FIELD: meat industry. SUBSTANCE: method involves separating muscles from blade and shoulder bone of beef half carcasses cooled to temperature inside shoulder not below 4 C or defrosted to temperature not below 1 C; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside separated raw meat and temperature of salt brine at outlet ends of injector needles being equal to one another or differing by no more than 1 C in temperature range of 1-4 C; injecting salt brine at least twice under pressure of from 1,5•105 Pa to 2,0•105 Pa; massaging in vacuum massaging apparatus for about 16 hours while vacuum evaporation at rotational speed of vacuum massaging apparatus drum of 3-8 rev/min to provide temperature of raw meat at the end of massaging process not in the excess of 4 C; holding raw meat for maturation for at least 24 hours; rubbing raw meat with mixture of ground garlic and cracked black pepper; providing thermal processing including slight drying with hot air circulating in hermetically sealed thermal chamber at temperature of 64-66 C and relative humidity of 28-30% for 40-60 min, smoking in the same thermal chamber at temperature of 76-78 C and relative humidity of 25-28% for 40-60 min, and cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside ready product is 68-72 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, improved quality and biological value of ready product, and reduced production cost. 12 cl, 1 tbl, 2 ex
