Steak and creamy pepper brisket
v1CurrentComponent
Yield
~120 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
CG brisket | 20 | kg | ¥50,000 | — | |
soy sauce | 90 | g | ¥63 | — | |
Bouillon | 120 | g | ¥600 | — | |
garlic powder | 75 | g | ¥450 | — | |
Onion powder | 150 | g | ¥240 | — | |
COLFLO67 | 450 | g | ¥405 | — | |
brandy | 750 | ml | ¥975 | — | |
water | 3 | l | ¥0 | — | |
cream, heavy 42 | 2,000 | ml | ¥2,800 | — | |
garlic powder | 45 | g | ¥450 | — | |
eggs | 1 | each | ¥56 | — | |
black pepper | 100 | g | ¥240 | — | |
salt | 60 | g | ¥8 | — | |
| Total batch cost | ¥56,107 | ||||
| Cost per unit | ¥468 | ||||
| Suggested retail (30% food cost) | ¥1,559 | ||||