FIELD: meat industry. SUBSTANCE: method involves two-staged mechanical processing of raw meat including manually trimmed beef with connective and fatty tissue content below 10%: first stage involving grinding of manually trimmed beef in grinder having discharge grid with openings of 16-25 mm diameter and second stage involving mechanical processing for additional mechanical trimming of manually trimmed beef by pressing through perforated surface having openings of 2-3 mm sized openings of farce meat mass with connective and fatty tissue content below 6% and separating connective tissue with meat flesh and fatty tissue remains, with following grinding thereof; joining mechanically processed farce meat mass and ground connective tissue with meat flesh and fatty tissue remains by mixing for obtaining meat farce with connective and fatty tissue content below 10%. EFFECT: improved organoleptical properties of ready meat farce by imparting improved structural-mechanical properties to raw meat due to proper selection of mechanical processing mode. 9 cl, 2 ex
