FIELD: meat industry. SUBSTANCE: method involves separating internal muscles of beef half carcass region, half carcasses being cooled to temperature inside hip portion not in the excess of 4 C or defrosted to temperature inside hip portion not below 1 C; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside 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; introducing salt brine at least twice under pressure of from 1,5•105 Pa to 2,0•105 Pa; massaging raw meat in vacuum massaging apparatus for about 16 hours while vacuum evaporation at rotational speed of vacuum massaging apparatus drum of 3-8 rev/min so that temperature of raw meat at the end of massaging process does not exceed 4 C; holding raw meat for maturation for about 24 hours; rubbing matured raw beef with mixture of ground garlic and cracked black pepper; providing thermal processing including slight drying in hermetically sealed thermal chamber at temperature of 64-66 C and relative humidity of 28-32% for 40-60 min, smoking in the same thermal chamber at temperature of 76-78 C for 40-60 min until outer surface of product acquires dark-yellow color, and cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside smoked and cooked beef product is 68-72 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of ready product, and reduced production cost. 12 cl, 1 tbl, 2 ex
