R24 M N 2. When a Fore quarter of beef is purchased by the Chef instead of just the oven-readt Roast piece, the Chef can remove the 3. trim & Fat as well as cut out various cuts of meat used for other preparations, finally leaving one large cut of Beef ready to 4 be roasted. We use market price of other cuts to calculaate their worth, the remaining cost belongs to the "Roast" 5 BUTCHER TEST PREPARED BY: DATE: 6 ITEM Forequarter UNIT PRICE $4.50 7 AMOUNT PURCHASED: 81Lbs. INVOICE COST: $364.50 8 9 ITEM: YIELD 9 QUANTITY: UNIT PRICE EXTENDED PRICE 10 Forequarter 100% 81 Lbs. $4.50 $364.50 11 12 13 RAW TRIMS: 14 Ground Beef 18 Lbs $1.89 lbs 15 Stew Meat 13 Lbs. $2.25 Lbs. 16 Fat 10 Lbs $0.20 Lbs 17 Briskets 12 Lbs $1.95 Lbs. 18 Scrap 19 TOTAL TRIMMED WT Lbs TOT, COST OF TRIMS 20 OVEN READY RIB Lbs Lbs 21 22 Insert the information from the problem. 23 Determine the Yield % for each raw trim and the Oven Ready Rib. 24 Find the yield cost/lb of the Oven ready Rib roast 25 Cost of a 7 Oz. Portion of Rib Roast 26 27 if cost of The accompaniments - G. factor = $1. 40 and S. F. = 10 % what is the True cost of the Dish? 28 If we want to maintain 30.5% Food Cost %- calculate the Selling price of this portion of Rib Roast **Sheet1 Sheet2 Sheet3 4 29