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

How to Start a Corned Beef Making Business

I. Estimated Investment Cost

corned beef

C. Raw Materials/ Ingredients/ Packaging Material
corned beef
corned beef

II. 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 1/2inches. 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. After curing, wash meat for 20 seconds to remove excess salt.
5. Cook in pressure cooker for 45-60 minutes or in open fire for 4-6 hours. Mix the cooking ingredients with 2 cups of water.
6. Remove meat from the stock (sabaw) and flake.
7. Pack in polyethylene bags and keep inside a freezer.

Yield:
• 1kg. meat will produce 700 g. of lean and 300 g. of stock (sabaw).
• To get the yield of 1000 g., bring to a boil the following until they thicken, and add to 700 g. meat: For a 300 g. stock solution add ½ tsp. Vetsin after flaking, 2 tbsp. Trimix, and 1 tsp. Carageenan (previously
dissolved in ¼ cup water.

To increase yield, add 100-200 g. of pork skin to the meat before pressure cooking.

III. Estimated Costing and Pricing
Product Costing

Direct Cost
corned beef

Indirect Cost
corned beef

Production Cost
After mixing all ingredients with the 1 kg. meat, finished product should weigh a total of 1.3 kgs.

corned beef
* The higher the volume of production per day (i.e., more than 35 kgs.), 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%.

IV. Registration Requirements
– Registration of Business Name
– Mayor’s Permit/ Residence Certificate and Sanitary Permit
– Tax Identification Number (TIN)
– BFAD Certificate

V. Technical Institutions
Department of Trade and Industry – Cottage Industry
Technology Center (DTI-CITC)

20 Russet St.,SSS Village, Marikina City
Tel. Nos.: (632) 942.3974 / 948.2875 / 941.4516
Fax: (632) 942.0107
Email: citc_dti@yahoo.com

Department of Science and Technology – Science and
Technology Information Institute (DOST-STII)

Gen. Santos Ave. Upper Bicutan, Taguig, Metro Manila
Tel. Nos.: (632) 837.2191 to 95
Telefax: (632) 837.7520
Website: www.stii.gov.ph

Technology Resource Center (TRC)
103 J. Abad Santos St., Little Baguio, San Juan
Tel. No.: 727.6205 loc. 200
Website: www.trc.dost.gov.ph

Ultima Entrepinoy
Nutrition Foundation of the Philippines Bldg.
107 E. Rodriguez Sr., Avenue, Quezon City
Tel. No.: 742.7866/ 411.1349/ 742.0826

Source: dti.gov.ph

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