d. The following information, taken from your records provides a partially completed result of a butcher...

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d. The following information, taken from your records provides a partially completed result of a butcher test on beef tenderloin. The restaurant paid $ 85.00 for 10 lbs of tenderloin at a unit cost of $8.50 per lb. Butcher Test Card Item Beef Tenderloin Grade U.S Choice 10lbs 0 Date 10/21/20XX Pieces One Weighing OZ Average Weight Total Cost $85.00 At $8.50 per lb Supplier XYZ Meat Ratio to Value Cost of Each Weight Total per Total Usable Portion Portion Cost Factor per Lb. Breakdown No 18 Value Oz Fat 3 Weight Pound $ 12 37.5% $0.00 $ Lb Oz Size Cost Lb Portion Loss in Cutting 2.5% $0.00 Tip meat 10 12 $2.50 $1.88 Usable meat 5 4 0.9895 5 oz 1.8626 0.5823 10 0 Total 100% $85.00 1. Given the preceding information, complete the butcher test calculations to determine: a. Loss in Cutting Marks) b. Yield percentage i. Tip ii. Usable Meat (2 (1 Mark) (1 d. The following information, taken from your records provides a partially completed result of a butcher test on beef tenderloin. The restaurant paid $ 85.00 for 10 lbs of tenderloin at a unit cost of $8.50 per lb. Butcher Test Card Item Beef Tenderloin Grade U.S Choice 10lbs 0 Date 10/21/20XX Pieces One Weighing OZ Average Weight Total Cost $85.00 At $8.50 per lb Supplier XYZ Meat Ratio to Value Cost of Each Weight Total per Total Usable Portion Portion Cost Factor per Lb. Breakdown No 18 Value Oz Fat 3 Weight Pound $ 12 37.5% $0.00 $ Lb Oz Size Cost Lb Portion Loss in Cutting 2.5% $0.00 Tip meat 10 12 $2.50 $1.88 Usable meat 5 4 0.9895 5 oz 1.8626 0.5823 10 0 Total 100% $85.00 1. Given the preceding information, complete the butcher test calculations to determine: a. Loss in Cutting Marks) b. Yield percentage i. Tip ii. Usable Meat (2 (1 Mark) (1