A steakhouse forecasts 250 customers for the next order period. Typically 22% of the guests order the filet mignon. The chef prepares the filet from whole tenderloins and gets a 73% yield. If each guest is served a 6ozfilet, and the chef expects to have 4# of his current inventory of whole tenderloin left on hand when the order arrives, how many pounds of tenderloin should the chef order? (Round up to the nearest pound as a safety net.)