Chunky Steak trim 2
v1CurrentFinished Product
Yield
~90 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
beef trim | 8 | kg | ¥12,800 | — | |
packaging and bank fee | 90 | each | ¥5,400 | — | |
eggs | 1 | each | ¥56 | — | |
corn starch | 75 | g | ¥38 | — | |
Dolcie pastry flour | 125 | g | ¥0 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 75 | g | ¥10 | — | |
packaging | 90 | each | ¥2,250 | — | |
water | 500 | ml | ¥0 | — | |
chicken stock | 500 | ml | ¥0 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
tomato paste | 80 | g | ¥61 | — | |
worcestershire sauce | 80 | ml | ¥34 | — | |
Bay leaf | 4 | each | ¥39 | — | |
soy sauce | 50 | ml | ¥35 | — | |
| Total batch cost | ¥21,497 | ||||
| Cost per unit | ¥239 | ||||
| Suggested retail (30% food cost) | ¥796 | ||||