Butchery workspace
Butchery sales and business tools
Trace registered carcasses into weighed cuts, with balanced mass and stock posting.
Available tools
Tools use your active business, assigned branch, permissions and plan. Operational records do not prove payment; charges use the governed till and accounting tools.
What you can manage
Carcass cutting and yield
Trace registered carcasses into weighed cuts, with balanced mass and stock posting.
Operating limits and remaining setup
Conversion uses existing base-unit kilogram stock. Purchasing and expiry-controlled batch custody remain separate; linked packaging is not supported in yield conversion.
Equipment and external services
Scale imports and external traceability feeds need a selected device or provider.
Saving setup requirements does not connect a device or provider. Confirm the adapter and test the installation before relying on live data.
Prepare equipment and provider setupStart with your business
Create a profile, confirm prices and tax settings, add real catalogue entries and assign staff access. Run a supervised workflow in your business before using it with customers.