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 02.; value per lb.: $0.00 - Bones: 4 lbs. 4 02.; value per lb.: $0.32 - Short ribs: 3 lbs. 4 02.; value per lb.: $1.49 - Chopped beef: 2 lbs. 8 02.; value per lb.: $1.59 0 Loss in cutting: 0 lbs. 4 oz. - Oven-ready rib: 22 lbs. 0 oz. - Cooked weight: 20 lbs. 4 oz. 0 Bones and trim: 1 lb. 4 oz. - Portion size for roast beef: 10 oz. Formulas Used in the Butcher Test . Weight of part / Weight of whole = Ratio to total weight . Total cost - Value of other parts = Value of primary part (usable meat) Total value of usable meat / Weight of usable meat = Cost per usable pound . Cost per usable pound / 16 ounces per pound = Cost per usable ounce . Given in the Textbook = Portion Size . Portion size x Cost per usable ounce = Portion cost . Cost per usable pound / Dealer price per pound = Cost factor per pound . Portion cost / Dealer price per pound = Cost factor per portion . Cost factor per pound x Portion size (expressed as a decimal) x Dealer price per pound = Portion cost at dealer price specifiedYield Percentage Formulas General Formula: Quantity = [Number of Portions X Portion size (as a decimal)] / (Yield Percentage) Three variations of the basic Formula: 1. Number of Portions = (Quantity x Yield Percentage) / Portion Size 2. Portion Size = (Quantity x Yield Percentage) / # of Portions 3. Yield Percentage = (# of Portions X Portion Size) / Quantity Cooking Loss Cooked Hours Minutes At Hours Minutes At Weight Cost of Each Usable Ratio Value to Total Per Total Breakdown No. LB Oz Weight Pound Value LB OZ Original Weight Trimmed Weight Loss in Trimming Cooked Weight Loss in Cooking Bones and Trim Salable Weight Remarks

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