FIELD: meat industry. SUBSTANCE: method involves two-staged mechanical processing of basic raw meat including manually trimmed beef containing no more than 12% of connective and fatty tissue, first stage involving grinding of manually trimmed beef in grinder having discharge grid with openings of 16-25 mm diameter, and second stage involving mechanical processing for additional mechanical trimming of ground manually trimmed beef by pressing through perforated surface having 2-3 mm sized openings of meat farce mass containing no more than 6 wt% of connective and fatty tissue; separating connective tissue with meat flesh and fatty tissue remains and grinding; joining mechanically processed meat farce mass and ground connective tissue with meat flesh and fatty tissue remains by mixing for producing meat farce comprising no more than 12 wt% of connective and fatty tissue. EFFECT: improved and stable quality, high organoleptical properties of finished product due to improved structural-mechanical properties of raw meat provided by optimal processing modes. 9 cl, 2 ex
