A crop threshing method involves threshing a grain crop, thereby causing the grain to separate into an edible grain portion and a non-grain portion of the crop. The threshing process uses a beater-type threshing drum, and continuously exposing the edible portion traveling through the threshing drum to a magnetic fields. Magnetic exposure of the edible portion during the threshing process is conducted by increasing the initial speed of crop mass fed into the threshing drum from 1.8 to 8.0 meters per second, a distance between threshing hammers during the threshing process is increased from 180 mm to 280 mm, and the number of threshing hammers is increased from six to twelve. Magnetic exposure of the edible portion during the threshing process is conducted by increasing the drum diameter from 380 mm to 800 mm with a constant developed concave length.
