FIELD: meat industry. SUBSTANCE: method involves preparing raw meat from top-grade semi-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 from first- grade manually trimmed beef by grinding it in grinder having discharge grid with 16-25 mm sized openings, with following additional mechanical trimming by pressing through perforated surface with 2-3 mm sized openings; using semi-fat pork, top-grade beef and meat mass in the ratio of 1:(1.08-1.94):(0.12-1.24); upon completion of preparing of raw meat, grinding top grade beef and semi-fat pork and cutting back fat into plates and freezing; salting raw meat and mixing with meat mass, back fat, garlic, spice and condiment for obtaining of meat farce. EFFECT: improved organoleptical properties of product. 27 cl
