A workflow to evaluate, not a feature promise
Use configured weighted sales, record gross weight and tare for net quantity, and keep cut-cost allocation records for a purchased source item.
Worked example — illustrative figures only
Illustrative only: gross 1.25 kg − tare 0.05 kg = 1.20 kg; at KES 700/kg the sale is KES 840. For a KES 12,000 source split into recorded cuts of 10 kg and 5 kg, weight-share costing allocates KES 8,000 and KES 4,000. Allocation uses the sum of recorded cut weights; record trim explicitly. Costing does not move stock.
Use consistent tax treatment for cost and selling price. These invented figures explain arithmetic, not customer results or market benchmarks.
Butchery operating checklist
Use this checklist with your own operator before buying.
- Confirm kg pricing and manual net weight/tare capture.
- Record source cost and all cut/trim weights.
- Review allocation separately from stock movement.
- Test payments and the completed-sale fiscal status; do not assume scale connectivity.
Where the fit stops
Enter weight manually; no scale hardware integration is promised. Yield/cut costing is read-only and does not convert carcass stock into cuts or change inventory balances.
Weighted-sale quantity and selling price belong to the completed-sale record. Real-time fiscal submission requires enabled, initialized settings; no butchery-specific tax treatment is promised.