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 Results

Unit Name: Elaine's

Date Tested: May $20$

Item: Inside Round

Specification: # $138$

AP Amount Tested: $20lb.$

Price per Pound AP: $$7\mathrm{.}50$

$\backslash$table$[[$Loss Detail,Pounds,Ounces,Total Ounces,$\%$ of Original$],[$AP weight,$20,0,,],[$Fat loss,$3,6,,],[$Bone loss,$2,4,,],[$Cooking loss,$1,12,,],[$Carving loss,$0,8,,],[$Total Production Loss,,,,$],[$EP Weight,,,,$]]$

Net product yield $\%$:

Yield test performed by: GW

EP cost per pound: