Butchery Cutting and Yield Record
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.
FP-07 1 page
Food production and artisan makers · FP-09
Carcass Intake and Traceability Record
A meat traceability sheet — every carcass, side or primal received with supplier, kill or lot number, health mark and weight, then the pack codes it became.
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2 pages. 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
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.
Who it is for
Butchers, farm shops and meat processors receiving carcasses or primals from an abattoir, wholesaler or their own animals.
How to use it
- Write one line per carcass, side or box as it arrives, copying the supplier's references exactly as they appear on the paperwork.
- Give each one your own short reference, and write that on it or its box.
- Note the condition on arrival and the weight you recorded, not the one on the delivery note.
- When it is cut, list the pack or batch codes it became against that reference in the lower table.
What is on the sheet
2 pages, in this order:
Page 1
Printed under the title: Every carcass, side or boxed primal that comes through the door: where it came from, the kill or lot number it carries, what it weighed and what it looked like — then the batch codes it became, so any pack on the counter can be traced back to an animal.
Their reference, copied exactly. What has to travel with a carcass, what marks it must carry and how long the record is kept are set by the rules where you trade. Write in the reference your supplier gives you exactly as it is written on the paperwork, and keep that paperwork with this sheet.
Write-on lines: Business · Sheet from · To · Kept by
Intake — one line per carcass, side or box
Table, 12 rows: Received · Species · Supplier / abattoir · Kill / lot no. · Tag / animal · Health mark · Weight · Condition · Our ref
Page 2
What each one became — the codes that went on the packs
Table, 16 rows: Our ref · Cut on · Cut by · Batch / pack codes given · Sold or sent to · Notes
Ruled lines: Notes — paperwork missing, supplier queries, anything withdrawn
Questions
Why does the sheet not say what documents must come with a carcass?
Because that is set by the rules where you trade, and they differ. The sheet records what did arrive with it; keep that paperwork with the sheet.
What goes in 'our ref'?
Anything short and unique that you can write on a tag or a box — a date and a letter, a running number. It is the link between this table and the pack codes below.
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