Question: 4. Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4 , complete butcher test and cooking

4. Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4 , complete butcher test and cooking loss test calculations for a rib of beef, U.S. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $ 3.19 per pound.

Breakdown:

Fat: 6 lbs. 8 oz.; value per lb.: $ 0.00 Bones: 4 lbs. 4 oz.; value per lb.: $ 0.32 Short ribs: 3 lbs. 4 oz.; value per lb.: $ 1.49 Chopped beef: 2 lbs. 8 oz.; value per lb.: $ 1.59 Loss in cutting: 0 lbs. 4 oz.
Oven - ready rib: 22 lbs. 0 oz.
Cooked weight: 20 lbs. 4 oz.
Bones and trim: 1 lb. 4 oz.
Portion size for roast beef: 10 oz.

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