Steaks: Costing steaks that you trim and cut from a primal cut or large muscle group, such as a New York strip loin, is most easily done by simply dividing the number of steaks that the piece yielded into the cost of the whole piece. 1. If a New York strip loin cost $64 and you cut 14 evenly sized steaks from it, how much would "each steak cost? Question 2 0 pts If you cut steaks from the same piece but they differ in size, first determine the cost per pound, then divide that by the trim yield percentage to get the cost of 1 pound trimmed. Now divide the trimmed pound cost by the number of ounces in a pound. Finally multiply the number of ounces that a trimmed steak weighs times the trimmed ounce cost. "xPlease round to the nearest thousandths ** 2. The $64 strip loin weighs 13lbs, as purchased. What does 1 AP pound cost? If you cut steaks from the same piece but they differ in size, first determine the cost per pound, then divide that by the trim yield percentage to get the cost of 1 pound trimmed. Now divide the trimmed pound cost by the number of ounces in a pound. Finally multiply the number of ounces that a trimmed steak weighs times the trimmed ounce cost. 3. Look up the trim yield percentage in Meats Table for beef strip loin 180A and divide the AP pound cost by that percentage number. This will be your cost per trimmed pound. What is it? "Please round to the nearest hundreth Question 4 1 pts Using the information from the previous questions... 4. What does one trimmed ounce cost? "*Please round to the nearest hundreth** Using the information from the previous questions... 5. What would a trimmed 6 -ounce steak cost? **Please round to the nearest hundreth Question 6 1 pts Using the information form the previous questions... 6. What would a trimmed 9-ounce steak cost? **Please round to the nearest hundreth** Notice that there is 1 pound of useable trimmings yielded by the New York. This is mainly represented by the tail muscle that can be used as brochette meat, stew meat or in sauts. You can deduct the value of the trimmings from the cost of the steaks if you use these trimmings on other menu items. To do 50 , you multiply the market price per pound of the trimmings, such as $3.60 per pound for brochette meat, times the number of pounds obtained from the trimming. Notice that there is 1 pound of useable trimmings yielded by the New York. This is mainly represented by the tail muscle that can be used as brochette meat, stew meat or in sauts. You can deduct the value of the trimmings from the cost of the steaks if you use these trimmings on other menu items. To do so, you multiply the market price per pound of the trimmings, such as $3.60 per pound for brochette meat, times the number of pounds obtained from the trimming. The trim yield percentage of the original 180A strip loin remains the same. What changes is the cot assigned to it? It is reduced by the value of the useable trim. Use this information to answer the following questions... Question 7 1 pts 7. Subtract the $3.60 from the cost of the whole AP strip loin: **Please round to the nearest hundreth 8. What is the new cost per pound for the strip loin? **Please round to the nearest thousandth** Question 9 1 pts 9. What is the new trimmed cost per pound? Please round to the nearest hundreth Question 10 10. What is the new cost per trimmed ounce? **Please round to the nearest thousandth Question 11 11. What is the new cost of one 6 -ounce steak? Please round to the nearest hundreth**