FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed beef with connective and fatty tissue content below 20% by two-staged mechanical processing: first stage including grinding of manually trimmed beef in grinder having discharge grid with openings of 16-25 mm diameter and second stage including additional mechanical trimming of ground manually trimmed beef through perforated surface having 2-3 mm sized openings for obtaining farce meat mass with smaller connective and fatty tissue content as compared to manually trimmed beef; separating connective tissue with meat flesh and fatty tissue remains with following grind thereof; joining mechanically trimmed farce meat mass and ground connective tissue with meat flesh and fatty tissue remains by mixing for obtaining beef meat farce with connective and fatty tissue content below 20% having improved structural- mechanical properties; adding into meat farce hydrated soya protein in an amount of 66-69% by weight of obtained beef meat farce; adding edible salt, spice and condiment, water or water-ice mixture in an amount of 20-25% by weight of raw meat; mixing for 6-8 min until obtaining homogeneous meat farce having temperature of at least 8 C; packing; cooling of slightly freezing or freezing packages. EFFECT: improved and stable organoleptical properties of ready product by imparting improved structural-mechanical properties to raw meat due to proper selection of mechanical processing mode. 11 cl, 3 ex
