Fr=10% Fr=10%

Sheetl Sheet2 Butcher test to find the yield Cost Sheet3 11RM 1016 Name "'hen a Fore quarter Of Ikef is purchased by the Chef instead Of just the oven-readt Roast piece, the Chef can remove the trim & Fat well as Cut out various cuts Ofmeat used for Other preparations. fmally leaving large cut Of Beef ready tk roasted. Wc use price of Othcr cuts to Calculaatc their worth. the remaining cost belongs the BUTCH ITEM: AMOUNT Forequarte RAW TRI Stew Meat Briskets Scrap TOTAL T OVEN RE R TES URCHAS D: MMED DY RIB UNIT PRI INVOICE YIELD PREPARE BY; Sl Lbs. QUA osr: UNIT sx:s So,20 TOT. COS DATE: su4.so Lbs Lbs Lbs OF TRIM EXTENDED PRICE S3tA.50 Insert thc from the Dctcrminc thc Yield % for each naw trim and the Oven Ready Rib. Find the yield cost.' Lb of the Oven ready Rib roast Cost of a 7 Oz. Portion of Rib Roast accompaninwnts - G. factor = S I. and S, F, = % what is the True COSI of the Dish? If we want to maintain 30.5% Food Cost % - calculate the Selling price of this portion of Rib Roast