Weight as purchased: 8lbs. 8oz. Dealer Price: 4.19 per lb. Portion size for file

Question

Weight as purchased: 8lbs. 8oz. Dealer Price: 4.19 per lb. Portion size for filet mignon: 8oz.

Breakdown:

Fat: 4lbs. 12oz.; value per lb. $.00 Tidbits: 12oz; value per lb. $2.49 Filet mignon: 3lbs. 0oz

b. Using cost factors derived from Butcher test determine the cost of the 8-ounce portion if the dealer increases the price for beef tenderloin to $4.49 per pound

c. Using cost factors derived from Butcher test determine the cost of each usable pound at the $4.49 dealer price

d. Using cost factors derived from Butcher test determine cost of a 6-ounce portion at the $4.49 dealer price

FIGURE 6.3 Butcher Test Card Item Pieces Total Cost $54.99 3/21/20XX Beef Tenderloin One Grade U.S. Choice Weighing 9 lbs. 0 oz At Date Average Weight Supplier 6 er XYZ Meat Co. Ratio Value Portion Portion Cost Factor per oz Size Cost Lb.Portion Weight to Total er BreakdownNo. Lb. Oz. Weight PoundValue Fat Loss in cutting Tip meat Usable meat Total Lb. | 41.7% 2.8% |$0.00 |$0.00 12 0 12 | 8.3% |$2.49 | 1.87 4 4 | 47.2% | | | $53.12 $12.4988 $0.7812 6 oz. $4.69 2.0456 0.7671 $54.99 0 | 100%

Explanation / Answer

1a) Receipt Cost   = $55.25 / 30 standard yield= $1.85 (standard portion cost)

       Selling Price = Standard portion cost / cost = $1.85/ 30% =$6.20

b) Receipt Cost   = $22.58 / 30 standard yield= $0.76 (standard portion cost)
   Selling Price = Standard portion cost / cost = $0.76 / 18%= $4.2

c) Receipt Cost   = $124.50 / 30 standard yield=$ 4.15 (standard portion cost)
   Selling Price = Standard portion cost / cost= $ 4.15 / 45% =$9.2

d) Receipt Cost   = $105.00 / 30 standard yield=$3.5 (standard portion cost)
Selling Price = Standard portion cost / cost = $3.5 / 21%=$16.67

e) Receipt Cost   = $12.60 / 30 standard yield=$0.42(standard portion cost)
Selling Price = Standard portion cost / cost = $0.42 * 40%=$1.05

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