Joel is the logistics manager for Way Out Foods, a specialty organic restaurant. His major task every week is to order the correct number of "beef products" for Chef Stewart to prepare for the customers. His data analytics for the past week has shown a trend with the following beef products being ordered. Ribeye = 300 Prime Rib = 200 T-Bone Steak = 50 Flank Steak = 25 Hamburger = 155 Chop Steak = 65 Roast Beef = 99 Chef Stewart wants to know, "Where's the Beef