Software that runs the meat shop, not just a page about it.
Pre orders taken online instead of typed into a spreadsheet. Cut sheets filled out against the real hanging weight. Every animal tracked from drop off to pickup. Invoices that build themselves.
Running live · Three Brothers Meat, Montreal MO · See it
Tag 1184
Beef, steer · kill K-092 · D. Whitaker, whole
Off the spreadsheet, onto a board that fills itself.
Filled out against the real hanging weight.
A tablet for the walk in who does not do computers.
Written from the animal, not added up by hand.
They choose against the real hanging weight.
Not an average, not a guess. The number off your scale drives every choice, and the invoice writes itself while they click. Try it.
Beef Cut Sheet
Dale Whitaker · whole beef · lot L-2618 · tag 1184
Chuck
0.0 lb28% of the beef. Pick one.
Rib
0.0 lb8% of the beef. Pick one.
Loin
0.0 lb14% of the beef. Pick one.
Round
0.0 lb27% of the beef. Pick one.
Brisket and plate
0.0 lb10% of the beef. Pick one.
Trim budget
0 lb leftGround 85/15, the remainder: 0 lb
The invoice it writes
AutoGet off the spreadsheet. It is costing you a season.
Every shop we talk to runs its hams, its bulk beef and its chicken batch out of one file somebody types by hand off phone calls.
| A | B | C | D | |
|---|---|---|---|---|
| 1 | Name | Qty | Deposit | Notes |
| 2 | hostetler | 2 | y | |
| 3 | hostetler? | 2 | dup?? | |
| 4 | mary k | 1 | y | |
| 5 | j. reinhardt | left msg / CALL BACK | ||
| 6 | Tom B | 6 ham? | dep? | |
| 7 | schroeder | 3 | y | wants bone in |
| 8 | #REF! | |||
| 9 | a. pelster | 2 | y | |
| 10 | … 41 more rows |
- You oversell, because nothing counts for you
- No deposits, so the no shows cost you the meat
- Three printouts in the shop and none of them agree
Holiday hams
pickup Nov 22
2 left. It stops taking orders when you are full.
- It stops taking orders when you are full
- Deposits collected up front, so a no show does not cost you the ham
- One list, on your phone, at the counter
The case sale, and the report it writes.
Fresh cases of breast, leg quarters and thighs, offered bulk or vacuum packed. Shops take these by phone and write them on a pad. Sort the report by name, by pickup day, or just take the totals to your supplier.
Fresh Chicken Case Sale
Forty pound cases, bulk or vacuum packed
| 40 lb case | Bulk | Packaged |
| Chicken breast | $65 | $90 |
| Leg quarters | $50 | $80 |
| Boneless thighs | $80 | $110 |
Packaged means portioned and vacuum sealed, one breast to a pack. Bulk is the case as it comes.
Run it for a month or run it for three days. The close date is the only thing that stops it.
Sale report
118 orders in so far
| Kind | Bulk | Packaged | Cases | Value |
| Chicken breast 2,200 lb |
34 | 21 | 55 | $4,100 |
| Leg quarters 2,680 lb |
48 | 19 | 67 | $3,920 |
| Boneless thighs 1,640 lb |
26 | 15 | 41 | $3,730 |
This is the software, not a picture of it.
Eight more of the screens your shop would actually use, drawn the way they really look. The numbers are a real shop's worth of data, from the demo shop the tour is taken on.
Campaigns
Staff dashboard
Every sale you are running and how each one is filling. Blank spots means no limit.
Reserve
Fresh Chicken Case Sale
Your details
Choose your cases
No account, no deposit. Pick your cases, bulk or packaged, and it lands on your board as they submit.
Run sheet
Chicken case sale, pickup days
| Day and name | Order |
| Anita Broadus Oct 23 |
2 cases leg quarters, bulk Pay at pickup |
| Dale Whitaker Oct 23 |
3 cases breast, bulk Pay at pickup |
| Ginny Alcorn Oct 23 |
1 case thighs, packaged Pay at pickup |
| Earl Tackett Oct 24 |
4 cases leg quarters, 2 cases breast Pay at pickup |
| Marla Jennings Oct 24 |
2 cases breast, 1 case leg quarters, 1 case thighs Pay at pickup |
The sheet you work off at the counter, grouped by window, with who has paid.
L-2619
Beef · tag EID 8851 · kill K-119
Dressing 61.1%, figured from the real numbers.
Owners
4 sharesWeights in, dressing percentage figured, and a share per owner with their own sheet.
Invoice #1001
Dale Whitaker
whole beef, lot L-2618, tag 1184
live 1,284 / hanging 782.5 / take home 508.6
| Kill fee, beef | $95.00 |
| Hanging weight, 782.5 lb at $1.05 | $821.63 |
| Bratwurst, 40 lb at $1.75 | $70.00 |
| Vacuum seal, 508.6 lb at $0.15 | $76.29 |
Built from the animal and the cut sheet. Nobody totalled this by hand.
Fresh Meats
Your case, online
Ribeye Steak
Ground Beef
Smoked Bacon
Bone In Pork Chops
Real cuts at real prices, fed by the same inventory the counter uses.
Scale and labels
Weigh, then print
Keep refrigerated or frozen. Cook thoroughly.
Weigh the package, print the label. Your shop name, not a generic one.
Calendar
November
Kill dates, cut dates and pickups already on it, because the orders put them there.
The shop runs on paper, and paper does not scale.
Nobody who runs a locker needs this explained. It is worth writing down because every one of them is something the software closes.
The cut sheet is a phone call, three times over.
The animal comes in, gets hung, gets weighed, and then somebody has to reach the customer to find out what they want. They do not answer. They answer and change their mind. Somebody writes it on a sheet in the cooler and hopes the handwriting holds up.
Nothing knows the hanging weight but the wall.
The customer picks cuts before anybody knows what the animal actually gave, so half the choices are guesses and the take home never matches what they pictured. The number that should drive everything is on a clipboard.
The invoice is built by hand, twice.
Kill fee, hanging weight, share, the per pound work on top, and every upcharge somebody has to remember from the cut sheet. It gets added up by hand at the end of a long day, and it is either slow or wrong.
The pre orders live in a spreadsheet.
Holiday hams, bulk beef, the chicken batch. Somebody types every one of them in by hand off a phone call or a message, then works the pickup day off a printout that was out of date before it left the printer.
Kill day is a sticky note.
Whoever answers the phone writes the booking on whatever is handy. Monday was supposed to be fifteen head of each, and by Monday there are thirty hogs spread across four notes and nobody knew until the trailers pulled in.
Pickup day is a line at the counter.
Somebody flips through a printout for a name while the line backs up to the door, works out who already paid, and keeps answering the phone for people asking whether their order is ready yet.
One system for the cooler, the counter and the office.
Not a list of what could be built. Every one of these is written, shipped, and in use by a real shop today.
Custom processing
- Kill days booked with a limit per animal, counts everyone sees live, and a printed kill sheet, so two people cannot sell the same spot
- Animals logged at drop off with tag and kill numbers, species, source and the dates that matter
- Live, hanging, chilled and take home weights, with yield figured from the real numbers instead of a rule of thumb
- Cut sheet invites sent after the animal is weighed, so the customer builds their sheet against the actual hanging weight
- A full primal by primal builder for beef and hog with a live take home total, and a trim budget so the sausage and brat picks cannot exceed what the share can give
- Split animals with a share per owner, each owner's own cut sheet, name and address on the record, and the not for sale marking where it belongs
- Printable work orders for the cutting floor
The counter and the case
- A tablet kiosk at your counter so a walk in builds a full cut sheet with no account, just a name and a phone number
- Your retail case online with real cuts, real prices and a whole versus cut price on the same item
- A deli counter that sells by the pound, down to how thick the customer wants it sliced
- Holiday and special occasion pre orders with capacity, a deposit you set per sale, and a run sheet for pickup day
- A pickup desk for the rush: type a few letters of a name or phone number and mark it picked up and paid in one tap
- Pickup times built from your own hours, so nobody books through your lunch break or after you close
- Pay at the counter out of the box, with online prepay available whenever you want to turn it on
- A scale station that weighs and prints barcoded labels for retail packages and custom packages both
The office
- Invoices generated from the animal: kill fee, hanging weight, the share, and every upcharge the cut sheet earned
- Numbered invoices, an outstanding total, and the customer's copy in their own account
- Your pricing in one place, so a change to the per pound rate flows everywhere it is used
- A shop calendar with pickups, kill dates and cut dates already on it, where a click on a name pulls up the whole order
- Staff logins with per person permissions, so the counter help does not see the books
- Reports you can print or export, including a pull ticket for any order
The customer side
- Order and pickup confirmations by email, a reminder the day before, and a ready email that tells them they can come early or keep the day they picked
- Every customer's own animals, cut sheets, invoices and order history in one account
- A rewards program you set the rules for, applied at checkout instead of remembered at the counter
- A newsletter you write and send from the same dashboard, to the customers who signed up on your own site, with no separate email tool or its monthly bill
- A catering and quote request page that lands in the same inbox as everything else
- Your site written to be read by search engines and by the AI assistants people now ask for recommendations
Montreal, MO
Three Brothers Meat
A working butcher shop and processor running its entire operation on this software. Their public site, their deli case, their counter, their cut sheets and their animal records are all the system described on this page.
A web shop sells you a page. This runs the business.
There are two kinds of people who will pitch you, and they are not selling the same thing at all.
What a web shop sells you
- Built by someone who has never seen a hanging carcass, from the same template as the dentist down the road
- Your hours and a photo of the case, updated whenever somebody gets around to it
- Everything that actually runs the shop still lives on paper
- Stop paying and the page goes dark
What this is
- Built for meat processing specifically, out of a real shop's real workflow
- The site is fed by the shop, so the price on the sign and the price online are the same price
- The record trail comes with it instead of living in a drawer
- Your data is yours, on your own database, and it exports
A generic web shop cannot build this for you at any sane price, because it is years of work aimed at one trade. It already exists. Getting your shop into it is measured in days.
One price. No plan to pick.
Every feature, unlimited everything, and a number that does not move when your volume does. Some processing platforms meter you by throughput, so the bill climbs in deer season and the fall beef rush. This does not.
- No contract. Thirty days notice and your data exports with you.
- Judge it on one pre order round, then keep going or give notice.
- Never metered by the pound, never a cut of your sales.
Your shop, your name on it.
The software is already built and already running a shop, so nothing here is waiting on development.
We walk the shop
A real conversation about how you take animals in, how you price the work, what your deli case looks like, and what is costing you the most time right now. No pitch deck.
Your shop goes in
Your cuts, your prices, your deli case, your processing rates, your brand, your domain. Your shop gets its own database and its own deployment, not a seat in a shared pool.
We train the counter
Staff logins with the right permissions for each person, the kiosk set up on your tablet, the label station at your scale, and a walk through of the day to day with whoever actually runs the counter.
It keeps getting better
The platform is under active development because a real shop uses it every day. Improvements land for everybody running it, and I am the one writing them.
See it with your own shop in mind.
Fifteen minutes on a screen share. I show you the pre order board, the cut sheet builder, the counter kiosk, the animal record and the invoice it writes, and you tell me where it does and does not fit how you work. If it is not a fit I will say so.