Valley Meat Processing Corporation is a major processor of beef and other meat products. The
company has a large number of T-bone steaks on hand, and it is trying to decide whether to sell
the T-bone steaks as is or to process them further into filet mignon and New York–cut steaks.
Management believes that a kilogram of T-bone steak would yield the following profit:
As mentioned above, instead of being sold as is, the T-bone steaks could be further processed into filet mignon and New York–cut steaks. Cutting one side of a T-bone steak provides the filet mignon, and cutting the other side provides the New York cut. One 480-gram T-bone steak cut in this way will yield one 181-gram filet mignon and one 241-gram New York cut; the remaining grams are waste. The cost of processing the T-bone steaks into these cuts is $1.40 per kilogram. The filet mignon can be sold retail for $26 per kilogram, and the New York–cut can be sold wholesale for $22 per kilogram.
1. Determine the profit for each 480-gram T-bone steak processed further into filet mignon
and New York–cut steaks.
2. Would you recommend that the T-bone steaks be sold as is or processed further? Why?

  • CreatedJuly 08, 2015
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