Determine yield for each raw trim and the oven ready

Assignment Help Cost Accounting

Reference no: EM133361739

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"

BUTCHER TEST			PREPARED BY:					DATE:
ITEM:	Forequarter				UNIT PRICE			$4.50
AMOUNT PURCHASED:			81	Lbs.	INVOICE COST:			$364.50

ITEM:		YIELD %:		QUANTITY:			UNIT PRICE:		EXTENDED PRICE
Forequarter		100%		81		Lbs.	$4.50		$364.50


RAW TRIMS:
Ground Beef				18		Lbs.	$1.89	Lbs.
Stew Meat				13		Lbs.	$2.25	Lbs.
Fat				10		Lbs.	$0.20	Lbs.
Briskets				12		Lbs.	$1.95	Lbs.
Scrap				4			-
TOTAL TRIMMED WT.						Lbs.	TOT. COST OF TRIMS
OVEN READY RIB						Lbs.		Lbs.

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

Reference no: EM133361739

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