Chunky Steak trim 6.5 kg
v1CurrentFinished Product
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
beef trim | 6.5 | kg | ¥10,400 | — | |
eggs | 1 | each | ¥56 | — | |
corn starch | 60 | g | ¥31 | — | |
Dolcie pastry flour | 120 | g | ¥0 | — | |
water | 900 | l | ¥0 | — | |
salt | 45 | g | ¥6 | — | |
black pepper | 8 | g | ¥19 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
chicken stock | 800 | ml | ¥0 | — | |
Onion powder | 10 | g | ¥16 | — | |
garlic powder | 7 | g | ¥42 | — | |
tomato paste | 65 | g | ¥49 | — | |
worcestershire sauce | 50 | ml | ¥21 | — | |
soy sauce | 20 | ml | ¥14 | — | |
Bay leaf | 4 | each | ¥39 | — | |
| Total batch cost | ¥11,444 | ||||
| Cost per unit | ¥191 | ||||
| Suggested retail (30% food cost) | ¥636 | ||||