FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of manually trimmed beef having muscular tissue containing connective and fatty tissue in an amount of no more 20 wt% by mechanical processing of basic raw meat; grinding basic raw meat in grinder having discharge grid with openings of 16-25 mm diameter; preparing raw meat of fat trimmed pork and components of plant raw material, such as hydrated soya protein, bulb onion, garlic, as well as eggs or melange, edible salt, flavoring and aromatic spice and condiment, with raw meat of beef, pork and hydrated soya protein being used in the ratio of 1: (0.1-0.3):1; preparing meat-and-plant farce by mixing all prepared components and adding water or ice-water mixture in an amount of up to 30% by total weight of components to be mixed; cooling and packaging ready product. Method involves producing farce with following forming, dusting and packaging of cutlets. EFFECT: improved organoleptical and consumer properties of finished product, reduced production costs, increased productivity by optimized individual operations and modes in accordance with used raw meat. 24 cl, 2 ex
