Step by step
Break down a carcass
Weigh each cut as it comes off a carcass, quarter or goat. Kila works out the loss, puts the cuts into stock at their share of the carcass's cost and shows the yield against the cutting spec.
A carcass comes in by weight and goes out as cuts, bones, fat and offal. Breaking it down in Kila turns the carcass in stock into the cuts you sell, each carrying its share of what the carcass cost, and records what was lost on the way.
Before you start
Link to this section: Before you start- The carcass is in stock at your branch, received with its tag as the batch. At Nyama Bora Butchery the cold room keeper receives the carcasses at dawn.
- The carcass has a cutting spec: the cuts it should give and the loss allowed. See How carcass breakdowns and yield work.
Open Carcass breakdowns and tap Break down a carcass
Under Inventory › Carcass breakdowns, the Breakdowns tab lists every carcass broken down, newest first.
Choose the branch and the cutting spec
Choosing the spec, such as Goat carcass, fills in the carcass, Goat carcass, dressed, and its cuts with the share of the weight each should be. Kila says Expected loss 4.0%; allowed 6.0%.
Steps 2 to 6 on one screen. Type the weight in
Under Weight in, type what the carcass weighs, such as 13.2 kg. Supplier is optional: leave it when your list is empty, as it is for a butcher, who does not see suppliers.
Weigh each cut and type its weight
As each cut comes off, weigh it and type its weight beside it. Kila shows its yield, the share of the carcass it is, next to the spec, and adds up Cuts and Loss. For a cut that is not in the spec, use Add a cut.
Choose why the loss
What does not come back as cuts is the loss: here 0.570 kg, 4.3%, within the 6.0% allowed. Under Why the loss, choose Bone dust and saw loss, Drip and chiller loss, Trim not sold or Condemned by the inspector.
Tap Post
Kila says Breakdown posted: “The cuts are in stock at their share of the cost.” The carcass leaves stock and the cuts go in.
Check the breakdown
The breakdown opens with its number, the Carcass tag, and each cut’s weight and yield beside the spec. The loss line shows the reason, and on the cuts when, as at Nyama Bora Butchery, the cuts carry the loss.
Good to know
Kila takes the carcass from the tag here that expires first and weighs enough, and shows it on the breakdown as Carcass tag. On the breakdown, the cost columns stay empty for a butcher; the owner and the shop manager see what each cut cost.
The loss is above what the spec allows
Link to this section: The loss is above what the spec allowsWeigh again first: a cut left off the scale looks like loss. If the weights stand, choose why and tap Post. The breakdown waits as Waiting for approval, and nothing moves in stock until someone who approves stock adjustments decides.
Needs a manager
The shop manager sees it in Approvals, such as “BRK-000046: Goat carcass, dressed 12.64 kg broken down at Kiambu town with 7.38% loss (0.933 kg), above the 6% allowed. Reason: Drip and chiller loss”, and approves or rejects it.
Kila says the cuts weigh more than the carcass
Link to this section: Kila says the cuts weigh more than the carcassPost stays grey. A weight was typed wrong, or the carcass was weighed before something was added. Check each cut and the weight in.
- How carcass breakdowns and yield work: specs, cost and the Yield tab.
- Write off waste at closing: trim, drip and bone at the end of the day.
- Butcher: the cutting room and the rest of a butcher’s day.
- Approve or reject a request: for whoever decides on a breakdown above the allowed loss.
Next: the cuts are ready to sell: Sell meat by weight.