What is the Funchal advantage/disadvantage of further processing one T-Bone steak into filet mignon and New York cut steaks?

If the T-bone steaks are sold as initially cut, the company figures that a 1-pound T-bone steak would yield the following profit: 2.27 points Selling price ($2.40 per pound) $ 2.40 Less joint costs incurred up to the split-off point where T-bone steak can be identified as a separate product 1. 60 Profit per pound $ 0.80 If the company were to further process the T-bone steaks, then cutting one side of a T-bone steak provides the filet mignon and cutting the other side provides the New York cut. One 16-ounce T-bone steak cut in this way will yield one 6-ounce filet mignon and one 8-ounce New York cut; the remaining ounces are waste. It costs $0.15 to further process one T-bone steak into the filet mignon and New York cuts. The filet mignon can be sold for $4.00 per pound, and the New York cut can be sold for $3.50 per pound. Required: 1. What is the financial advantage (disadvantage) of further processing one T-bone steak into filet mignon and New York cut steaks? 2. Would you recommend that the T-bone steaks be sold as initially cut or processed further? Complete this question by entering your answers in the tabs below. Required 1 Required 2 Mc Graw Jucation 12:24 PM Type here to search O 8/16/2020 FZ Prt Son FB Home F9 End F10 PgUp FI Pg F2 DI F3 X F4 FS F6 & @ $ A 5 8 9 2 4