FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of manually trimmed beef having muscular tissue containing no more than 20 wt% of connective and fatty tissue by mechanical processing of basic raw meat initially through grinding of raw meat in grinder having discharge grid with openings of 16-25 mm diameter, with following additional mechanical trimming of ground raw meat and separating by single process of connective tissue containing meat flesh and fatty tissue remains and following additional grinding thereof and separating pressed meat farce mass with connective and fatty tissue content below that of basic raw meat; mixing separated farce meat mass and additionally ground connective tissue with meat flesh and fatty tissue remains; preparing raw plant components: fresh cleaned blanched cabbage, bulb onion, wheat flour, eggs or melange, edible salt, spice and condiment, with raw beef, raw pork, fresh blanched cabbage and wheat flour being used in the ratio of 1:(0.7-1.3):(0.9-1.4):(0.3-0.6); preparing farce by mixing 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 finished product. EFFECT: improved organoleptical and consumer properties of finished product by using optimal operations and modes of processing raw meat providing improved functional-processing properties of raw meat, and reduced production cost. 24 cl, 2 ex
