A carcass in, a dozen cuts out, the yield accounted for
A butcher buys whole and sells in parts. MondayPOS tracks what a carcass actually yielded, so the gap between what you paid for and what you sold is a number instead of a suspicion.
What goes wrong in Meat & Butcher Shop
A butcher's margin lives in yield. You buy a carcass at a rate per kilo and sell it as a dozen cuts at a dozen rates, minus bone, fat and trim that never reach a customer. If the shop only records sales, the day looks fine while the yield quietly falls, and what does not sell today is worth substantially less tomorrow.
The modules that matter most for Meat & Butcher Shop
Built for the way you sell
One intake breaks into priced cuts, with bone, fat and trim recorded so yield is measurable.
Each cut carries its own rate per kilo, weighed at the counter with tare.
Purchased weight against sold weight, so a falling yield shows up the same week.
Unsold weight is marked down or written off against the day rather than carried as fresh.
Chiller incidents and temperature exceptions recorded against the batch.
The same counter through the year's heaviest trading days, with offline resilience.
Why operators in Meat & Butcher Shop choose MondayPOS
Carcass-to-cut breakdown: one purchase yields many priced cuts, and the shortfall against purchase weight is visible as yield rather than lost.
Everything sells by weight with tare, at a rate per cut, so the scale and the bill never disagree.
Same-day perishability handled honestly: what is left is marked down or written off against the day, not carried as if it were fresh.
What you get out of it
Weighed cuts price from the scale, so a kilo sold is a kilo off the carcass.
Purchased weight against sold weight per carcass, visible day by day.
Unsold weight is marked down or written off against the day it belonged to.
Cold-chain exceptions attach to the batch, so a write-off is documented.
The supplier's rate per kilo flows through the breakdown into each cut.
Weighed billing that holds up through the heaviest days of the year.
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