FIELD: meat industry. SUBSTANCE: method involves separating surface muscles from hip part of beef half carcasses cooled to temperature inside hip not in the excess of 4 C or defrosted to temperature inside hip of at least 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 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; massaging in vacuum massaging apparatus for about 16 hours at rotational speed of massaging apparatus drum of 3-8 rev/min and providing temperature inside raw meat at the end of massaging process not in the excess of 4 C; holding massaged raw meat for maturation for at least 24 hours; larding matured raw meat with strips of cooled spine lard of length corresponding to length of raw meat pieces, with lard strips being used in an amount of 3-8% by weight of raw meat; rubbing larded beef with mixture of ground garlic and black cracked pepper; providing thermal processing including slight drying in hermetically sealed thermal chamber at temperature of 64-67 C and relative humidity of 28-32% for 40-60 min; smoking in the same chamber at temperature of 76-78 C for 40-60 min; cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside finished product is 68-72 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality, biological value and organoleptical properties of finished product due to reduced loss of proteins, mineral substances and vitamins, and reduced production cost. 13 cl, 1 tbl, 2 ex
