Steak and pepper
v1CurrentFinished Product
Yield
~89 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
eggs | 1 | each | ¥56 | — | |
chicken stock | 500 | ml | ¥0 | — | |
JD Chuck | 8 | kg | ¥15,200 | — | |
Sautee Onions 50% | 1 | kg | ¥750 | — | |
black pepper | 75 | g | ¥180 | — | |
salt | 80 | g | ¥10 | — | |
garlic powder | 4 | g | ¥24 | — | |
Bay leaf | 2 | g | ¥20 | — | |
water | 500 | ml | ¥0 | — | |
packaging | 89 | each | ¥2,225 | — | |
worcestershire sauce | 80 | ml | ¥34 | — | |
tomato paste | 80 | g | ¥61 | — | |
soy sauce | 50 | ml | ¥35 | — | |
redwine vinegar | 50 | ml | ¥50 | — | |
| Total batch cost | ¥18,645 | ||||
| Cost per unit | ¥209 | ||||
| Suggested retail (30% food cost) | ¥698 | ||||