Q4.Chef has asked you to order the meat for a function, for 100 guests:

The meat to be ordered is Sirloin.

Chef has told you that the meat has to be trimmed of all fat & sinew.

The trim "wastage" is 10%

Each steak is to be portioned to 200 grams.

Cost per kg is $15.00

• What is the total amount of meat that you would order?
• What is the trim "wastage" weight?
• What is the total cost of the meat?
• What is the new cost per KG