FIELD: meat industry. SUBSTANCE: method involves providing raw meat by separating raw meat from parts of beef or hog half carcasses depending on product to be prepared; preparing salt brine and introducing into raw meat at least twice with the use of multiple-needle injector under pressure of from 1,5•105 Pa to 2,0•105 Pa in an amount of 10.0-35.0% by weight of raw meat, 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 within temperature range of 1-4 C; cyclic massaging of raw meat in vacuum massaging apparatus for 6-16 hours at rotational speed of apparatus drum of 4-8 rev/min, vacuum extent of 80-90% and providing temperature inside raw meat at the end of massaging procedure not in the excess of 6 C; providing mechanical action for 8-20 min and standing for 5-40 min in each cycle; holding raw meat outside massaging apparatus for maturation for 24-48 hours at temperature of 0-4 C; molding and thermal processing in smoking-baking mode or in cooking-baking mode, with following at least single-stage cooling until temperature inside product is about 8 C; portioned cutting at temperature inside product below 6 C into slices of from 100 g to 1 kg; packing each portioned cutting slice 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 production cost. 70 cl
