Sliced Beef Ham 500 g
With a hand-sliced product, portion cost is an estimate rather than a calculation. Slice thickness varies with the person, the day and the rush; the same sandwich made by two different people does not match in grams. That drift looks small but becomes visible in the monthly cost sheet.
In a ready-sliced product the problem is solved at the packing stage. Every slice weighs the same, so writing 'two slices' in a recipe means an exact cost in grams. For small businesses this is the simplest way to achieve portion control without building a tracking system.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Every slice weighs the same, so a slice count in a recipe means an exact cost in grams.
- The cost drift caused by thickness varying with staff and day disappears.
- Portion control is achieved without building a complex tracking system.
- A 500 g tray suits the daily usage of low and mid-turnover outlets.
Where To Use It
- Café and small-business kitchens
- Office and meeting catering
- Retail and deli counters
- Breakfast tables
- Toastie and sandwich fillings
- Household use
Wholesale Ordering & Storage
Where a product delivers portion control, costing can be done from the recipe, and the order quantity follows from the estimated number of portions multiplied by slices per portion. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
How is portion control achieved?
Every slice weighs the same, so a slice count in the recipe is enough and gives an exact cost in grams.
How much drift does hand slicing cause?
Thickness varies with the person and the day. A difference that looks small on one sandwich becomes visible in the monthly cost sheet.
Can it be carried alongside the log?
It can. Using the log on busy lines and the sliced pack where portion control matters is a common solution.
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