FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed semi-fat and non-fat pork, side fat, top-grade trimmed beef, as well as meat mass with connective and fatty tissue content corresponding to that of top-grade beef produced from first-grade manually trimmed beef by grinding in grinder having discharge grid with openings of 16-25 mm diameter and additional mechanical trimming by pressing through perforated surface having 2-3 mm sized openings, top-grade trimmed beef, semi-fat trimmed pork and non-fat trimmed pork being used in the ratio of 1:(1.5-3.2):(3.6-6.6); grinding raw meat: top-grade beef, semi-fat pork and non-fat pork; salting and mixing with meat mass and ground side fat, spice and condiment for obtaining meat farce. EFFECT: improved quality, organoleptical and consumer properties by separate optimized operations and modes in accordance with used raw meat, and reduced production cost. 27 cl, 5 ex
