FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed semi-fat pork, first-grade trimmed beef, and meat mass containing connective and fatty tissue in an amount corresponding to that of first-grade beef produced from second-grade beef of manual trimming by grinding in grinder with discharge grid having openings of 16-25 mm diameter, with following additional mechanical trimming by pressing through perforated surface having 2-3 mm sized openings, with trimmed semi-fat pork, first-grade trimmed beef and meat mass being used in the ratio of 1:(0.26-0.55): (0.02-0.35); providing grinding of first-grade beef and semi-fat pork; salting raw meat; mixing with spice and condiment for producing meat farce. Method allows raw meat of lower grade to be processed so that raw meat with improved functional-processing properties is produced due to the usage of optimized procedures and modes. EFFECT: increased quality, improved organoleptical and consumer properties of finished product and reduced production costs. 29 cl
