Using the forms for the butcher test and the cooking loss test illustrated in Figures $6\mathrm{.}3$ and $6\mathrm{.}4,$ complete butcher test and cooking loss test cal$-$culations for a rib of beef, U$.$S$.$ Choice, weighing $38$ pounds $12$ ounces and purchased from a dealer at $$3\mathrm{.}19$ per pound.

Breakdown: Fat: $6$ lbs$.8$ oz$.$; value per lb$.$: $$0\mathrm{.}00$ Bones: $4$ lbs$.4$ oz$.$; value per lb$.$: $$0\mathrm{.}32$; Short ribs: $3$ lbs$.4$ oz$.$; value per lb$.$: $$1\mathrm{.}49$ Chopped beef: $2$ lbs$.8$ oz$.$; value per lb$.$: $$1\mathrm{.}59$ Loss in cutting: $0$ lbs$.4$ oz$.$ Oven$-$ready rib: $22$ lbs$.0$ oz$.$ Cooked weight: $20$ lbs$.4$ oz$.$ Bones and trim: $1$ lb$.4$ oz$.$ Portion size for roast beef: $10$ oz