The restaurateur buys 14.2 kg of meat, the trimmings amount to 21% and the loss to 32%.

Step 1: Calculate Trimmings: Trimmings are the portion of the meat that cannot be used. It is given that the trimmings amount to 21% of the total meat purchased. Trimmings = 21% of 14.2 kg To find 21% of 14.2 kg, you can multiply 0.21 by 14.2: Trimmings = 0.21 * 14.2 kg Trimmings = 2.982 kg Step 2: Calculate Loss: Loss refers to the amount of meat that is lost during processing or preparation. It is given that the loss is 32% of the total meat purchased. Loss = 32% of 14.2 kg To find 32% of 14.2 kg, you can multiply 0.32 by 14.2: Loss = 0.32 * 14.2 kg Loss = 4.544 kg Step 3: Calculate Usable Meat: Usable meat is the amount of meat that remains after accounting for trimmings and loss. Usable Meat = Total Meat - (Trimmings + Loss) Usable Meat = 14.2 kg - (2.982 kg + 4.544 kg) Usable Meat = 14.2 kg - 7.526 kg Usable Meat = 6.674 kg Step 4: Final Result: The actual amount of usable meat is 6.674 kg.