FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating surface and internal hip muscles of beef half carcasses; preparing salt brine comprising edible salt, phosphate-containing preparation, and sodium nitrite; 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; massaging beef in vacuum massaging apparatus for 15-17 hours at rotational speed of massaging apparatus drum of 6-8 rev/min and vacuumizing; holding beef for about 48 hours at temperature of 0-4 C; tying and hanging beef to holder for molding; providing thermal processing including slight drying in hermetically sealed thermal chamber for 40-60 min at temperature of 64-66 C and relative humidity of 28- 30% and two-staged thermal processing in smoking-baking mode including smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min, and second stage including baking at temperature increased by 80-88 C and thermal processing until temperature inside beef is 68-72 C, with following holding of beef at set temperature in thermal chamber for 3-5 min; cooling and packing finished product. EFFECT: reduced production cost, increased quality of finished product and improved processibility by uniform distribution of salt brine inside raw meat during injection procedure. 10 cl, 1 tbl, 2 ex
