Most chefs discover their highest-margin dishes aren't built around premium cuts. While competitors chase expensive ribeye and entrecote, smart operators find gold in bavette, flat iron, and chuck steak. You'll pay 30-50% less per kilo, but accurate costing requires factoring in prep time and presentation upgrades.
Why overlooked cuts deliver better margins
Everyone targets the same premium cuts, driving up entrecote, ribeye, and tenderloin prices. Lesser-known options like bavette, onglet, or flat iron typically cost 30-50% less per kilo. With proper technique, they deliver comparable flavor profiles.
💡 Example price comparison:
- Entrecote: €32/kg
- Bavette: €18/kg
- Difference: 44% cheaper
With a 200g portion, this saves €2.80 per plate in purchasing costs.
Calculate true cost including prep factors
Alternative cuts require additional cost considerations that impact your final price:
- Trimming waste: Extra fat or sinew removal increases actual per-portion cost
- Extended cooking: Braising or slow methods add labor and energy expenses
- Marinades: Additional ingredients and prep time investment
- Enhanced plating: Premium garnishes to elevate visual appeal
💡 Example bavette calculation:
Bavette €18/kg, 200g portion after 15% cutting loss:
- Actual price: €18 / 0.85 = €21.18/kg
- Meat per portion: €21.18 × 0.2kg = €4.24
- Marinade (oil, spices): €0.40
- Garnish: €1.20
Total cost price: €5.84
Benchmark against premium alternatives
Compare your alternative cut against the standard option for identical dishes:
💡 Comparison entrecote vs bavette:
Entrecote (200g):
- Meat: €32 × 0.2kg = €6.40
- Simple garnish: €0.80
- Total: €7.20
Bavette (200g):
- Meat + marinade + garnish: €5.84
- Savings per portion: €1.36
Determine your dish margin
Most kitchen managers discover too late that they've been calculating margins incorrectly by including VAT in their formulas. Use this standard approach:
Food cost % = (Ingredient cost / Net selling price) × 100
⚠️ Note:
Always calculate with the selling price excluding VAT. The price on your menu is including 9% VAT.
💡 Margin calculation bavette:
Sell bavette for €24.50 incl. VAT:
- Price excl. VAT: €24.50 / 1.09 = €22.48
- Cost price: €5.84
- Food cost: (€5.84 / €22.48) × 100 = 26.0%
- Margin per portion: €22.48 - €5.84 = €16.64
Analyze relative profitability
Here's how both options stack up financially:
- Entrecote at €32: Cost price €7.20, excl. VAT €29.36, margin €22.16
- Bavette at €24.50: Cost price €5.84, excl. VAT €22.48, margin €16.64
Your absolute margin drops, but food cost percentage improves (26% vs 25%). Plus, the lower menu price can drive higher volume since guests find it more accessible.
Project annual impact
Selling this dish 3× weekly (150 portions annually) generates these savings:
€1.36 × 150 portions = €204 yearly reduction in ingredient costs
Meanwhile, you've created a more competitively priced offering that could boost order frequency.
How do you calculate the margin on alternative meat cuts?
Calculate the actual cost price per kilo
Take the purchase price and divide by the yield after cutting loss. With 15% cutting loss: purchase price / 0.85. Add all extra costs such as marinade and special garnish.
Determine your cost price per portion
Multiply the actual kilo price by the weight per portion. Add all additional costs: marinades, spices, garnish, extra preparation costs.
Calculate food cost percentage and margin
Divide the total cost price by your selling price excluding VAT and multiply by 100. Compare with your normal food cost to see if this works out better.
✨ Pro tip
Track your bavette margins over 6 weeks before committing to menu placement. Calculate not just food cost percentage, but actual profit per square inch of grill space - alternative cuts often deliver better returns on your most constrained resource.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Which meat cuts offer the best value opportunity?
Bavette, onglet, flat iron and tri-tip typically cost 30-50% less than premium cuts while delivering comparable flavor with proper technique. Chuck steak works brilliantly for braised applications and delivers exceptional margins.
How do I market unfamiliar cuts to guests?
Focus on taste and texture descriptions rather than cut names. 'Tender marinated steak with rich flavor' sells better than 'bavette.' Highlight your preparation method - grilled, slow-braised, or wine-marinated.
Don't cheaper cuts have higher trimming waste?
Some do, but it's often manageable with proper costing. Bavette typically yields 85-90% usable meat. Always calculate your true per-kilo cost after waste to make accurate comparisons with premium options.
Should I price alternative cuts at premium levels?
Generally no, but that's actually advantageous. Lower ingredient costs let you offer attractive menu prices while maintaining healthy margins, potentially driving higher volume than expensive premium cuts.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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