A method of producing bone meal, which involves breaking up bones, separating fat from the bone matter, drying and grinding bones, characterized in that raw bones are broken up to obtain granulation of up to 20 mm, defatted by dry-heating at the temperature of 85 to 95 degrees C for 15 to 20 minutes, then hot bones are pressed in an expeller and subsequently the crushed bone matter is dried to a dry-substance content of up to 90 percent and afterwards it is ground in a beater mill to obtain bone meal and cooled down.
