FIELD: meat industry. SUBSTANCE: method of producing farce involves preparing raw meat from manually trimmed beef with muscular tissue comprising connective and fatty tissue content below 20 wt% through mechanical processing of basic raw meat for improving structural-mechanical properties of connective tissue by initial grinding of raw meat in grinder having discharge grid with 16-25 mm sized openings, with following additional mechanical trimming of ground raw meat and separating of connective tissue with meat flesh and fatty tissue remains from it in single process and following additional grinding and separating of pressed out farce meat mass having connective and fatty tissue content lower than that of raw meat; mixing separated farce meat mass and additionally ground connective tissue with meat flesh and fatty tissue remains for obtaining of meat mass; preparing raw meat of fat trimmed pork and raw cereal components: hydrated soya protein, bulb onion, wheat bread, eggs or melange, salt, spice and condiment; using raw beef, raw pork, soya protein and wheat bread in the ratio of 1:(2.1-3.8): (1.07-2.2): (0.9-1.9); preparing meat-and-cereal farce by mixing said components and adding water or ice-water mixture in an amount of up to 30% by weight of components; cooling and packing. Method of producing cutlets from farce involves forming cutlets from said farce; breading; cooling and packing. EFFECT: increased organoleptical and consumer properties of product, reduced production cost by using lower quality raw meat for producing of high-quality product due to improved structural-mechanical properties of processed raw meat and optimized processing operations and modes. 24 cl
