steak shiraz
v1CurrentFinished Product
Yield
~66 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging and bank fee | 66 | each | ¥3,960 | — | |
CG Chuck | 6.5 | kg | ¥12,025 | — | |
Sautee Onions 50% | 1 | kg | ¥750 | — | |
dried thyme | 5 | g | ¥35 | — | |
rosemary | 7 | g | ¥28 | — | |
star anise | 5 | g | ¥33 | — | |
Bay leaf | 3 | each | ¥29 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 40 | g | ¥5 | — | |
celery | 300 | g | ¥264 | — | |
carrot | 2 | kg | ¥740 | — | |
garlic | 40 | g | ¥160 | — | |
tomato paste | 80 | g | ¥61 | — | |
redwine | 750 | ml | ¥1,800 | — | |
soy sauce | 20 | ml | ¥14 | — | |
| Total batch cost | ¥19,928 | ||||
| Cost per unit | ¥302 | ||||
| Suggested retail (30% food cost) | ¥1,006 | ||||