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 Fat value per lb $0 000 Bones 4 lbs 4 oz Bones value per lb $0 320 Short ribs 3 lbs 4 oz Short ribs value per lb $1 490 Chopped beef 2 lbs 8 oz Chopped beef value per lb $1 590 Loss in cutting 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 Butcher Test Card Item Rib of Beef Grade U S Choice Date 8 16 2015 Pieces 1 Weighing 38 75 Average Weight 38 75 Total Cost $123 61 At $3 19 Supplier XYZ Meat Co Breakdown No Weight Ratio to Value Per Total Cost of Each Usable Portion Portion Cost Factor Per lbs oz Total Weight Pound Value Lb Oz Size (oz) Cost Lb Portion Fat Bones Short ribs Chopped beef Loss in Cutting Oven Ready Rib Total Cooking Loss Test Cook Time Hours Minutes Cook Temp 300 Degrees Breakdown No Weight Ratio to Value Per Total Cost of Each Usable Portion Portion Cost Factor Per lbs oz Total Weight Pound Value Lb Oz Size (oz) Cost Lb Portion Original Weight Trimmed Weight Loss in Trimming Cooked Weight Loss in Cooking Bones and Trim Salable Weight 5 Records of cooking loss tests done on legs of lamb in the Hearthstone Restaurant provide the following factors for roast lamb Yield factor 0 425 Pound cost factor 2 1387 a Determine the number of pounds of the uncooked oven ready leg of lamb that must be purchased to produce 48 four ounce portions of roast lamb Portions Ounces per portion Yield factor Uncooked oven ready leg of lamb required (lbs) b Determine the number of pounds of the uncooked, oven ready leg of lamb that must be purchased to produce 55 five ounce portions of roast lamb Portions Ounces per portion Yield factor Uncooked oven ready leg of lamb required (lbs) c Determine the cost of the portions in Questions 5a and 5b if the dealer price per pound for a leg of lamb is $3 19 Cost factor Dealer price Portion size (lbs) Portion cost Cost factor Dealer price Portion size (lbs) Portion cost

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

Fat value per lb

$0.000

Bones

4 lbs 4 oz

Bones value per lb

$0.320

Short ribs

3 lbs 4 oz

Short ribs value per lb

$1.490

Chopped beef

2 lbs 8 oz

Chopped beef value per lb

$1.590

Loss in cutting

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

Butcher Test Card

Item:

Rib of Beef

Grade

U.S. Choice

Date

8.16.2015

Pieces

Weighing

38.75

Average Weight

38.75

Total Cost

$123.61

$3.19

Supplier

XYZ Meat Co.

Breakdown

No.

Weight

Ratio to

Value Per

Total

Cost of Each Usable

Portion

Cost Factor Per

lbs

Total Weight

Pound

Value

Lb.

Oz.

Size (oz)

Cost

Lb.

Portion

Fat

Bones

Short ribs

Chopped beef

Loss in Cutting

Oven Ready Rib

Total

Cooking Loss Test

Cook Time

Hours

Minutes

Cook Temp

300

Degrees

Breakdown

No.

Weight

Ratio to

Value Per

Total

Cost of Each Usable

Portion

Cost Factor Per

lbs

Total Weight

Pound

Value

Lb.

Oz.

Size (oz)

Cost

Lb.

Portion

Original Weight

Trimmed Weight

Loss in Trimming

Cooked Weight

Loss in Cooking

Bones and Trim

Salable Weight

5. Records of cooking loss tests done on legs of lamb in the Hearthstone Restaurant provide the following factors for roast lamb:

Yield factor

0.425

Pound cost factor

2.1387

a. Determine the number of pounds of the uncooked oven-ready leg of lamb that must be purchased to produce 48 four-ounce portions of roast lamb.

Portions

Ounces per portion

Yield factor

Uncooked oven-ready leg of lamb required (lbs)

b. Determine the number of pounds of the uncooked, oven-ready leg of lamb that must be purchased to produce 55 five-ounce portions of roast lamb.

Portions

Ounces per portion

Yield factor

Uncooked oven-ready leg of lamb required (lbs)

c. Determine the cost of the portions in Questions 5a and 5b if the dealer price per pound for a leg of lamb is $3.19.

Cost factor

Dealer price

Portion size (lbs)

Portion cost

Cost factor

Dealer price

Portion size (lbs)

Portion cost

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