FIELD: meat industry. SUBSTANCE: method involves preparing pancake sheets; performing two-staged preparing of filler from manually trimmed beef containing up to 20 wt% of connective and fatty tissue, including first stage of grinding manually trimmed beef in grinder equipped with discharge grid having openings of 16-25 mm diameter, and second stage of mechanical processing during additional mechanical trimming of manually trimmed beef by pressing through perforated surface with 2-3 mm sized openings of farce meat mass with connective and fatty tissue content less than that of manually trimmed beef and separating connective tissue with meat flesh remains and fatty tissue, with following grinding thereof; joining mechanically processed farce meat mass and connective tissue with meat flesh remains and fatty tissue by mixing for producing beef meat farce with connective and fatty tissue content of up to 20 wt%; frying farce to half-ready state; adding fresh cleaned and ground onion and frying for 10-15 min; adding potable water, prepared blanched rice, edible salt, red cracked pepper, black or white cracked pepper; stewing to complete readiness state, with trimmed beef having connective and fatty tissue content of less than 20 wt%, blanched rice and onion being used in the ratio of 1:(0.15-0.29):(0.2-0.3); grinding ready filler in grinder with diameter of discharge grid openings being about 5 mm; mixing and cooling to temperature of less than 50 C; forming pancakes; providing fractional packing and freezing. EFFECT: reduced production cost by using at least part of low-grade raw meat subjected to optimized processing operations and modes for imparting improved functional and processing properties to raw meat and, accordingly, provision for obtaining high-quality product with improved organoleptical and consumer properties. 9 cl, 1 tbl
