FIELD: meat industry. SUBSTANCE: method involves two-staged mechanical processing of basic raw meat, i.e., manually trimmed beef having connective and fatty tissue content below 6%, first stage including grinding manually trimmed beef in grinder having discharge grid openings of 16-25 mm diameter, second stage including mechanical processing during additional mechanical trimming of manually trimmed beef by pressing farce meat mass with connective and fatty tissue content below 3% through perforated surface with 2-3 mm sized openings; separating and grinding connective tissue with meat flesh and fatty tissue remains; joining mechanically processed farce meat mass and ground connective tissue containing meat flesh and fatty tissue remains by mixing for obtaining of meat farce with connective and fatty tissue content below 6%. EFFECT: improved structural and mechanical properties of basic row meat due to optimal preparing and processing procedures and modes and, accordingly, improved properties of meat farce. 9 cl, 2 ex
