You jot down the carcass weight on the delivery note, then the weight of the cuts you obtain, and do the subtraction in your head to see whether the yield was decent. That rough calculation tells you nothing about whether a supplier is really delivering, nor what a kilo of roast actually costs once the cutting is done.
Who the application is for
For butchers, delicatessens and cutting workshops who want to cost out what comes off a carcass and know the real cost of each cut. It installs on top of a free foundation shared by the food trades, which carries recipes, allergens and the daily production plan.
What the application does
- Draws up the full carcass balance of a cut: the main cut, the by-products marked as sold on or not, and keeps that yield separate from shrinkage, whatever came out in no usable form at all.
- Compares each cut against a yield benchmark that you enter yourself, with a tolerance; a gap beyond that tolerance flags itself, and a benchmark can target one particular supplier.
- Works out the real cost per kilo of the cut obtained, with and without deducting the by-products sold on, and the resulting margin per kilo.
- Carries the slaughter and cutting dates over to the resulting batch, and brings the origin of the incoming batch down with it.
- Suggests a use-by date on the resulting batch, but only when a shelf life has been declared on the product record.
- Compares yield and shrinkage over time, by supplier, by cut and by month, in a pivot view and a chart.
Day to day
- Before the first cut, enter in the settings the yields you normally obtain, for each pair of incoming and resulting product, with the tolerance you accept.
- Record a cut: what comes in — product, batch, weight and the day's price — then what comes out, the main cut and the by-products, each marked as sold on or not.
- Check the carcass balance: yield, valorised yield, shrinkage and shrinkage rate, then the cost price and the margin per kilo.
- Finish the cut: the date and origin carry over to the resulting batch, and the record locks.
- Compare your cuts over time in the pivot view, by supplier, by cut and by month.
What the application does not do
- It does not create any stock movement, any manufacturing order, or any accounting valuation.
- It does not read from a connected scale: weights are entered by hand.
- It does not keep any hygiene record: no temperature logs, no cleaning schedule.
- It does not supply any reference yield and does not deliver regulatory compliance: the rules change, and the application does not replace the advice of a professional in the trade.
Getting started
First install the free foundation shared by the food trades. Then record your own yields over a few weeks of cutting and enter them as a benchmark, for each pair of products and, if needed, by supplier: without this benchmark, the application measures your cuts but flags no gap at all. Also set a shelf life on the records of any products for which you want a use-by date to be suggested.
Going further
To find out whether this application suits your business and how to activate it, compare the plans or write to us.