Lamb Growth Record
Measure growth to weaning against the ewe that reared it, which is the fairest test of a breeding ewe there is.
LK-45 1 page
Livestock and smallholding · LK-67
Meat Processing and Cut Record
A free printable meat cutting sheet for home-reared stock: cuts and pack sizes asked for, live and carcass weights, packs back and where each one is frozen.
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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
Record one animal from the processor's booking to the freezer shelf, cut by cut. The carcass weight and the packed weight sit side by side.
Who it is for
Smallholders and farmers who send their own lambs, pigs, goats or cattle to a processor for the freezer, and anyone selling halves or quarters.
How to use it
- Fill in the animal and booking at the top before delivery.
- List each cut or product with the size, number per pack and any instructions, and give the processor a copy.
- On collection, count the packs and weigh them against each line, and write where they went in the freezer.
- If the meat is shared, mark whose each line is and total the packed weight.
What is on the sheet
One page, top to bottom:
Printed under the title: The cutting instructions you give, the weights the processor reports, and every pack that comes back with where it went.
Carcass weight is not packed weight. The carcass weight on the processor's sheet is not the weight that reaches your freezer: bone, fat and trim come off in cutting. Write both down so the difference is on paper. No yield or price is printed here.
Write-on lines: Tag or ID · Species and breed · Age or born on · Processor · Booking ref · Delivered on · Live weight · Carcass weight reported · Collected on · Whole, half or quarters
Cuts ordered and packs back — one line per cut or product
Also printed: Packs back
Table, 11 rows: Cut or product · Size · Per pack · Instructions · Packs · Weight · Freezer · Share
Write-on lines: Total packs · Total packed weight · Offal, bones and fat kept · Checked by
Questions
Why is the packed weight less than the carcass weight?
Because bone, fat and trim come off in cutting, and how much depends on the animal and on the cuts chosen, such as boned joints or bone-in chops. The sheet records both weights so you can see the difference for your own animals; no yield is printed.
Can I give this to the processor as a cutting sheet?
Yes. Fill in the cuts, sizes and instructions and hand over a copy. Most processors have their own form, so check that it says the same thing.
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