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Butcher test to find the yield cost
When a Fore quarter of beef is purchased by the Chef instead of just the oven-readt Roast piece, the Chef can remove the trim & Fat as well as cut out various cuts of meat used for other preparations, finally leaving one large cut of Beef ready to be roasted. We use market price of other cuts to calculaate their worth, the remaining cost belongs to the "Roast"
Insert the information from the problem.Determine the Yield % for each raw trim and the Oven Ready Rib. ______________Find the yield cost/ Lb of the Oven ready Rib roast ___________Cost of a 7 Oz. Portion of Rib Roast ___________________
If cost of The accompaniments - G. factor = $1. 40 and S. F. = 10 % what is the True cost of the Dish? ___________________If we want to maintain 30.5% Food Cost % - calculate the Selling price of this portion of Rib Roast ____________________
Attachment:- Yield Cost calculation using Butcher Test.rar
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