need help figuring out how to complete the butchers yield test for veal scallopini

BUTCHER'S PIELD TEST: VEAL LEG TO SCALLOPINI Item Weight Value per Pound Total Value (Weight X Value per lb) (lb & oz) (lb) dibefore trimming Veal leg (as purchase gred Original item 34 lb $2.79 94.86 Fat Bone Ground veal Stew meat Unusable trim Cutting loss Total: 2 lb 12 oz 3 lb 12 oz 2 lb 8 oz 3 lb 0 oz lb 15 oz 0.02 2.75 Ib 3.75 Ib 2.5 lb 3 Ib 0.938 lb Trim, salvage and waste o.06 0.25 2.89 3.29 0.00 0.00 4, 37 lu Net cost of item Total yield of item (Original weight) (Total weight (Net cost of item/ (Original total of trim, salvage and waste): Net cost per pound ltem after trimming Scallopini value)-(Total value of trim, salvage, and waste Total yield of item) 2lib o2 20lb 120z- lb BUTCHER'S PIELD TEST: VEAL LEG TO SCALLOPINI Item Weight Value per Pound Total Value (Weight X Value per lb) (lb & oz) (lb) dibefore trimming Veal leg (as purchase gred Original item 34 lb $2.79 94.86 Fat Bone Ground veal Stew meat Unusable trim Cutting loss Total: 2 lb 12 oz 3 lb 12 oz 2 lb 8 oz 3 lb 0 oz lb 15 oz 0.02 2.75 Ib 3.75 Ib 2.5 lb 3 Ib 0.938 lb Trim, salvage and waste o.06 0.25 2.89 3.29 0.00 0.00 4, 37 lu Net cost of item Total yield of item (Original weight) (Total weight (Net cost of item/ (Original total of trim, salvage and waste): Net cost per pound ltem after trimming Scallopini value)-(Total value of trim, salvage, and waste Total yield of item) 2lib o2 20lb 120z- lb