Reference no: EM133201797

1. Using the butcher test template, complete the butcher test calculations for a beef tenderloin. 

a. Top Butt Purchased: 8.7kg 

Price per kilo: $12.30

Filet portion sizes: 300 gr 

Breakdown - Fat: 1.35kg: Trim: .6kg; Cap steak: 1.4kg - value $9.39/kg;  Loss in Cutting: .13kg; 
Total salable: ? 

b.  If the dealer price for beef tenderloin decreased to $11.65 per kg, what is the new portion cost?

c.  If you want to provide 300gr portions to 40 people, how much beef tenderloin should be purchased? 

Hint:  Use yield percentage

2.  The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, Canada Grade A1, purchased over the last several weeks from George's Meats, Inc. Veal legs are purchased to produce 150-gram portions of veal cutlets. The restaurant paid $850.41 for the 10 legs, which weighed a total of 112.93 kilograms as purchased.

Breakdown:

Fat: 18.20kg;                 value per kg:     $ 1.00

Bones: 25.50kg;            value per kg.:    $ 1.00

Shanks: 8.50kg;            value per kg:     $ 7.50

Trimmings: 21.50;          value per kg:     $ 4.99

Loss in cutting                                         1.13 kg

Veal cutlets:                                              38 kg

a.  Given the preceding information, complete butcher test calculations to determine standard cost of the 150 gram portion.

b.  Find the cost of the standard 150 gram portion at each of the following dealer prices:

1. $ 7.79/kg.
2. $ 8.10/kg
3. $ 8.50/kg.

c.  Find the cost of each of the following:

1. A 175 gram portion, if dealer price is $ 7.79/kg
2. A 125 gram portion, if dealer price is $ 8.10/kg
3. A 125 gram portion, if dealer price is $ 8.55/kg

d.  The owner of the Circle Restaurant wants portion cost for veal cutlet to be $ 2.65, regardless of variations in dealer price. Determine the correct portion size if

1. Dealer price is $ 7.80/kg
2. Dealer price is $ 8.20/kg

e.  Develop a chart showing the costs 130 gram, 155 gram, and 180 gram portions at dealer prices per kilogram of $ 8.00, $ 8.10, and so on in $ 0.10 increments up to $9.00 per kilogram.

f. How many kilograms of veal leg (as purchased) will be needed to serve 150 gram portions to 250 people?

g. Given the weight of the average leg of veal, as determined in the butcher test, how many legs should the steward order to serve 150 gram portions to 250 people?

h.  Records show that the Circle Restaurant used 48 legs of veal last month. How many standard 175 gram portions should have been produced from these 48 legs?

i.  The restaurant has a banquet for 500 people scheduled for tonight, and the manager has promised to serve veal cutlet as the entrée. The steward neglected to order veal legs for this specific party, but there are 25 legs of veal in the house and veal cutlet is not on the regular dining room menu for tonight. Using these 25 legs of veal for the party, what size portion should be available so that all 500 people can be served?