Redbo KitchenPrep production
Independent production job · not a ticket-time step

Fabricate one wagyu brisket packer

Fabricate before either downstream cook. The output is one mass-balanced lot; phở and fried-rice prep draw different labeled cuts from it.

Run output
15.5 lb
Hands-on
18m 00s
Elapsed
18m 00s
One canonical run

Inputs → production → held output

Every quantity and duration belongs to the complete physical run shown here.

Full-run inputs15.5 lb whole wagyu brisket
→
Production steps
Separate braise cut & usable wok trimcold-prep · 18m 00s hands-on · 18m 00s elapsed
→
Held outputFabricated wagyu brisket15.5 lb per completed run
Lot state

Hold and replenish

negligible quality decay
cold hold≤ 41°F

California cold-holding ceiling

Working target24 hr

use soon at this point

quality boundary48 hr

provisional restaurant policy; approved raw-beef plan controls

Replacement lead~0.3 hr

about 18 minutes to break down, separate, weigh, label, and sanitize one packer

Production unitManual prep station

One independently scheduled prep job.

Completion effectcreates inventory

Downstream trigger: par or forecast.

Downstream demand

Where this lot goes

No quantified menu dish draws this lot directly; it supplies another prepared component.