(Prepared from a situation suggested by Professor John W. Hardy) Lone Star Meat Pockers is a major processor of beef and other meat products. The company has a large amount of T-bone steak on band, and it is trying to decide whether to sell the T-bone stoaks as they are initially cut or to process them further into filet mignon and the New York cut. If the T-bone steaks are sold as initially cut, the company figures that a 1-pound T-bone steak would yield the following profit If the company were to further process the T-bone steaks, then cutting one side of a T-bone steak provides the filet mignon and cutting the other side provides the New York cut. One 15-ounce T-bone steak cut in this way will yleld one 6-ounce filet mignon and one 8-ounce New York cut, the romaining ounces are waste. Il costs $0.13 to further process one T.bone steak linto the filet mignon and Now York cuts. The flet mignon can be soid for $440 per pound, and the New York cut can be sold for $3.10 per pound. Requlred: 1. What is the financial advantage (disadvantage) of further processing one T-bone steak into fiet mignon and New York cut steaks? 2. Would you recommend that the T-bone steaks be sold as initially cut or processed further? Complete this question by entering your answers in the tabs below. What is the financial advantage (disadvantape) of further processing one T-bone steak into filet mignon and New York cut steaks? (Do not round intermediate cakiationk. Round your aliswers to 2 decimal places.)