FIELD: meat industry. SUBSTANCE: method involves two-staged mechanical processing of basic raw meat comprising manually trimmed beef containing connective and fatty tissue in an amount not in the excess of 20%; first stage involving grinding manually trimmed beef in grinder having discharge grid with openings of 16-25 mm diameter, second stage involving mechanical processing during additional mechanical trimming of manually trimmed beef by pressing through perforated surface having 2-3 mm sized openings of meat farce mass containing about 12% of connective and fatty tissue; separating connective tissue with meat flesh and fat tissue remains and grinding; joining mechanically processed meat farce mass and ground connective tissue with meat flesh and fatty tissue remains by mixing for obtaining meat farce containing no more than 20% of connective and fatty tissue. EFFECT: improved and stable quality, increased organoleptical properties of finished product due to improved structural-mechanical properties of raw meat mass achieved by optimal processing modes. 9 cl
