1 Butcher test to find the yield cost HRM 1016 Name St. 2. When a Fore quarter of beef is purchased by the Chef instead of just the oven-readt Roast piece, the Chef can remove the 3 trim & Fat as well as cut out various cuts of meat used for other preparations, finally leaving one large cut of Beef ready to 4 be roasted. We use market price of other cuts to calculaate their worth, the remaining cost belongs to the "Roast" S BUTCHER TEST PREPARED BY: DATE: 6 ITEM: Forequarter UNIT PRICE $4.50 7 AMOUNT PURCHASED: 81 Lbs. INVOICE COST: $364.50 9 ITEM: YIELD %: QUANTITY: UNIT PRICE: EXTENDED PRICE 10 Forequarter 100% 81 Lbs. $4.50 $364.50 11 12 13 RAW TRIMS: 14. Ground Beef 18 Lbs. $1.89 Lbs. 15 Stew Meat 13 Lbs. $2.25 Lbs. 16 Fat 10 Lbs. $0.20 Lbs. 17 Briskets 12 lbs. $1.95 Lbs. 18 Scrap 4 19. TOTAL TRIMMED WT. Lbs. TOT. COST OF TRIMS 20 OVEN READY RIB libs. Lbs. 22 Insert the information from the problem. 23 Determine the Yield % for each raw trim and the Oven Ready Rib 24 Find the yleld cost/lb of the oven ready Rib roast 25 Cost of a 70t. Portion of Rib Roast Sheet1 Sheet Sheet