1. Using the butcher test template, complete the butcher test calculations for a beef tenderloin. a. Top Butt Purchased: 9.5kg Price per kilo: $12.30 Filet portion sizes: 300 gr Breakdown Fat: 1.35kg: Trim: .6kg; Cap steak: 1.4kg - value $9.39/kg; Loss in Cutting: .13kg; Total salable: ? b. If the dealer price for beef tenderloin decreased to $11.65 per kg, what is the new portion cost? c. If you want to provide 300gr portions to 40 people, how much beef tenderloin should be purchased? Hint: Use yield percentage Answers should be in Excel Sheet