Based on the butcher test given below answer the following questions. (Show your work for full credit - just answer will only get less than half or no points at all. Use two decimals. Please mark a), b), c) and d) on your answer) Barnaby's Hideaway Butcher Test Card Item Pieces Legs of veal Breakdown Fat Bones 10 Total Cost $814.28 At Weight Lb. 41.5 Grade 56.5 Weighing Ratio to Value Per Total Weight Pound U.S. Choice 247.50 $3.29 per lb. Total Value 16.80% $0.00 $0.00 22.80% 0.38 21.47 Date Lb. Average Weight Supplier Cost of Each Usable Oz. 1/27/20xx 24.75 XYZ Meat Co. Portion Portion Size Cost Cost Factor Per Lb. Portion Fat Bones Shanks Loss in Cutting 41.5 Trimmings 47.25 Total 56.5 22.80% 0.38 21.47 19.75 2.50 Veal Cutlets 80.00 16.80% $0.00 $0.00 247.50 8.00% 1.49 29.43 19.10% 1.89 89.30 1.00% 0 0 32.30% 100.00% 674.08 8.426 0.5266 5 814.28 2.633 2.56 0.80 a) If the new supplier sells the same legs of veal (same weight and yield percentage) for $4.30/lb., what will be the value per pound of veal cutlets? (3 points) b) If the new supplier sells the same legs of (same weight and yield percentage) for $4.25/lb... using the cost factor, calculate the new portion cost. (3 points) c) If the new supplier sells the same legs of veal (same weight and yield percentage) for $3.50/lb.. what will be the new portion cost with the portion size of 3oz? (3 points) d) If the new supplier sells the same legs of veal (same weight and yield percentage) for $4.00/lb., what will be the new portion cost with the portion size of 4oz? (3 points)