Butchering records

Butchering records

Revision History

Butchering is an operation used to process raw stock items to produce derivative stock items. Butchering can include one or more processing steps. For example, butchering of a fish includes cleaning it, splitting it, and removing bones and skin.

Raw materials to be butchered are assigned the For butchering class. These materials may be a full carcass or part of a carcass. Butchered stock items are recorded as stock-out and are deducted from store. The products of butchering (simple stock items or compound stock items) are added to the store as stock-in. Waste products are also accounted for in the system, but are neither added to nor deducted from the store.

Butchering records are records that accompany the butchering of raw materials such 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 the percentage of the butchered item's value it makes up. These percentages must add up to 100%.

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

  • Not ready – the document is open for changes.

  • Ready – temporarily makes the record a read-only document. This record is not run on the store, and only its status can be altered.

  • Registered – assigning this status to the record makes it unavailable for changes, but available for processing by the storekeeping system. Only its status can be altered.

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:

  • OK – processing was successfully completed.

  • Not enough on hand in store — processing cannot be completed because the on-hand level of the stock item is less than the amount specified for deduction in the butchering record.

    This status is assigned when the following circumstances are met:

    • the store that the butchering record applies to has stock monitoring;

    • the on-hand quantity of the stock item becomes negative when the butchering record is processed.

  • Specification item has no recipe – the item included as a top-level (standalone) element has no recipe and no child elements.

  • Value percentages not equal to 100% – the values of the butchering products do not add up to 100% of the value of the raw item.

  • Cost price loop – the cost price of the stock item cannot be calculated because the stock consumption record links to the stock receipt record, and at the same time, the stock receipt record links to the stock consumption record.

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