Chunky Steak and cheese trim 6.5
v1CurrentFinished Product
Yield
~63 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
beef trim | 6.5 | kg | ¥10,400 | — | |
mix cheese OZ | 1.5 | kg | ¥3,300 | — | |
packaging and bank fee | 60 | each | ¥3,600 | — | |
garlic powder | 4 | g | ¥24 | — | |
eggs | 1 | each | ¥56 | — | |
corn starch | 200 | g | ¥102 | — | |
salt | 45 | g | ¥6 | — | |
black pepper | 7 | g | ¥17 | — | |
water | 750 | l | ¥0 | — | |
chicken stock | 750 | ml | ¥0 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
tomato paste | 65 | g | ¥49 | — | |
worcestershire sauce | 50 | ml | ¥21 | — | |
Bay leaf | 4 | each | ¥39 | — | |
soy sauce | 35 | ml | ¥25 | — | |
| Total batch cost | ¥18,389 | ||||
| Cost per unit | ¥292 | ||||
| Suggested retail (30% food cost) | ¥973 | ||||