(Prepared from a situation suggested by Professor John W. Hardy.) Lone Star Meat Packers hs a major procesvar of bem and othar meat products. The company has a large amount of T-bone steak on hand, and it is trying to decide whether to sal the tibers inks as they are inltially cut or to process thern further into filet mignon and the New York cut. If the T-bone steaks are sold as inltilly cut, the company figures that a 1-pound T-bone steak would yeld the folicwing rrufit. If the company were to further process the. T-bone steaks, then cutting one side of a T-bone steak provides the fiet mignon and cutting the other slde provides the New York cut. One 16 -ounce T-bone steak cut in this way wili yield one 6 -ounce 9 let inighen and one 8-ounce New York cut; the remaining ounces are waste. It costs $0.13 to further process one T-bone steak into the flet mignom and New York cuts. The flet mignon can be sold for $4.40 per pound, and the New York cut can be sold for $3.00 per pound Required: 1. What is the financlal advantage (disadvantage) of further processing one T-bone steak into filet mignon and New Yoric cut statist 2. Would you recommend that the T-bone steaks be sold as initialy cut or processed further? Complete this question by enterlng your answers in the tabs belowi. What is the financial advantage (dlsadvantage) of further processing one Thone stesk into fiet mignon and New York cut Required: 1. What is the financlal advantage (disadvantage) of further processing one T.bone steak into thet michwon mid Hew whk tu whts: 2. Would you recommend that the T-bone steaks be sold as initilly cit of processed furthen? Complete this question by entering your answers in the tabs below. Would you recommend that the T-bone steaks be sold as initilly cut or procested turunen r-bone steaks should be processed further. T-bone steaks should be sold as initially cut