Purchased a piece of Striploin weighing 12.5 Lb., Trim and fat was 30% of the weight. Determine the Yield % for the trimmed Tenderloin and the fat. Trim / fat = 30%, Portion Size is 9 oz.sirloin, Accompaniments / G Factor = $1.15, SF = 10% We want to keep the FC% at 32.5%, what should be the selling Price BUTCHER TEST ITEM: AMOUNT PURCHASED: ITEM: Tenderloin RAW TRIMS: Fat TOTAL TRIMMED WT. TRIMMED TENDERLOIN Find the final yield Cost / Ounce Cost/portion Cost/Dish whole striploin True Cost/Dish Minimum Menu Price YIELD %: 100% 7.5 PREPARED BY: 12.5 Lbs. QUANTITY: 0 0 INVOICE COST: Lbs. Lbs. Lbs. Lbs. DATE: UNIT PRICE: UNIT PRICE: $ 7.85 $ 7.85 $98.13. EXTENDED PRICE TOTAL COST OF TRIMS 0 0 0 0

Purchased a piece of Striploin weighing 12.5Lb. Trim and fat was 30% of the weight. Determine the Yeld % for the trimmed Tenderioin and the fat. Trim / Aat m 30\%, Portion Size is 9 oz. Srioin, Accompaniments / G Factor =$1.15.5F=10% We wart bo keep the FC\% at 32.5%, what thould be the seling Price