FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of muscle in back region of beef half carcasses and in the form of cooled back pork fat used in the ratio of (8.5-9.5):(1.5-0.5); preparing salt brine and salting 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; providing cyclic massaging of raw beef in vacuum massaging apparatus for 15-17 hours; holding outside massaging apparatus for maturation with following cutting into bars and dusting each bar with decorative mixture of spice and condiment; simultaneously cutting back pork fat cooled to temperature of about 1 C into 0.5 cm thick plates; forming rolled product by placing layer of at least one plate of back pork fat into rectangular mold covered with cellophane; placing decorated raw beef bars onto back pork fat layer up to the top end of mold; wrapping laid raw meat with lower back pork fat plate and covering from the top with cellophane; closing mold with cover and directing to thermal chamber for thermal processing; providing two-staged cooking: first stage being performed for 55-65 min at temperature of 59-61 C and second stage at temperature of 76-78 C until temperature inside rolled product is 68-74 C; slightly pressing mold and directing for cooling; extracting cooled rolled product from mold; removing cellophane; trimming for removal of roughness; packing. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of ready product. 15 cl, 1 tbl, 4 ex
