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\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$.$

C$.$

If the dealer price for beef tenderloin decreased to $$1\mathrm{.}65$ per kg$,$ what is the new portion cost?

If you want to provide $300$g portions to $50$ people, how much beef ter derloin should be purchased?

Hint: Use yield percentage

$2.$ The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on

$10$ legs of veal, Canada Grade A$1,$ purchased over the last several weeks from George's Meats, Inc. Veal legs are purchased to produce $150-$gram portions of veal cutlets. The restaurant paid $$999\mathrm{.}23$ for the $10$ legs, which weighed a total of $116\mathrm{.}81$ kilograms as purchased.

Breakdown:

Trimmings:

Ground Veal

Bones:

Shanks:

Fat:

$22\mathrm{.}31$; value per kg:

$5\mathrm{.}61$kg value per kg$.$

$25\mathrm{.}62$kg;value per kg$.$:

$8\mathrm{.}95$kg; value per kg:

$17\mathrm{.}50$kg; value per kg:

$ $5\mathrm{.}99$

$ $2\mathrm{.}99$

$ $1\mathrm{.}00$

$ $7\mathrm{.}50$

$ $1\mathrm{.}00$

Loss in cutting

$1\mathrm{.}13$ kg

Veal cutlets $($salable meat$)$:

$41\mathrm{.}3$ kg

a$.$ Given the preceding information, complete butcher test calculations to determine standard cost of the $175$ gram portion.

b$.$ The owner of the Circle Restaurant wants portion cost for veal cutlet to be $ $4\mathrm{.}25,$ regardless of variations in dealer price. Determine the correct portion size if

$1.$ Dealer price is $ $13\mathrm{.}00/$kg

$2.$ Dealer price is $ $14\mathrm{.}10/$kg

C$.$

How many kilograms of veal leg $($as purchased$)$ will be needed to prepare and serve $175$ gram portions to $300$ people?

Given the weight of the average leg of veal, as determined in the butcher test, how many legs should the steward order to prepare and serve $185$ gram portions to $300$ people?

e$.$ Records show that the Circle Restaurant used $48$ legs of veal last month. How many standard $185$ gram portions should have been produced from these $48$ legs?

f$.$

The restaurant has a banquet for $450$ people scheduled for tonight, and the manager has promised to serve veal cutlet as the entr$$e$.$

The steward neglected to order veal legs for this specific party, but there

are $25$ legs of veal in the house and veal cutlet is not on the regular dining room menu for tonight. Using these $25$ legs of veal for the party, what size portion should be prepared so that all $450$ people can be served?

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