steak shiraz shanks
v1CurrentFinished Product
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
beef Shank | 8 | kg | ¥12,800 | — | |
Sautee Onions 50% | 1 | kg | ¥750 | — | |
rosemary | 5.353 | g | ¥21 | — | |
Bay leaf | 2 | each | ¥20 | — | |
black pepper | 8 | g | ¥19 | — | |
salt | 30 | g | ¥4 | — | |
celery | 250 | g | ¥220 | — | |
carrot | 1 | kg | ¥370 | — | |
garlic | 30 | g | ¥120 | — | |
tomato paste | 65 | g | ¥49 | — | |
redwine | 750 | ml | ¥1,800 | — | |
soy sauce | 15 | ml | ¥11 | — | |
| Total batch cost | ¥16,184 | ||||
| Cost per unit | ¥270 | ||||
| Suggested retail (30% food cost) | ¥899 | ||||