Butcher Test Questions

Please round to two decimal points

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

a$.$ Top Butt Purchased: $9\mathrm{.}4$ kg

Price per kilo: $$21$:$40$

Filet portion sizes: $300$ gr

Breakdown $-$Fat: $1\mathrm{.}50$ kg : Trim: $.6$ kg ; Cap steak: $1\mathrm{.}35$ kg $-$ value $$\frac{9\mathrm{.}29}{k}g$; Loss in Cutting: $.13$ kg ;

Total salable: $?$

b$.$ If the dealerprice 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