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Total Value Step 4 Cost Per Useable # Cost Per Useable Item: Beef Tenderloin; Grade Prime. Weight: 9.50 # AP Price/#: $10.20/# Total Cost $96.90 % of Purchase Product Weight Total Price/# Step 1 Step 2 Step 3 Fat 2.2500 $ 0.33 Beef Chunks 1.3750 $ 1.35 Scraps 0.9375 No Value Trimmed Tenderloin Total Cost Multi. (CM) Oz 96.9 Step 7 Step 5 Step 6 Trimmed Tenderloin = Total Cost - Fat-Beef Chunks CM = Cost Per Useable # AP Price / Food Item: Beef Tenderloin; Grade Prime. Breakdown Weight Yield% Value/#fotal Valu Ep$/# EP Cost Multiplier/ AP Weight 100.00% X X Butchery By-Products X X X X and Loss Butchered Weight $ $ X X Cooking Loss 0.5 X X Cooked Weight X X X X Trim Loss 1.25 X X X EP Weight $ $ $ Butchery By-Products and Loss = AP Weight - Butchered Weigh Cooking Loss - Butchered Weight Cooking Loss Percentage Cooked Weight = Butchered Weight-Cooking Loss Trim Loss = Given EP Weight = Cooked Weight - Trim Loss EPS/# = New Total Value / EP Weight EPS Multiplier = EP Cost/#/ AP Cost # Total Value Step 4 Cost Per Useable # Cost Per Useable Item: Beef Tenderloin; Grade Prime. Weight: 9.50 # AP Price/#: $10.20/# Total Cost $96.90 % of Purchase Product Weight Total Price/# Step 1 Step 2 Step 3 Fat 2.2500 $ 0.33 Beef Chunks 1.3750 $ 1.35 Scraps 0.9375 No Value Trimmed Tenderloin Total Cost Multi. (CM) Oz 96.9 Step 7 Step 5 Step 6 Trimmed Tenderloin = Total Cost - Fat-Beef Chunks CM = Cost Per Useable # AP Price / Food Item: Beef Tenderloin; Grade Prime. Breakdown Weight Yield% Value/#fotal Valu Ep$/# EP Cost Multiplier/ AP Weight 100.00% X X Butchery By-Products X X X X and Loss Butchered Weight $ $ X X Cooking Loss 0.5 X X Cooked Weight X X X X Trim Loss 1.25 X X X EP Weight $ $ $ Butchery By-Products and Loss = AP Weight - Butchered Weigh Cooking Loss - Butchered Weight Cooking Loss Percentage Cooked Weight = Butchered Weight-Cooking Loss Trim Loss = Given EP Weight = Cooked Weight - Trim Loss EPS/# = New Total Value / EP Weight EPS Multiplier = EP Cost/#/ AP Cost #