Meat Processing
Meat Processing: production orders and BOM, stock and warehouse, quality and reporting.
Challenges
- Carcass weights from slaughter go unrecorded, so yield is calculated by guesswork.
- Cubes, mince and bone from cutting are not tied to one production order, so waste stays invisible.
- Cold-store temperature logs live in a separate notebook, so they never match the dispatched batch.
- When a complaint arrives, nobody can trace the product back to its slaughter batch.
Workflows
From slaughter to carcass
- Live animal intake is recorded with the supplier account and ear-tag number.
- A slaughter production order is opened; hot and cold carcass weights are entered from the scale.
- The veterinary inspection stamp and carcass number are linked to the slaughter lot.
From cutting to dispatch
- The carcass enters a cutting production order; primal and secondary cuts come out per the bill of materials.
- Each cut goes into the cold store with its own lot and shelf-life label.
- The delivery note is issued with the lot number and the cold-chain temperature log is attached to the batch.
Documents
- Live animal intake record
- Slaughter and carcass weighing slip
- Veterinary inspection and stamp record
- Delivery note with lot label
Reports
- Carcass yield by slaughter batch
- Cutting waste and yield report
- Lot-level traceability listing
- Cold-store stock ageing
Metrics
- Carcass yield rate
- Cutting waste rate
- Production cost per kilogram
- Number of cold-chain deviations
Compliance
- Hygiene regime under Turkish Veterinary Services and Food Law no. 5996
- HACCP / ISO 22000 food safety management system
- Ministry of Agriculture and Forestry establishment approval certificate
Glossary
- Carcass yield
- Share of finished output against live weight on the production order
- Primal cutting
- Bill-of-materials stage that splits the carcass into main cuts
- Slaughter batch
- Production batch tracked by lot number
- Inspection stamp
- Veterinary inspection record attached to the batch
FAQ
Can the system calculate carcass yield?
Yes — live weight and weighed carcass weight go onto the same production order, and yield falls out per batch automatically.
Can I collect the different products from cutting on a single order?
Yes — the bill of materials produces multiple outputs from one carcass; cubes, mince and bone are recorded as separate finished goods on the same order.
Can I trace a product back to its slaughter batch?
Yes — the lot number on the delivery note links to the cutting and slaughter orders, all the way back to the live animal intake record.
Can I match the cold-chain log to the batch?
Yes — warehouse temperature readings are entered on the quality control form and attached to the dispatched lot.
Can I attach the veterinary stamp details to the product?
Yes — the inspection record is added to the lot via the carcass number, and a batch without a stamp stays blocked for dispatch.
