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bachelor in business administration
Polytechnic State University Sanluis
Jan-2006 - Nov-2010
CPA
Polytechnic State University
Jan-2012 - Nov-2016
Professor
Harvard Square Academy (HS2)
Mar-2012 - Present
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PROBLEM 12–22 Sell or Process Further [LO2]
Valley Meat Processing Corporation is a major processor of beef and other meat products. The company has a large number of T-bone steaks on hand, and it is trying to decide whether to sell the T-bone steaks as is or to process them further into filet mignon and New York–cut steaks.
Management believes that a kilogram of T-bone steak would yield the following profit:
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Wholesale selling price ($16.00 per kilogram) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
$16.00 |
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Less joint costs incurred up to the split-off point where T-bone |
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steak can be identified as a separate product . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
12.00 |
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Profit per kilogram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
$ 4.00 |
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As mentioned above, instead of being sold as is, the T-bone steaks could be further pro- cessed into filet mignon and New York–cut steaks. Cutting one side of a T-bone steak provides the filet mignon, and cutting the other side provides the New York cut. One 480-gram T-bone steak cut in this way will yield one 181-gram filet mignon and one 241-gram New York cut; the remaining grams are waste. The cost of processing the T-bone steaks into these cuts is $1.40 per kilogram. The filet mignon can be sold retail for $26 per kilogram, and the New York–cut can be sold wholesale for $22 per kilogram.
 Required:
1.              Determine the profit for each 480-gram T-bone steak processed further into filet mignon and New York–cut steaks.
2.              Would you recommend that the T-bone steaks be sold as is or processed further? Why?
(Prepared from a situation suggested by Professor John W. Hardy.)
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