Find the cost of the standard gram portion

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Reference no: EM132809110

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 $814.28 for the 10 legs, which weighed a total of 112.3 kilograms as purchased.

Breakdown:

Fat: 18.824kg; value per kg: $ 1.00

Bones: 25.628kg; value per kg.: $ 1.00

Shanks: 8.959kg; value per kg: $ 7.50

Trimmings: 21.432; value per kg: $ 4.99

Loss in cutting 1.134 kg

Veal cutlets: 36.288 kg

Problem a. Given the preceding information, complete butcher test calculations to determine standard cost of the 150 gram portion, as well as yield factor, portion cost factor, and kilogram cost factor.

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

1. $ 7.00/kg.

2. $ 7.50/kg

3. $ 7.99/kg.

Problem c. Find the cost of each of the following:

1. A 175 gram portion, if dealer price is $ 7.00/kg

2. A 125 gram portion, if dealer price is $ 7.50/kg

3. A 125 gram portion, if dealer price is $ 7.65/kg

Reference no: EM132809110

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