$1.$ Using the butcher test template, complete the butcher test calculations for a beef tenderloin.

a$.$ Top Butt Purchased: $8\mathrm{.}7$kg

Price per kilo: $$16\mathrm{.}40$

Filet portion sizes: $300$ gr

Breakdown $$ Fat: $1\mathrm{.}80$kg: Trim: $\mathrm{.}6$kg; Cap steak: $1\mathrm{.}35$kg $-$ value $$9\mathrm{.}29/$kg; Loss in Cutting: $\mathrm{.}13$kg; Total salable: $?$

b$.$ If the dealer price for beef tenderloin decreased to $$1\mathrm{.}65$ per kg$,$ what is the new portion cost?

c$.$ If you want to provide $300$gr portions to $50$ people, how much beef tenderloin should be purchased?

Hint: Use yield percentage