Zamboanga Spanish Beef (Food Business)

Generating sustainable family income has been viewed as the first option of each individual In order to survive. The food business is considered as one of the stable sources of livelihood in the country. If one could venture on utilizing the domestic resources in this type of endeavor, the promising avenue for an alternative livelihood will be possible. This may not only cater the well-established entrepreneur but most especially to those who are poor who toil for even a little comfort and ease.

Food processing using meat of any kind is considered as a profitable business enterprise. In region 9, market for canned meat is not yet established compared with the tasty canned delicacy known as “Spanish Sardines”. However, the Department of Agriculture thru the Regional Food Processing and Research Center (RFPRC) proved that beef can be more tasty and value can be added to the commodity by coming up with a new processed product known as “Zamboanga Spanish Beef”.

Materials: (2007 Cost Analysis)

  • 23 pcs Bottle/Cans, P109.25
  • 23 pcs Labelling, P34.50

Ingredients: (2007 Cost Analysis)

  • 3 kg. Beef (lean meat), P450
  • 4 1/2 tbsp Coarse Salt, P0.30
  • 1 1/2 tsp Curing Salt, P0.90
  • 3 tsp Phosphate, P1.50
  • 3/4 cup Water (chilled), P0.15
  • 6 cups Corn Oil, P65
  • 1 1/2 cup Pickles, P30
  • 60 pcs Pepper corn, P5
  • 45 pcs Sili Labuyo, P5
  • 15 pcs Laurel leaf, P5
  • 1/2 tsp MSG (Vetsin), P1

Procedure

  1. Select good quality of lean meat as raw material. Soft and tender lean meat from younger cow is preferred;
  2. Wash thoroughly, trim, and weigh;
  3. Slice the meat lengthwise;
  4. Prepare and measure all the ingredients;
  5. Mix the ingredients (Phosphate, curing salt and coarse salt in 3/4 cup water) with meat;
  6. Cure at room temperature within 8-10 hours or refrigerate for 1-2 days;
  7. Deep fry the meat for at least 5 minutes and drain
  8. Place meat into the bottle together with the rest of the ingredients;
  9. Exhaust for 30 minutes at 180 °F;
  10. Pressurize for one hour at 200 °F;
  11. Cool, label and seal;
  12. Store at room temperature.

2007 Cost Analysis and Return

  • Ingredients/Materials, P707.60
  • Labor and other costs, P136.50
  • Total Cost, P844.11

Production:

  • Total yield 4.14 kgs = 23 bottles/cans
  • Selling price @P65/bot x 23 = P1,495
  • Less: Production cost = P844.11
  • Net income = P650.89
  • ROI = 77%

For more information, contact:

Department of Agriculture
Western Mindanao Integrated Agricultural Research Center (WESMIARC)
Sanito, Ipil, Zamboanga Sibugay
TelefexNo. (062)-3332-537
Tel. No.(062)-3332-877

Source of technology: Gadon, Linda G. Zamboanga Spanish beef profitability and consumers acceptability. Department of Agriculture – Regional Food Processing and Research Center. Zamboanga City. 2007.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>