Ranch Presentation

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The document discusses beef cattle ranching, including weaning calves, bulls, ranch tools, grasses and soil composition, water absorption rates, round bales, and marketing strategies. It also provides data on price and weights at different stages of production as well as a cost comparison over time showing increased profits per acre and cow from 2001 to 2008.

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Water Absorbtion 3ft long 1ft wide 6in deep 1% organic matter holds 40 lbs of water 7% organic matter holds 170 lbs of water

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Cost Comparison 2001 2008 Stocking Rate 3.4 5.2 Cost of Brush Mgt 0 $8 Pregnancy Rate 91.7% 100% Weaning Rate 100% 100% Actual lbs weaned/cow 436 562 Actual lbs weaned/Acre 122 98 Calf Market Value $339 $542 2001 2008 Feed Cost/Cow $290 $40 Lease Cost/Cow $64 $103 Vet Cost/Cow $31 $31 Maintenance/Cow $144 $116 Total Cost $530 $291 Net Profit/Acre ($53) $43 Net Profit/Cow ($191) $251

Assesment - Ala carte menu Standard Recipe Card Name of dish: Wild mushroom Portion nos.: 25 Ref.source: Total Cost: $100 Portion size.: 150 Portion Cost: $5.06 Sales Price at $20.00 30% ( Food Cost) Desired Sales Price 22 Desired Food Cost % 30.0% Sales Price 22 Food Cost % 25.3% Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Potatoes Brush 5.625 Kg $3.00 Kg $19.88 Tomatoes Riped 2.025 kg $8.67 kg $20.56 Zuchini Cut into 4cm 4.900 kg $4.90 kg $24.01 Red Onion Sliced, Round 0.355 kg $3.50 kg $1.24 Olive oil Extra virgin 0.179 lts $10.00 lts $1.79 Oregano leaves Dried 0.105 kg $256.00 kg $26.88 Sweet paprika 0.052 kg $20.00 kg $1.04 $0.00 $0.00 $0.00 Total Cost 100 Portion Cost $4.00 Standard Recipe Card Name of dish: Pan roasted duck breast Portion nos.: 25 Ref.source: Total Cost: $125 Portion size.: 150 Portion Cost: $5.00 Sales Price at $20.00 30% ( Food Cost) Desired Sales Price $16.86 Desired Food Cost % 30.0% Sales Price $20.00 Food Cost % 25.3% Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Potatoes Brush 5.625 Kg $3.00 Kg $16.88 Tomatoes Riped 2.025 kg $8.67 kg $17.56 Zuchini Cut into 4cm 4.900 kg $4.90 kg $24.01 Duck fillets Sliced, Round 0.355 kg $3.50 kg $72.00 Olive oil Extra virgin 0.179 lts $10.00 lts $1.79 Total Cost $125 Portion Cost $5.00 A la carte menu analysis Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Wild m ushroom 7.20% 236 23.81% $2.50 $10.50 $590 $2,478 Old sport pork belly 12.96% 425 25.60% $3.20 $12.50 $1,360 $5312.50 Goat wood 7.47% 245 25.60% $3.20 $12.50 $784 $3062.50 Alfred anderby 8.02$ 263 21.54% $2.80 $13 $736.40 $3,419 Wild rabbit trifale 5.58% 183 22.35% $1.90 $8.50 $347.70 $1,555.50 Mains Filolet of lincinshire beef 6.52% 214 32% $8 $25 $1712 $5350 Souce vidi lamb 9.91% 325 32.69% $8.50 $26 $2762.50 $8450 Wild harbour 6.04% 198 31.43% $11 $35 $2178 $6930 Pan roasted chicken breast 8.08% 265 35.71% $10 $28 $2650 $7420 Roasted butternut 5.43% 178 20% $3 $15 $534 $2670 Desserts Banana sandwich 4.63% 152 33.33% $2 $6 $304 $912 Bitter chocolate 4.02% 132 33.33% $2 $6 $264 $792 Goast wood cheesecake 5.34% 175 33.33% $2 $6 $350 $1050 Raisin pana cota 5.03% 165 33.33% $2 $6 $330 $990 Taste of lincoshire cheese 3.78% 124 37.50% $3 $8 $372 $992 Total dishes sold 3280 Total Food cost percentage% 29.73% Totals $15,274.60 $51,383.50 Buffet menu Standard Recipe Card Name of dish: Braised beef rump in red wine Portion nos.: 25 Ref.source: Total Cost: $80 Portion size.: 150 Portion Cost: $3.20 Sales Price at $20.00 30% ( Food Cost) Desired Sales Price $25 Desired Food C ...

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