5. Elaine is the director of foodservice at a large retirement center, and she has asked Gerry, one of her managers, to investigate the costs involved in adding a carving station to the regular Sunday brunch menu. Gerry is trying to decide which carved meats could be served. He must first determine the EP costs and fields of the various kinds of meats. Help him calculate the EP cost and yield of a prime rib. Butcher's Yield Test Results Unit Name: Elaine's Item: Specification: AP Amount Tested: Price per Pound AP Loss Detail AP weight Fat loss Bone loss Cooking loss Carving loss Total Production EP Weight Net product yield %: Yield test performed EP cost per pound: Inside Round # 138 40 lb. $7.50 Pounds 40 6 4 3 1 0 GW Ounces 0 12 8 8 0 Date Tested: Total Ounces May 20 % of Original