Chunky Steak tallow
v1CurrentFinished Product
Yield
~70 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
chicken stock | 2 | l | ¥0 | — | |
beef trim | 10 | kg | ¥16,000 | — | |
Sautee onion 70% | 2 | kg | ¥1,500 | — | |
eggs | 1 | each | ¥56 | — | |
corn starch | 100 | g | ¥51 | — | |
Dolcie pastry flour | 125 | g | ¥0 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 75 | g | ¥10 | — | |
tomato paste | 80 | g | ¥61 | — | |
water | 500 | ml | ¥0 | — | |
packaging | 90 | each | ¥2,250 | — | |
worcestershire sauce | 80 | ml | ¥34 | — | |
garlic | 40 | g | ¥160 | — | |
Bay leaf | 4 | each | ¥39 | — | |
soy sauce | 50 | ml | ¥35 | — | |
| Total batch cost | ¥20,220 | ||||
| Cost per unit | ¥289 | ||||
| Suggested retail (30% food cost) | ¥963 | ||||