Question: Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4, complete butcher test and cooking loss test

Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4, complete butcher test and cooking loss test calculations for a rib of beef, U.S. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $3.19 per pound. Breakdown: . . . . Fat: 6 lbs. 8 oz.; value per lb.: $0.00 Bones: 4 lbs. 4 oz.; value per lb.: $0.32 Short ribs: 3 lbs. 4 oz.; value per lb.: $1.49 Chopped beef: 2 lbs. 8 oz.; value per lb.: $1.59 Loss in cutting: 0 lbs. 4 oz. Oven-ready rib: 22 lbs. O oz. Cooked weight: 20 lbs. 4 oz. Bones and trim: 1 lb. 4 oz. Portion size for roast beef: 10 oz. . . . Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4, complete butcher test and cooking loss test calculations for a rib of beef, U.S. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $3.19 per pound. Breakdown: . . . . Fat: 6 lbs. 8 oz.; value per lb.: $0.00 Bones: 4 lbs. 4 oz.; value per lb.: $0.32 Short ribs: 3 lbs. 4 oz.; value per lb.: $1.49 Chopped beef: 2 lbs. 8 oz.; value per lb.: $1.59 Loss in cutting: 0 lbs. 4 oz. Oven-ready rib: 22 lbs. O oz. Cooked weight: 20 lbs. 4 oz. Bones and trim: 1 lb. 4 oz. Portion size for roast beef: 10 oz

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