A7 Chapter 5, Question 6 3 Elaine is the director of foodservice at a large retirement center, and she has asked Gerry, one of her 4 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 an inside round of beef. 8 Butcher's Yield Test Results 10 Unit Name: Elaine's Date Tested: May 20 Inside Round # 138 20 lb $6.00 12 Item: 13 Specification: 14 AP Amount Tested: 15 Price per Pound AP 16 17 Loss Detail 18 AP weight 19 Fat loss 20 Bone loss Pounds Ounces Total Ounces % of Original 20