Starting a Business in Making Homemade Corned Beef

Corned beef has been a part of Filipino staple food not only forbreakfast but a has been more popular when the eatery business introduce the “silog” meal such as Tapsilog short for tapa, sinangag (fried rice), and itlog (egg), Longsilog (longanisa), and the Cornsilog (corned beef).  It is also being used in other recipe in replacement to ground beef.

Estimated Investment Cost (in Php based on 2009 prices)

1.    Cost of Utensils

  • Measuring cup/spoon for solid and cup for liquid (plastic or stainless) – 70.00
  • Spatula – 49.00
  • Kitchen knife – 120.0
  • Knife sharpener – 240.00
  • Kitchen spoon – 89.00
  • Ladle – 52.00
  • Potato masher (for corned beef) – 90.00
  • Stainless bowl 32″ – 130.00
  • Rectangular tray, plastic or aluminum – 210.00
  • Subtotal – P1,050.00

2. Equipment

  • Weighing scale for spices – 379.00
  • Weighing scale for meat – 900.0
  • 11 cu. ft. refrigerator – 28,000.00
  • Polysealer (for sealing of plastic bags) – 800.00
  • Styrofoam cooler (for transport of meal products) – 305.00
  • Subtotal – P30,384.00

3. Meat material

  • 1 kg Beef brisket cubed 1 1/2 inches

4. Cover pickle ingredients:

  • 1 T Refined salt
  • 1 T Refined Sugar
  • 1 t Curing salt
  • 1/4 t Vitamin C powder
  • 1 cup Chilled water (to dissolve salt, sugar, curing salt, vit. c)
  • 1 t Phosphate (dissolved in 1/4 cup water)

4. Pre-cook meat. Add 2 cups water to the meat and cook with the following:

  • 1 t Nutmeg
  • 1 t Corned beef seasoning
  • 2 T Garlic powder
  • 1 t MSG
  • 1/2 t Carageenan

5. Packaging

  • Polyethylene bags (6″ x 12″, for 1/2 kg meat production)

Estimated total  investment cost – P31,726.64

Procedure

The curing method is applied in corned beef making. This involves the application of salt, sugar, nitrate, and other chemical preservatives that kill micro-organisms or delay microbial action.

  1. Select quality meat.
  2. Cut meat into 1 1/2 inches. The best beef cut is brisket (punta y pecho) but any cut will do.
  3. Prepare the cover pickle (40 salinity). Immerse the meat in the cover pickle.
  4. Cure at room temperature for 8-10 hours or in a refrigerator for 1-2 days.
  5. After curing, wash meat for 20 seconds to remove excess salt.
  6. Cook in pressure cooker for 45-60 minutes or in open fire for 4-6 hours.
  7. Mix the cooking ingredients with 2 cups of water.
  8. Remove meat from the stock (sabaw), and flake with fork.
  9. Pack in polyethylene bags and keep inside a freezer.

Yield:

  • 1 kg. meat will produce 700 g of lean and 300 g of stock.
  • To get the yield of 1 kg, bring to a boil the following until they thicken, and add to 700 g. meat:
    For a 300 g. stock solution add 1/2 tsp. MSG after flaking, 2 tbsp. Trimix, and 1 tsp. Carageenan (previously dissolved in 1/4 cup water.
  • To increase yield, add 100-200 g. of pork skin to the meat before pressure cooking.

Estimated Costing and Pricing (based on 35 kg average daily production)

  • A. Direct cost (raw materials, ingredients, packaging) – 292.64
  • B. Indirect cost (labor, transportation, water, electricity, contingency) – 56.42
  • C. Production cost (A+B) /1.3 kg produced – 268.51
  • D. Product pricing (C+10% markup) – 295.36
  • Market price per kilo – P300.00

Tip:

  • The higher the volume of production per day (more than 35 kg), the lower the production cost, thus increasing the markup to more than 10%.
  • If price per kilogram is lower compared with the existing market price, increase markup to more than 10%.

Registration Requirements

  • Business name registration (www.bnrs.dti.gov.ph)
  • Mayor’s/Business Permit (check your local municipality/city)
  • BIR TIN (www.bir.gov.ph)
  • BFAD Certificate (www.bfad.gov.ph)

Financing Facility

  • GSIS Family Bank ([02] 706-0487 to 90 loc. 155)
  • NLDC ([02] 914-7290 to 97)
  • Opportunity Microfinance Bank ([02] 630-0141 loc 222/229)
  • People’s Credit and Finance Corp (www.pcfc.gov.ph)
  • PMDF ([02] 641-2207, 642-3895)
  • Small Business Corp. ([02] 751-1888)

Technical Assistance (Training and Seminar)

  • DTI-CITC ([02] 942-3974, 948-2875, 941-4516)
  • DOST-STII ([02] 837-2191 to 95, www.stii.dost.gov.ph)

For meat processing ingredients and training, contact:

Spices & Foodmix House
Nutrition Foundation of the Philippines Bldg.
107 E. Rodriguez Sr. Ave., Quezon City
Tel: (02) 411-1349, 742-0826/7866
Email: [email protected]
Web: www.spicesandfoodmix.com

source: Ms. Lulu Rivera of UEC, DTI-PTTC

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