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: $8\mathrm{.}7kg$

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

Filet portion sizes: $300gr$

Breakdown $-$ Fat: $1\mathrm{.}80kg$ : Trim: $\mathrm{.}6$kg; Cap steak: $1\mathrm{.}35kg-$ value $$\frac{9\mathrm{.}29}{k}g$ intoss in Cutting: $.13kg$;

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 do provide $300gr$ portions to $50$ people, how much beef tenderloin should be purchased?

Hint: Use yield percentage