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What is Butcher Test for Forequarter Beef about?
The chef purchased an 81 lb forequarter of beef. By removing trim and fat, and cutting out cuts for other preparations, the chef was left with a large roast ready to cook. The butcher calculated that the forequarter yielded 57 lbs of various trims including ground beef, stew meat, and brisket. This left 24 lbs of oven ready rib roast. Using the costs of the other cuts, the butcher determined the true cost of the rib roast to be $7.07 per pound.
- Author
- Shivam Pathak
- Language
- EN