Carcass Intake and Traceability Record
Trace any pack on the counter back to the animal it came from, and forward from a supplier's notice to every pack you need to pull.
FP-09 2 pages
Food production and artisan makers · FP-07
Butchery Cutting and Yield Record
A butchery yield sheet — one carcass or primal with its weight in, every cut off it with weight and where it went, and the bone, fat and trim left.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Put a number on the yield of every carcass you break down, and see which supplier, breed or cutting spec is giving you the most saleable meat.
Who it is for
Independent butchers, farm shops cutting their own animals, and smallholders selling boxes.
How to use it
- Weigh the carcass, side or primal in and write down what it was weighed as — cold, hanging, boxed.
- Write one line per cut as it comes off, with the weight, the number of pieces and where it went.
- Put the code or date you gave each pack in the column, so a pack traces back here.
- Weigh the bone, fat and trim at the end, and work out the yield from your own figures.
What is on the sheet
One page, top to bottom:
Printed under the title: One carcass, side or primal broken down: the weight it came in at, every cut that came off it with its weight and where it went, and what was left as bone, fat and trim — so the yield is a number, not a feeling.
Write-on lines: Species / carcass ref · Supplier / kill no. · Date cut · Cut by · Weight in · Weighed as · Cutting spec used · Label / batch code given
Cuts off this carcass — one line per cut or product — the yield at the foot is your own arithmetic, with no target printed
Table, 13 rows: Cut / product · Weight · Pieces · Went to · Code / date on pack · Notes
Write-on lines: Yield: saleable weight · Bone · Fat and trim · Loss / unaccounted · Yield % · Last carcass %
Questions
Why is there no expected yield percentage?
Because yield depends on the species, breed, finish, how it was hung and your own cutting specification — a printed figure would mislead more butchers than it helped. Compare each carcass with your own last one, which is why there is a box for it.
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