For butcher shops & meat markets
From the whole side to the single steak
Break primals into cuts with counts that stay true, label the case in-house, and bill your restaurant accounts monthly.
Sharp tools for the counter
Cut-level inventory
Break wholes and primals into retail cuts — case breaking keeps counts honest.
Case labels
Price and barcode labels printed in-house on Brother QL printers.
Special orders
Holiday birds and custom cuts with deposits and pickup-day tickets.
Wholesale house accounts
Restaurants charge on account; you send one statement a month.
Margin by cut
See which cuts carry the case and which grind away your margin.
Counts & receiving
Receive against invoices and count the case without closing the shop.