FIELD: meat industry. SUBSTANCE: method involves trimming and separating raw meat in the form of muscle pieces from brisket rib part of beef half carcasses cooled to temperature inside blade not in the excess of 4 C or defrosted to temperature inside hip of at least 1 C; preparing salt brine and 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 within 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; placing salted raw meat into vacuum massaging apparatus for cyclic massaging with mechanical action and standing in each cycle, with total cyclic massaging time being about 8 hours and vacuumizing process being carried out at rotational speed of massaging apparatus drum of 6-8 rev/min and temperature of raw meat being not in the excess of 4 C at the end of massaging procedure; withdrawing raw meat from vacuum massaging apparatus and directing for holding at temperature of 0-4 C, dripping of salt brine remains and maturation; rubbing raw meat with dry mixture comprising ground garlic and black or white cracked pepper; laying raw meat in molds with cellophane film and laurel leaves being preliminarily laid onto molds bottom, followed by laying laurel leaves onto top surface of raw meat and covering thereof with free ends of cellophane film; closing molds with cover; pressing raw meat in molds and directing for thermal processing including cooking; cooling finished product. EFFECT: increased quality and improved organoleptical properties of finished product by optimized salting, massaging and thermal processing of raw meat. 11 cl, 2 tbl, 3 ex
