FIELD: meat industry. SUBSTANCE: method involves preparing raw meat from manually trimmed beef having muscular tissue with connective and fatty tissue content below 20 wt% by mechanical processing of basic raw meat for improving structural and mechanical properties of connective tissue initially by grinding basic 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 in single process and following additional grinding and separating of pressed farce meat mass with connective and fatty tissue content below that of basic raw meat; mixing separated farce meat mass and additionally ground connective tissue with meat flesh and fatty tissue remains for obtaining of meat farce; preparing raw meat of pork and raw cereal components: hydrated soya protein, bulb onion, garlic, wheat flour, eggs or melange, salt, spice and condiment; using raw meat of beef, raw meat of pork and hydrated soya protein in the ratio of 1:(0.6- 0.95):(0.4-0.65); preparing meat-and-cereal farce by mixing preliminarily prepared components and adding water or ice-water mixture in an amount of up to 30% by total weight of mixed components; cooling and packing; forming beefsteaks from obtained farce; breading, cooling and packing beefsteaks. EFFECT: improved organoleptical and consumer properties of product, reduced production costs by using lower grade raw meat for producing of high-quality product by improving functional and mechanical properties of raw meat due to optimal processing operations and modes. 29 cl, 2 ex
