homework for practice do the -

1. (a) Butcher Test Using the butcher test template, complete the butcher test calculations for a beef tenderloin.

Top Butt Purchased: 13Kg

Price per kilo: $12.29

Filet portion sizes: 300 gr

Breakdown Fat: 1.25kg: Trim: 0.6kg; Cap steak: 1.3kg - value $9.35/kg; Loss in Cutting: 0.17kg; Total salable: 9.68kg

(b) If the dealer price for beef tenderloin increases to $10.05 per kg, what is the new portion cost?

(c) If you want to provide 300gr portions to 40 people, how much beef tenderloin should be purchased?

N16 A D E Butcher Test Card 13 Item 14 Pieces 15 At $ Grade Weiging Total cost Date Average Weight Supplier Per Kilo Weight Ratio to original Value/kg Total Cost/each usable kilo gram Portion Portion Size Cost Cost Factor Per kilo portion 18 Breakdown 19 AP 20 Fat 21 trim 22 Cap steak 23 Loss in cutting 27 Total salable 29 b. Butcher Test Forecast N16 A D E Butcher Test Card 13 Item 14 Pieces 15 At $ Grade Weiging Total cost Date Average Weight Supplier Per Kilo Weight Ratio to original Value/kg Total Cost/each usable kilo gram Portion Portion Size Cost Cost Factor Per kilo portion 18 Breakdown 19 AP 20 Fat 21 trim 22 Cap steak 23 Loss in cutting 27 Total salable 29 b. Butcher Test Forecast