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Meat processing software that fits the way you work

Meat processing software for inspected and custom-exempt plants: hot weights, cut sheets, yield, catch-weight labels and tracing in one system, for one monthly fee.

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Free data migrationUnlimited usersCustom features included
Brindle Creek Meats
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Sales
Orders
Standing orders
Invoices
Price lists
Plant
Livestock
Lots
Cut sheets
Recipes
Labels
Stock
Coolers and freezers
Packaging
Counts
HACCP records
Contacts
Reports
Settings
Plant manager
Search lots, ear tags or orders
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Plant / Lots
Lot BC-1027Packing6 steers · Pruitt RanchPrint cut listTrace lot
SpeciesBeef · 6 steers
SourcePruitt Ranch
HarvestedOct 27 · inspected
Hot weight5,028 lb
CoolerCooler 2 · 14 days
Cutting yield63.0%3,055 of 4,852 lb coldStandard 64.5% · 75 lb under
Steaks630 lbRoasts and brisket680 lbGround beef and trim1,455 lbStew, short ribs, other290 lbBone and fat1,601 lbCutting shrink196 lb
Steps7
Animals6
Cuts18
Packages1,240
Trace
Cost
StepStep and placeDateWeightYieldStatus
1
Receive cattle
6 steers · ante-mortem passed · ear tags scanned
Oct 268,010 lb live—Done
2
HarvestInspected
Harvest floor · hot weight on every animal
Oct 275,028 lb hot62.8% dressedDone
3
Chill and dry ageCCP check
Cooler 2 · under 40 °F in 24 h, then 34 °F
Oct 27–Nov 104,852 lb cold3.5% shrinkDone
4
Break to primals
Chuck, rib, loin, round, brisket, plate, flank
Nov 104,852 lb—Done
5
Cut, trim and grind
Cutting room · 4 cutters · grind 80/20
Nov 103,055 lb63.0% yieldDone
6
Pack and label
Vacuum packs, 10 lb chubs, catch-weight labels
Nov 101,240 of 1,920 pk—In progress
7
Ship and freeze
Fresh to 4 accounts · the rest to Freezer 1
Nov 11——Scheduled
Catch-weight case labelScale 2 · 7 ribeye cases printed for this lot
Brindle Creek MeatsBeef ribeye steak, boneless10 × 2-steak packs · keep refrigerated
NET WT14.62 lb (6.63 kg)
Packed Nov 10 · Lot BC-1027USDA inspected and passed(01) 90850012340013 (3202) 001462(10) BC-1027
Invoiced at the net weight on the label
Timeline
AllNotesChangesEmailsAI
Packing · Change · Nov 10, 2:20 PM
1,240 of 1,920 packages labeled with net weight and lot BC-1027
AI · Change · Nov 10, 1:45 PM
Yield 63.0% against 64.5%: trim on animals 03 and 05 ran 77 lb heavy
Cutting room · Change · Nov 10, 1:30 PM
Cutting and grinding done: 3,055 lb saleable from 4,852 lb cold
QA · Change · Nov 10, 6:40 AM
Pre-op sanitation check passed: cutting room, saws and grinder
Cooler · Change · Oct 28, 9:00 AM
Chill check passed: all 6 under 40 °F within 24 hours
One lot, end to end

Every lot in one place,
from intake to cost per pound

Where this lives today
  • Paper cut sheets
  • Yield spreadsheet
  • Scale and label printer
  • HACCP binders
  • Order emails and texts
  • QuickBooks
Plant / Lots
Lot BC-1020Closed (costed)Cost locked Nov 5
More ▾
Hot weight4,290 lb
Cold weight4,140 lb
Saleable2,641 lb
Packages1,660
Steps7
Animals5
Cuts18
Packages1,660
Trace
Cost
Actual cost$19,593.00est $19,575.00
Cost per lb$7.42est $7.33 · saleable lb
Margin17.8%est 18.8%, at list prices
Cutting yield63.8%standard 64.5% · 29 lb under
Up $0.09 a pound: the lot made 29 lb less saleable meat than the 64.5% standard, and cutting took 1 more hour than planned.
EstimatedActualVariance $Qty est / actual
Cattle on the rail
5 steers · $3.70/lb hot weight
$15,873.00$15,873.00$0.004,290 / 4,290 lb
Labor
Harvest, cutting, packing · $24/h
$1,080.00$1,104.00+$24.0045 / 46 h
Packaging
Vacuum bags, chubs, labels · $0.30
$504.00$498.00−$6.001,680 / 1,660 pk
Cooler
14 days · $1.50 a head a day
$105.00$105.00$0.0070 / 70 head-days
Overhead
Utilities, sanitation, lab · $0.45/lb cold
$1,863.00$1,863.00$0.004,140 / 4,140 lb
Rendering pickup
Bone, fat and by-products
$150.00$150.00$0.00—
Total$19,575.00$19,593.00+$18.00—
Margin at wholesale list prices: steaks $17.50/lb on average, roasts and brisket $8.20, ground beef $6.10, stew, short ribs and other $7.40. Cost per lb is per saleable pound. Variance = actual − estimated.
Timeline
AllNotesChangesEmailsAI
QA · Change · Nov 9
Mock recall drill passed
All 1,660 packages found
Plant manager · Change · Nov 5
Lot closed, cost locked
$7.42/lb vs $7.33 est
Bookkeeper · Change · Nov 4
Fairbanks Market invoiced
INV-2291 · due Dec 4
Shipping · Change · Nov 4
Fresh to 4 accounts
Rest to Freezer 1 by lot
Packing · Change · Nov 3
1,660 packages labeled
Catch weights, lot BC-1020
AI · Change · Nov 3
Yield flagged at 63.8%
29 lb under standard
Cutting room · Change · Nov 3
Cut, trimmed and ground
2,641 lb from 4,140 lb cold
Cooler · Change · Oct 21
Chill check passed
All 5 under 40 °F in 24 h
Harvest floor · Change · Oct 20
Harvested under inspection
4,290 lb hot weight, 5 head
Receiving · Change · Oct 19
5 steers from Pruitt Ranch
Ante-mortem passed, tags scanned
AI features

AI does the paperwork.
A person approves it.

AI drafts quotes and orders for restaurants and grocers, checks packaging, casing and spice bills, follows up on invoices and answers questions about your data. Nothing posts or sends until someone at the plant approves it.

Account pricing

Turns a chef's or buyer's emailed request into a quote at your list prices, billed at actual weight.

Weekly beef orderMarco Delisle, Ember & Ash
Could you price 40 lb of boneless ribeye and 60 lb of 80/20 ground in 10 lb chubs? We'd like it every Thursday starting next week.Thanks, Marco
Q-0712 · Ember & AshStanding order, ThursdaysDrafted by AI
ItemLbPer lb
Ribeye, boneless
Catch weight, billed at actual
40$22.00
Ground beef 80/20
10 lb chubs
60$6.10

Order intake

Turns emailed and texted orders into sales orders, checked against what's packed, in the cooler and on the cutting schedule.

SO-4127 · Fairbanks MarketFrom emailed PO FM-30218Drafted by AI
ItemRibeye 2-packs
Qty60 packs
DeliveryThu, Nov 12
Lot BC-1027 is packing ribeye today; 48 packs are free after standing orders. The order is drafted at 48; the other 12 wait for your approval.

Bill capture and 3-way match

Checks packaging, casing and seasoning bills against the PO and what you received.

Bill NP-5530Northline Packaging · PO-2214Matched by AI
POReceivedBill
Vacuum bags6,0005,0006,000
Price / bag$0.096—$0.096
Billed for 6,000 bags, but 5,000 were received. $96.00 is held until the last carton arrives.

Collections and weight claims

Reads replies to payment reminders and checks claims of light cases against your scale tickets.

INV-2240 · Fairbanks Market$4,812.40 · 10 days lateRead by AI
Nov 6 · Reminder sentYour invoice is 6 days past due.
Nov 9 · Buyer replied"Paying $4,744.08. Case G-1019 of ground beef came in 11.2 lb light."
Read by AIThe scale ticket shows G-1019 left at 40.2 lb, as invoiced. Reply drafted with the ticket attached.

Ask your data

Ask about yields, lots, freezer stock or margins. Every answer links to the records behind it.

Which lots came in furthest under our yield standard?
BC-1027 · beef63.0% vs 64.5%75 lb
PK-1029 · hogs71.2% vs 72.5%41 lb
BC-1020 · beef63.8% vs 64.5%29 lb
Saleable pounds under each lot's standard, lots harvested since Oct 1
Built around how your plant runs

Ask for it.
We'll build it.

Tell us what you need and we'll build it. Changes are included in your monthly fee.

"Can hunters fill out their deer cut sheet on a phone at drop-off?"Built in 2 weeks
"Can the scale print case labels with each grocer's item codes?"Built in 2 weeks
"Can farmers book harvest dates online and get a reminder the week before?"Built in 2 weeks
"Can we see cutting yield by cutter every week?"Built in 1 week
Meat processing software

Built for the way meat processors work

Cut sheet CS-1188 · half beef
Lori Haskett · Hollis Farm steer, tag C-1104-02 · pickup Nov 18
Custom exempt
PrimalCutHowPack
RibRibeye steaks, bone-in1¼ in thick2 per pack
LoinT-bone and porterhouse1 in thick2 per pack
SirloinTop sirloin steaks1 in thick2 per pack
ChuckChuck roasts3 lb1 per pack
RoundRump roast, rest to grind3 lb1 per pack
BrisketWhole brisketUntrimmed1 per pack
TrimGround beef 85/1540 lb as ⅓ lb patties1 lb packs
ExtrasSoup bones, oxtail, liverKeep1 per pack
Charges
Hanging weightHalf of 742 lb371 lb
Harvest feeHalf of $95.00$47.50
Cut and wrap$1.15/lb hanging$426.65
Vacuum packing$0.20/lb hanging$74.20
Patties40 lb at $1.00$40.00
Total$588.35
NOT FOR SALEprints on every pack with Lori's name and the hanging tagSend to cutting room

Cut sheets for every custom order

Farmers and hunters fill out a cut sheet for each half, quarter, hog or deer. It follows the hanging tag to the cutting room, and the bill comes from the hanging weight and the extras they picked.

  • Halves and quarters split between customers
  • Charges from hanging weight and extras
  • NOT FOR SALE labels on custom packs
Yield by animal · lot BC-1027
6 steers from Pruitt Ranch · harvested Oct 27, cut Nov 10 · standard 64.5% of cold weight
75 lb under standard
AnimalEar tagHot lbCold lbSaleable lbYieldvs 64.5%
1027-01840 000 000 027 10183880952464.8%+0.3
1027-02840 000 000 027 10281278450464.3%−0.2
1027-03840 000 000 027 10386183149960.0%−4.5
1027-04840 000 000 027 10479076249565.0%+0.5
1027-05840 000 000 027 10587484350459.8%−4.7
1027-06840 000 000 027 10685382352964.3%−0.2
Lot3.5% cooler shrink5,0284,8523,05563.0%−1.5
Yield by primalChuck and round trim on 03 and 05 went to fat, not grind
Chuck64.9%std 68.0% · −39 lbRib66.2%std 65.9% · +1 lbLoin62.2%std 62.0% · +1 lbRound66.4%std 70.0% · −38 lbBrisket, plate, flank57.4%std 57.4% · 0 lb

Cutting yield by animal and primal, against your standard

Hot and cold weights are captured on the rail, and every package weighed in the cutting room counts toward the animal it came from. Low yields show up the day you cut, not at month end.

  • Hot weight, cold weight and shrink by animal
  • Yield by lot, animal and primal
  • Yield standards by species and cut list
Smoked beef sticks · recipe v4
Batch BS-1105 · 200 lb raw · Smokehouse 2 · Nov 5
Batch closed
IngredientLotLbCost / lbCost
Beef trim 85/15BC-1020160.0$4.40$704.00
Pork trim 72/28PK-102930.0$2.10$63.00
Seasoning blend SB-12S-44718.0$5.80$46.40
Cure #1C-09150.5$3.00$1.50
Encapsulated citric acidE-03111.5$9.20$13.80
Batch BS-1105200.0$828.70
Smokehouse cycle1Dry1 h at 130 °F2Smoke2 h at 150 °F3CookCCP160 °F internal4ChillUnder 40 °F
AllergensSoyWheatSmoke yield68%136 lb from 200 lb rawCost per lb$6.09after smoking

Sausage, jerky and stick recipes with smoke yield

Recipes are versioned and scaled to the batch, and every batch pulls trim and seasoning by lot. Cost per pound counts what's left after the smokehouse, and allergens print on the label.

  • Trim and seasoning lots on every batch
  • Cook and smoke yield by recipe
  • Allergens carried to the label
Mock recall · lot BC-1020
Drill run Mon, Nov 9 · traced back to the farm and forward to every account
Every package found
FarmPruitt Ranch5 steers, tags 101–105›LotBC-1020Harvested Oct 20›Packed2,617 lbCuts, ground, sticks›Shipped to4 accountsFairbanks, 3 restaurants
ProductPacked lbShipped lbOn hand lbShipped to
CutsSteaks, roasts, stew, ribs1,3991,049350Fairbanks, 3 restaurants, counter
Ground beef80/20, 1 and 10 lb1,082822260All 4 accounts, counter
Beef sticksBS-1105, 160 lb of trim1366670Fairbanks, counter
Lot BC-10202,6171,937680On hand in Freezer 1 and the counter
Every pound accounted forDraft recall noticesExport trace

Trace a lot back to the farm and forward to every package

Every package carries its lot, and every lot its animals, ear tags and farm. A mock recall shows where each pound went, what's still in the freezer, and which accounts to call.

  • Lots by harvest date with ear tags and farm
  • Trim followed into sausage and sticks
  • HACCP, SSOP, chill and lab test records kept
Included

Everything a meat plant needs, included

One system, no add-on modules to buy.

Sell

  • Wholesale and standing orders
  • Price lists by account
  • Catch-weight invoicing
  • Deliveries with lot codes
  • Custom cut sheets and pickups

Make

  • Livestock intake and ear tags
  • Hot and cold weights by animal
  • Cutting yield against standards
  • Sausage, jerky and stick recipes
  • Catch-weight labels at the scale

Buy and stock

  • Cattle and hog purchases
  • Packaging, casing and spice POs
  • Cooler and freezer stock by lot
  • Lot tracing back to the farm
  • Freezer counts by barcode

Money and data

  • HACCP, sanitation and chill records
  • QuickBooks and Xero sync
  • Lot costing and Ask your data
Pricing

How pricing works

How pricing works

One monthly fee plus a one‑time setup, quoted after we've seen how you work.

  • Unlimited users, including the harvest floor and cutting room
  • Hosting, data migration, AI features and support included
  • Changes included, not billed as change orders
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Who builds it

Made by Airdev

Airdev has designed, built and supported custom software for over a decade. The same team builds and supports your ERP.

Visit airdev.co
1,000+products built
10M+users
$1B+in transactions
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Tell us how you take in, cut, pack and sell.After the call, we'll build a demo set up around it.

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