2. The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, Canada Grade A1, purchased over the last several weeks from Georges Meats, Inc. Veal legs are purchased to produce 150-gram portions of veal cutlets. The restaurant paid $850.41 for the 10 legs, which weighed a total of 119.6 kilograms as purchased. Breakdown: Fat: 18kg; value per kg: $ 1.00 Bones: 25kg; value per kg.: $ 1.00 Trimmings: 21.50; value per kg: $ 4.99 Shanks: 8kg; value per kg: $ 7.50 Loss in cutting 1.13 kg Veal cutlets (total salable) ??? a. Given the preceding information, complete butcher test calculations (in butcher test format) to determine standard cost of the 150 gram portion. b. The owner of the Circle Restaurant wants portion cost for veal cutlet to be $ 2.65, regardless of variations in dealer price. Determine the correct portion size if 1. Dealer price is $ 7.80/kg 2. Dealer price is $ 8.20/kg c. Develop a chart showing the costs 130 gram, 155 gram, and 180 gram portions at dealer prices per kilogram of $ 8.00, $ 8.10, and so on in $ 0.10 increments up to $9.00 per kilogram. d. How many kilograms of veal leg (as purchased) will be needed to prepare and serve 150 gram portions to 250 people? e. Given the weight of the average leg of veal, as determined in the butcher test, how many legs should the steward order to prepare and serve 150 gram portions to 250 people? f. Records show that the Circle Restaurant used 48 legs of veal last month. How many standard 175 gram portions should have been produced from these 48 legs? g. The restaurant has a banquet for 500 people scheduled for tonight, and the manager has promised to serve veal cutlet as the entre. The steward neglected to order veal legs for this specific party, but there are 25 legs of veal in the house and veal cutlet is not on the regular dining room menu for tonight. Using these 25 legs of veal for the party, what size portion should be prepared so that all 500 people can be served?

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(a) Butcher Test Card Item Grade_________ Date____________ Pieces Weighing Average Weight $ per Kilo Total cost Supplier_____________ WeightRatio to originalValue/kgTotalCost/each usable PortionPortionCost Factor Per Breakdown kilogramSizeCostkilo portion Fat Bones Trimmings Shanks Loss in Cutting Total salable (b) 1 2 (c) (d) (e) (f) (h)