You manage a steakhouse, and you are buying two different, yet similar, cuts of meat. Cut A costs $30/cut and cut B costs $29/cut. You cannot spend more than $870 on meat for the weekend. You know that you'll sell fewer of cut B, but your supplier insists that you buy more than thirteen of cut A. What is a possible solution to the system, assuming that you must buy whole cuts of meat, not fractions?