Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4, complete butcher test and cooking loss test calculations for a rib of beef, U.S. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $3.19 per pound. Breakdown: - Fat: 6lbs,8 oz; value per 1lb,$0.00 - Bones: 4 lbs, 4 oz: value per lb:$32 - Short ribs: 3 lbs, 4 oz.: value per 1b.:$1,49 - Chopped beef: 2 lbs. 8 oz.i value per lb: $1.59 - Loss in cutting: 0 lbs, 4oz. - Oven-ready rib: 22 lbs, 0 oz. - Cooked weight: 20 lbs. 4 oz. - Bones and trim: 1lb.4oz. - Portion size for roast beef: 10oz. Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4, complete butcher test and cooking loss test calculations for a rib of beef, U.S. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $3.19 per pound. Breakdown: - Fat: 6lbs,8 oz; value per 1lb,$0.00 - Bones: 4 lbs, 4 oz: value per lb:$32 - Short ribs: 3 lbs, 4 oz.: value per 1b.:$1,49 - Chopped beef: 2 lbs. 8 oz.i value per lb: $1.59 - Loss in cutting: 0 lbs, 4oz. - Oven-ready rib: 22 lbs, 0 oz. - Cooked weight: 20 lbs. 4 oz. - Bones and trim: 1lb.4oz. - Portion size for roast beef: 10oz