$1.$ Using the butcher test template, complete the butcher test calculations for a beef tenderloin. a$.$ Top Butt Purchased: $9\mathrm{.}5$kg Price per kilo: $$12\mathrm{.}30$ Filet portion sizes: $300$ gr Breakdown $$ Fat: $1\mathrm{.}35$kg: Trim: $\mathrm{.}6$kg; Cap steak: $1\mathrm{.}4$kg $-$ value $$9\mathrm{.}39/$kg; Loss in Cutting: $\mathrm{.}13$kg; Total salable: $?$ b$.$ If the dealer price for beef tenderloin decreased to $$11\mathrm{.}65$ per kg$,$ what is the new portion cost? c$.$ If you want to provide $300$gr portions to $40$ people, how much beef tenderloin should be purchased? Hint: Use yield percentage. $$Do this sum in excel and word.