Butchering records

Butchering records

Revision History
Butchering records list
Butchering record window

Butchering is an operation intended to process raw stock items in such a way as to get some derivative stock items as a result. Butchering can include one or more processing steps. For example, butchering of a fish includes its cleaning, splitting and removing bones and skin.

Raw materials for butchering are given the For butchering class. It can be a carcase or a side. Butchered stock items are recorded as stock-out and are deducted from store. The products of butchering (simple stock items or pre-processed goods) are added to stock. Waste products are also accounted for in the system, but are neither added to nor deducted from stock.

Butchering records are records that accompany the butchering of such raw materials as meat, fish and poultry into separate cuts.

A raw butchering item can only be added to the specification of a butchering record along with its butchering elements (the cuts that are produced as a result of butchering). Each element is entered along with its percentage of the butchered item's value. These percentages must add up to 100%.

Butchering records may have different statuses at different stages of processing:

When a butchering record is created it has the status Not ready. When the Ready or Registered status has been applied, the document becomes read-only and can no longer be edited or deleted. The document can be run on the store once the Registered status has been applied.

The Deleted status is automatically assigned to a butchering record when it is deleted.

A document specification item can have one of the following statuses:

Butchering records (for processing meat, fish and poultry) in the system are held in the Butchering records document list.