You are serving flank steak for an event and need 200 6-oz. servings. You get samples and do yield tests. 

After testing you find that:

Vendor A Flank Steak costs $6.00 per pound. 4 pounds- trim loss of 1.5 pounds

Vendor B Flank Steak costs $7.25 per pound. 4 pounds -trim loss of 1 pound

A. Which choice is cheaper (more cost-effective) when taking yield % into account?

Vendor A or Vendor B?

B. What is the per portion EP food cost of your choice?

C. How many pounds of steak do you need to order for your event?

D. If an average flank steak weighs 4 pounds, how many steaks will you need to buy?

E. What will your total AP cost be?