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 yields of the various kinds of meats. Help him calculate the EP cost and yield of an inside round of beef.

Butcher's Yield Test ResultsUnit Name:Elaine'sDate Tested:May 20Item:Inside RoundSpecification:# 138AP Amount Tested:20 lb.Price per Pound AP:$7.50Loss DetailPoundsOuncesTotal Ounces% of OriginalAP weight200Fat loss36Bone loss24Cooking loss112Carving loss08Total Production LossEP WeightNet product yield %:Yield test performed by:GWEP cost per pound: