steak and imperial stout
v1CurrentFinished Product
Yield
~68 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
beef trim | 6 | kg | ¥9,600 | — | |
black pepper | 7 | g | ¥17 | — | |
soy sauce | 10 | ml | ¥7 | — | |
celery | 225 | g | ¥198 | — | |
carrot | 1 | kg | ¥370 | — | |
chicken stock | 800 | ml | ¥0 | — | |
sligo stout | 1,320 | ml | ¥3,604 | — | |
corn starch | 125 | g | ¥64 | — | |
Dolcie pastry flour | 125 | g | ¥0 | — | |
salt | 30 | g | ¥4 | — | |
packaging | 75 | each | ¥1,875 | — | |
Bay leaf | 2 | g | ¥20 | — | |
garlic | 50 | g | ¥200 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
| Total batch cost | ¥16,708 | ||||
| Cost per unit | ¥246 | ||||
| Suggested retail (30% food cost) | ¥819 | ||||