Chunky Steak CG 5
v1CurrentFinished Product
Yield
~45 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
redwine vinegar | 50 | ml | ¥50 | — | |
CG Chuck | 5 | kg | ¥9,250 | — | |
garlic powder | 3 | g | ¥18 | — | |
eggs | 1 | each | ¥56 | — | |
corn starch | 90 | g | ¥46 | — | |
Dolcie pastry flour | 90 | g | ¥0 | — | |
salt | 30 | g | ¥4 | — | |
black pepper | 5.6 | g | ¥13 | — | |
packaging | 60 | each | ¥1,500 | — | |
water | 600 | ml | ¥0 | — | |
chicken stock | 800 | ml | ¥0 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
tomato paste | 52 | g | ¥40 | — | |
worcestershire sauce | 40 | ml | ¥17 | — | |
Bay leaf | 3.2 | each | ¥31 | — | |
soy sauce | 20 | ml | ¥14 | — | |
| Total batch cost | ¥11,789 | ||||
| Cost per unit | ¥262 | ||||
| Suggested retail (30% food cost) | ¥873 | ||||