Butcher & Delicatessen

The real problem

A carcass comes in. Out come saleable cuts, co-products that are still worth something — bones, fat, sausage trimmings — and a share that comes back in no form at all. Two decisions depend on that yield, and today they are made by guesswork:

• is this supplier delivering on its yields? Without quantified history, a three-point gap goes unnoticed for six months;

• what does a kilo of this cut actually cost me? A carcass at €8/kg with a 72% yield does not make €8/kg roast: it makes €11.11. A butcher who sets prices based on the purchase price is losing money without seeing it.

What the app brings

• Full material balance. A cut carries one main piece and as many co-products as needed, each marked as valued or not. The module derives four distinct figures from it: main piece yield, valued yield (co-products included), shrinkage — what came out in no form at all — and its rate. Adding co-products and shrinkage together would give a false yield: the bone that went into the stockpot is not a kilo that evaporated.

• Yield table, entered by you. For each input/output pair, the yield you usually achieve and the tolerance you accept. A cut outside tolerance flags itself, in red. A table can target a specific supplier: that is how you demonstrate, figures in hand, that two slaughterhouses do not deliver the same thing at the same price. No yield values are shipped with the module — published values vary by species, cutting plan and season, and none of them is a reference for your business. Without a table, the module measures and judges nothing.

• Actual cost per kilo obtained, with and without deduction of the by-products sold. This is the cost price on which a selling price is set, and the resulting margin per kilo. The day's purchase price is entered on the cutting record without touching the product form.

• Traceability from carcass to cut. Slaughter date and cutting date on the lot, in addition to the origin, supplier lot and expiration date provided by the free base module. Completing a cutting operation carries the date over to the output lot and passes the origin of the input lot down to it — exactly where traceability is usually lost. The expiration date is only suggested if you have entered a shelf life on the product form: the module invents no storage life.

• Comparison over time: pivot and graph views of yield by supplier, by cut and by month.

• Locking: a completed or canceled cutting job can no longer be modified, except by an administrator.

What the app does not do

• No stock moves, no manufacturing orders, no accounting valuation.

• No connected scale reading: weights are entered manually.

• No HACCP management: no temperature logs, no cleaning schedule.

• No reference yields provided, and no regulatory compliance certified.

Also searched as: Odoo butchery cutting yield, carcass material balance, boning shrinkage, butchery cost price, supplier meat yield scale, slaughter and cutting lot traceability, price per kilo after cutting loss.

Price: €259, one-time purchase. Requires the free dyo_metiers_bouche building block.