KarniDesk PH - Microsoft Excel Edition
Every kilo bought, cut, sold, and lost against what you paid.
Microsoft Excel Edition: Track carcass and bulk meat purchases with landed cost, the breakdown into cuts with their own selling prices, daily sales by cut, spoilage, suki lista balances, and the kilos and value recovered from every carcass.
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Microsoft Excel Edition: Track carcass and bulk meat purchases with landed cost, the breakdown into cuts with their own selling prices, daily sales by cut, spoilage, suki lista balances, and the kilos and value recovered from every carcass.
What to know before you use it.
Microsoft Excel Edition: Track carcass and bulk meat purchases with landed cost, the breakdown into cuts with their own selling prices, daily sales by cut, spoilage, suki lista balances, and the kilos and value recovered from every carcass.
Works with
- Microsoft Excel 2019 or newer on Windows or macOS
- Philippine peso reporting
- Asia/Manila date examples
Requirements
- Microsoft Excel 2019 or newer on Windows or macOS
- Basic source records for the workflow
Before you buy
Are the other editions included?
No. This delivery contains only the separately sold Microsoft Excel Edition.
Is this official accounting or regulated software?
No. No NMIS or meat-inspection compliance, cold-chain certification, carcass grading, weighing-scale calibration, sanitary permit renewal, official receipts, or tax filing.
Can I resell or share it?
No. The license permits internal use and customization for one business only.
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.
Learn more before you continue.
Read the linked article for additional context, instructions, or an editorial review of this product.
How to Measure Carcass Yield and Real Margin in a Small Meat Shop
A records routine for meat stalls and butcher shops in the Philippines: land every purchase cost, weigh the cuts recovered, price the yield, and keep suki lista in one place.
Read the guide