt brine at least twice under pressure of 1,5•105-2,0•105 Pa; providing cyclic massaging in vacuum massaging apparatus for 8-16 hours at rotational speed of massaging apparatus drum of 4-8 rev/min, with temperature of raw meat at the end of massaging process being about 6 C; providing mechanical actions for 10-40 min and standing for 20-40 min in each cycle; holding raw meat outside vacuum massaging apparatus for maturation for 12-32 hours; subjecting to molding and thermal processing by two- staged cooking: first stage involving processing at temperature of 58-62 C and relative humidity of 89-99% for 60- 65 min and second stage involving processing at temperature of 75-78 C until temperature inside product is 68-72 C; providing two-staged cooling: first stage involving spraying with cold running water having temperature of 8-10 C until temperature inside product is 35 C and second stage involving exposing to cold air flow until temperature inside product is 6-8 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, as a result, increased quality and biological value of finished product and reduced production cost. 31 cl, 8 ex
