Using the following information to complete the butcher test and answer the following questions:

Butcher Test Information

The following information has been taken from the records of the Circle Restaurant, which provides the results of a butcher test on 10 legs of veal, US Choice, purchased over the last several weeks from Middletown Meats, Inc. Veal legs were purchased to produce 5oz portions of veal cutlets. The restaurant paid $814.28 for the 10 legs, which weighed a total of 247 pounds and 8 ounces, as purchased.

Breakdown:

Fat: 41 lbs 8 oz; value per pound is $0.10

Bones: 56 lbs 8 oz; value per pound is $0.38

Shanks: 19 lbs 12 oz; value per pound is $1.49

Trimmings: 47 lbs 4 oz; value per pound is $1.89

Loss in cutting: 2lbs 8 oz

Find the standard cost of a 5-oz portion if the new dealer price is $3.19

Find the standard cost of a 5-oz portion if the new dealer price is $3.89

Find the standard cost of a 9 oz portion if the new dealer price is $4.25

The owner of the Circle Restaurant wants portion costs for the veal cutlet to be $2.65 regardless of cost variations set by the dealer. Determine the correct portion size if the dealer price is $3.69; $3.03

How many pounds of veal legs (as purchased) will be needed to prepare and serve 235 people 5 oz portions?

Given the average weight of a leg of veal, how many legs should be ordered?

2) Information: You are performing a cooking loss test on a rib of beef, U.S. Choice, weighing 38 lbs 12 oz. and purchased at a dealer price of $3.19 / lb.

Breakdown:

Oven-ready rib: 22 lbs; valued at $112.78

Cooked Weight: 20 lbs 4 oz

Bones & Trim: 1 lb 4 oz

Portion size: 10 oz.