Please round to two decimal points

$1.$ Using the butcher test template, complete the butcher test calculations for a beef tenderloin.

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

Price per kilo: $$21\mathrm{.}40$

Filet portion sizes: $300$ gr

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

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

Hint: Use yield percentage

Grade$\_\_\_\_\_\_\_\_\_$ Date$\_\_\_\_\_\_\_\_\_\_\_\_$ Pieces$\_\_\_\_\_\_\_\_$ Weiging$\_\_\_\_\_\_\_\_\_\_\_$ Average Weight At $ $$ Per Kilo Total cost Supplier$\_\_\_\_\_\_\_\_\_\_\_\_\_$ WeightRatio to originalValue$/$kgTotalCost$/$each usable PortionPortionCost Factor Per Breakdown kilogramSizeCostkilo portionAP Fat trim Cap steak Total salable b$.$ c$.$ Use this template and give me correct answer according to this template