FIELD: meat industry. SUBSTANCE: method involves preparing raw meat from non-fat trimmed pork, back fat, top-grade trimmed beef, and meat mass with connective and fatty tissue content corresponding to that of top-grade beef; producing meat mass by grinding first-grade manually trimmed beef in grinder having discharge grid with 16-25 mm sized openings, with following additional mechanical trimming with the use of perforated surface having 2-3 mm sized openings; using non-fat trimmed pork, top-grade trimmed beef and meat mass for preparing of meat farce in the ratio of 1:(0.39-0.79):(0.07- 0.54); upon completion of preparing raw meat, grinding top-grade beef and non-fat pork; salting raw meat and mixing with meat mass, ground back fat, spice and condiment for obtaining of meat farce. EFFECT: improved organoleptical properties of final product. 27 cl, 5 ex
