Corned Beed has been a part of Filipino staple food not only for breakfast but it has been more popular when the eatery business introduces the “silog” meal such as Tapsilog short for tapa with egg, Longsilong (longganisa with egg), and Cornsilog ( Corned beef with egg). It is being used in other recipes in replacement to ground beef.
I. ESTIMATED INVESTMENT COST
A.Cost of Utensils
Measuring Cup/ spoon for solid and cup for liquid
(plastic or stainless) – P70.00
Spatula – P49.00
Kitchen Knife – P120.00
Knife sharpener – P240.00
Kitchen Spoon – P89.00
Ladle – P52.00
Potato masher (for corned beef) – P90.00
Stainless bowl 32” – P130.00
Rectangular try, plastic or stainless – P210.00
SUBTOTAL = P1,050.00
B. Equipment Cost
Weighing scale for spices – P379.00
Weighing scale for meat – P900.00
11ft refrigerator – P28,000.00
Polysealer (for sealing of plastics) – P800.00
Styrofoam cooler (for the transport of meat products) – P305.00
C. Raw Materials/Ingredients/Packaging Materials
Beef Brisket cubed 1 ½ inch 1,000 grams – P280.00
Cover Pickle Ingredients:
Refined Salt 1 tbsp. – P0.50
Refined Sugar 1 tbsp. – P0.50
Curing Salt 1 tsp. – P0.25
Phosphate (Dissolved in ¼ cup of water) 1 tsp. – P0.50
Vitamin C powder 1 tsp. – P0.50
Chilled water (to dissolve the four in water)
Add 2 cups of water to the meat and cook with the following ingredients:
Nutmeg 1 tsp. – P1.74
Corned Beed Seasoning 1 tsp. – P0.89
Garlic powder 2 tsp. – P0.73
Vetsin 1 tsp.
Trimix (after cooking) 1 tsp. – P5.08
Carrageenan – P1.54
SUBTOTAL = P12.14
Polyethylene Bags (6’ x 12’) ½ kilo meat products – P.050
Estimated Total Investment Cost = P31,726.64
The curing method is applied in the corned beef making. This involves the application of salt, sugar, nitrate, and other chemical preservatives that kill micro-organisms or delay microbial action.
- Select Quality Meat
- Cut meat into 1 ½ inch. The best beef cut is brisket (punta y pecho) but any cut will do.
- Prepare the cover pickle (40 salinity). Immerse the meat in the cover pickle.
- Cure at room temperature for 8-10 hours or in a refrigerator for 1-2 days. After curing, wash meat for 20 seconds to remove excess salt.
- Remove meat from the stock (sabaw) and flakes.
- Pack in Polyethylene and keep it inside the freezer.
- The meat will produce 700g of lean and 300g of stock (sabaw)
- To get the yield of 1,000g to bring to a boil of the following until they thicken, and add to 700g meat
For a 300g stock, the solution adds ½ tsp. Vetsin after flaking. 2 tbsp. Trimix and 1 tsp. Carrageenan (Previously dissolved in ¼ cup of water.
- To increase yield., 100 100-200g of pork skin to the meat before pressure cooking.
III. ESTIMATED COSTING AND PRICING
Raw Material (1kg of Beef meat) – P280.00
Ingredients Used – P12.14
Packaging Materials – P0.50
TOTAL DIRECT COST OF PER KG. – P292.64
Labor cost (P100/day per 35kg produce 2 workers) – P5.71
Transportation cost – P4.30
Water and electricity – P17.15
Contingency cost – P29.26
TOTAL INDIRECT COST PER KG. – P56.42
After mixing all the ingredients with the 1kg meat, the finished product should weigh a total of 1.3kg.
Total Direct Cost – P292.64
Add: Total Indirect Cost – P56.42
Total over the 1.3kg produce – P349.06 / 1.3KG
Production Cost per KG. – P268.51
Production Cost per KG. – P268.51
Add: 10% mark up of the production cost – P26.85
Selling price per kg – P295.36
Market price per kg – P300.00
- The higher the volume of production per day (i.e more than 35kgs), the lower the production cost, thus increasing the markup to more than 10%.
- If the price per kg is lower compared with the existing market price, increase markup price more than 10%.