Sheet1 Sheet2 Sheet3 Name Butcher test to find the yield cost HRM 1016 St. When a Fore quarter of beef is purchased by the Chef instead of just the oven-readt Roast piece, the Chef can remove the trim & Fat as well as cut out various cuts of meat used for other preparations, finally leaving one large cut of Beef ready to be roasted. We use market price of other cuts to calculate their worth, the remaining cost belongs to the "Roast" BUTCHER TEST PREPARED BY: DATE: ITEM Forequarter UNIT PRICE $4.50 AMOUNT PURCHASED 81 Lbs. INVOICE COST: S364.50 ITEM: Forequarter YIELD %: 100% QUANTITY: 81 UNIT PRICE: $4.50 EXTENDED PRICE $364.50 Lbs 18 13 RAW TRINIS: Ground Bear Stew Meat Fat Briskets Scrap TOTAL TRIMMED WI OVEN RE DY RIB Lbs. Lbs. Lbs. Lbs. $1.89 Lbs $2.25 Lbs. $0.20 Lbs. $1.95 Lbs. 10 12 Lbs Lbs. TOT. COST OF TRIMS Lbs. Insert the information from the problem Determine the Yield % for each raw trim and the Oven Ready Rib. Find the yield cost Lb of the Oven ready Rib roast Cost of a 70z. Portion of Rib Roast If cost of The accompaniments - G. factor - $1.40 and S. F. - 10 % what is the True cost of the Dish? If we want to maintain 30.5% Food Cost%- calculate the Selling price of this portion of Rib Roast Sheet1 Sheet2 Sheet3 Name Butcher test to find the yield cost HRM 1016 St. When a Fore quarter of beef is purchased by the Chef instead of just the oven-readt Roast piece, the Chef can remove the trim & Fat as well as cut out various cuts of meat used for other preparations, finally leaving one large cut of Beef ready to be roasted. We use market price of other cuts to calculate their worth, the remaining cost belongs to the "Roast" BUTCHER TEST PREPARED BY: DATE: ITEM Forequarter UNIT PRICE $4.50 AMOUNT PURCHASED 81 Lbs. INVOICE COST: S364.50 ITEM: Forequarter YIELD %: 100% QUANTITY: 81 UNIT PRICE: $4.50 EXTENDED PRICE $364.50 Lbs 18 13 RAW TRINIS: Ground Bear Stew Meat Fat Briskets Scrap TOTAL TRIMMED WI OVEN RE DY RIB Lbs. Lbs. Lbs. Lbs. $1.89 Lbs $2.25 Lbs. $0.20 Lbs. $1.95 Lbs. 10 12 Lbs Lbs. TOT. COST OF TRIMS Lbs. Insert the information from the problem Determine the Yield % for each raw trim and the Oven Ready Rib. Find the yield cost Lb of the Oven ready Rib roast Cost of a 70z. Portion of Rib Roast If cost of The accompaniments - G. factor - $1.40 and S. F. - 10 % what is the True cost of the Dish? If we want to maintain 30.5% Food Cost%- calculate the Selling price of this portion of Rib Roast
