1. The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, Canada Grade A1, purchased over the last several weeks from Georges Meats, Inc. Veal legs are purchased to produce 150-gram portions of veal cutlets. The restaurant paid $850.41 for the 10 legs, which weighed a total of 112.93 kilograms as purchased.

Breakdown:

Fat: 18.80kg; value per kg: $ 1.00

Bones: 25.62kg; value per kg.: $ 1.00

Shanks: 8.95kg; value per kg: $ 7.50

Trimmings: 21.43; value per kg: $ 4.99

Loss in cutting 1.13 kg

Veal cutlets: 37 kg

1. The owner of the Circle Restaurant wants portion cost for veal cutlet to be $ 2.65, regardless of variations in dealer price. Determine the correct portion size if

1. Dealer price is $ 7.80/kg
2. Dealer price is $ 8.20/kg

2. Develop a chart showing the costs 130 gram, 155 gram, and 180 gram portions at dealer prices per kilogram of $ 8.00, $ 8.10, and so on in $ 0.10 increments up to $9.00 per kilogram.