Key takeaways
- Landed cost per kilo is the honest cost, not the invoice price.
- Weigh every cut against its purchase ID.
- Trim loss is what the breakdown never recovered.
- Read value recovered against landed cost before setting prices.
A meat stall buys by the kilo and sells by the cut, and the two numbers almost never meet on paper. The carcass cost is remembered, the cuts are weighed onto the table and forgotten, and the trim, bones, and spoilage vanish from the arithmetic entirely. KarniDesk PH keeps the purchase, the breakdown, and the sales on one board so the kilos recovered and the value recovered can both be read against what the carcass actually cost.
Land the cost before you cut
A purchase records kilos bought, buying price per kilo, delivery cost, and any other cost. Landed cost and landed cost per kilo follow, which is the figure a price per cut should be built on.
Two carcasses bought a week apart at different prices no longer blur into one average that nobody can defend.
Weigh the breakdown, cut by cut
As the carcass is broken down, each cut is entered with the kilos recovered against that purchase ID. Cut value is priced from that cut's own selling price per kilo.
The kilos that never make it onto the table show up as trim loss, which is kilos bought minus kilos recovered, without anyone having to remember it.
Sell at the price you gave
A suki price, a lechonan bulk price, and a walk-in price are all different, so the price per kilo lives on the sale row. Sales amount, payments, balance, and payment status follow from it.
Lista stops being a notebook: every unpaid kilo has a sale row, a customer, and a balance that can be read at closing.
Read the yield, then the shop
YIELD REPORT shows kilos bought, kilos recovered, trim loss, recovery rate, landed cost, value recovered, and value over cost for each purchase. A recovery rate that drops week to week is a question worth asking your supplier.
CUT REPORT shows kilos on hand per cut after sales and spoilage, and CHECKS catches breakdown lines pointing at a purchase that does not exist.
Review exceptions every week
Resolve duplicate IDs, missing links, overdue balances, negative amounts, and open operational items in CHECKS before using the dashboard for decisions.
KarniDesk PH Private Google Sheets Web App is designed for use with a Google account, Google Sheets, and Apps Script, using owner-only deployment by default.
No NMIS or meat-inspection compliance, cold-chain certification, carcass grading, weighing-scale calibration, sanitary permit renewal, official receipts, or tax filing.
Frequently asked questions
What if I buy live and have it dressed elsewhere?
Enter the dressing fee as other cost on the purchase. It is part of landed cost and belongs in the per-kilo figure.
Should trim and bones be a cut or a loss?
If you sell them, make them a cut and recover the kilos. If they are thrown away, they stay as trim loss, which is the difference between kilos bought and kilos recovered.
Does it handle meat inspection paperwork?
No. It is a records system for purchases, cuts, and sales; inspection and certification stay with the agencies that issue them.
Does this replace official records?
No. No NMIS or meat-inspection compliance, cold-chain certification, carcass grading, weighing-scale calibration, sanitary permit renewal, official receipts, or tax filing.
