Exercise 6.

3
Butcher Test Card

Item Lamb Loin Grade U.S. Choice Date 3/21/XXXX

Pieces One Weiging 12 lbs. 0 oz. Average Weight
Total Cost $ 79.80 At $ 6.65 per lb Supplier XYZ Purveyors

Weight Ratio to Value Per Total Cost of Each Usable Portion Portion Cost Factor Per
Breakdown No. Lb. Oz. Total Weight Pound Value Lb. Oz. Size Cost Lb.

Fat 3 0 25% $0.00 $0.00

Kidneys 1 0 8.33% $6.10 $ 6.10
Flanks 1 8 12.50% $4.60 $ 6.90
Loss in Cutting 0 8 4.17% $0.00 $0.00
Usable Meat 6 0 50.00% $ 11.13 $ 66.80 $ 11.13 $ 0.70 5 0z $ 3.48 1.67

Total 12 0 100% $79.80

Cooking Loss Test

One Minutes Ten At 385 Degrees
Cooked Hours
Weight Ratio to Value Per Total Cost of Each Usable Portion Portion Cost Factor Per
Breakdown No. Lb. Oz. Total Weight Pound Value Lb. Oz. Size Cost Lb.

Original Weight 12 0 100% $ 6.65 $ 79.80

Trimmed Weight 6 0 50.00%
Loss in Trimming 6 0 50.00%
Cooked Weight 5 8 45.83%
Loss in Cooking 0 8 4.17%
Bones and Trim 1 0 8.33%
Salable Weight 5 0 41.67% $ 79.80 $ 15.96 $ 1.00 5 0z $ 4.99 2.4

Remarks

Item Lamb Loin Chop Portion Size 5 oz. Portion Cost Factor
ost Factor Per
Portion

0.52

ost Factor Per

Portion

0.75