Priced by the kilo, costed by the carcass
A butchery buys one thing and sells twenty. SaleSprint is building the vertical that follows a carcass through the break-down into cuts, trim and bone, so you know which cuts carry the shop and which ones only look like they do.
What generic POS software gets wrong here
- ✕Everything is priced by weight and cut yields differ every carcass, so a system that only knows units cannot tell you whether a cut made money — it only knows you sold 3.2 of something.
- ✕One purchase becomes fillet, mince, offcuts, bone and trim. Software with no concept of breaking one item into several either forces you to buy each cut as its own product or leaves the difference as unexplained shrinkage.
- ✕Trim goes into sausage, bones go to stock, and both have real value. If those are written off instead of converted, your waste number is wrong and your sausage costs nothing on paper.
- ✕Cold storage is date-critical and the shop is not the only place stock lives. Without batch, chiller location and date on the record, first-in-first-out is a habit rather than a rule.
Built for the way you actually operate
Every one of these is a real screen in SaleSprint — not a request form or a “coming soon” tile.
Weight-Based Counter Pricing
Weigh at the counter and the price follows the kilo price, with per-customer and per-bulk pricing where you need it. Pre-packed trays carry their own weight and price label.
Carcass Break-Down
One incoming carcass becomes multiple cuts, trim and bone in a single recorded operation, with the purchase cost apportioned across the outputs by value rather than split evenly.
Yield & Trim Tracking
Expected yield against actual yield, carcass by carcass and butcher by butcher. When a break-down runs light, it shows as a number on a report instead of a feeling at month end.
Cut Sheets & Customer Orders
Take a specification per order — thickness, portion weight, packaging, collection date — so the counter and the cutting room are working from the same sheet.
Cold-Storage Batches
Track stock by chiller, freezer and display counter, each as its own location, with batch and date so older stock is sold or moved before it becomes a write-off.
Markdown & Write-Off Control
Mark short-dated stock down under a rule rather than by negotiation at the counter, and record genuine losses as an approved write-off with a reason and a value.
How a day runs
Buy the carcass
Receive against a supplier with the delivered weight and cost captured at the door, into the chiller as a dated batch.
Break it down
Record the break-down: cuts, mince, trim and bone out of one input, with cost apportioned and actual yield compared to expected.
Sell at the counter
Weigh, price and take cash, mobile money or card. Bulk and wholesale customers get their own price and can buy on credit against a limit.
Close and count
Cash up the till, count the counter and the chiller, mark down what is short-dated, and review yield and margin per carcass.
Everything included
Typical fit
Questions we get
Is the butchery vertical available today?
Not yet — it is on our public roadmap, which is why this page is tagged as such. The platform underneath it already does weight-based selling, batch and date tracking, multi-location stock and production-style conversion, and several cold stores run on that today. The butchery-specific screens, cut sheets and yield reports are what we are building.
Can we start now and get the butchery features later?
Yes, and that is the honest recommendation. Run the shop on weight-based selling, cold-store locations and the production module for break-downs, and the vertical pack lands on the same data when it ships. Nothing needs to be re-entered.
What kind of scale do we need?
A supported counter scale connected to the till for weigh-and-price, or a label-printing scale for pre-packed trays where the barcode carries the weight. You do not need a proprietary butchery terminal; the app runs on a normal Windows PC or Android tablet.
How do you handle mince made from several cuts?
As a conversion. Inputs are issued from stock, the output is received as a new product, and the cost of the inputs carries into it. That is the same mechanism a bakery uses for a recipe, and it is available in the platform now.
Do you support sales to hotels and restaurants on credit?
Yes. Wholesale customers get their own price list and a credit limit, orders that breach the limit stop for approval, and statements and reminders go out over WhatsApp, SMS or email from the receivables screen.
Explore the modules behind it
See it with your own numbers
Start a free trial, or let us walk you through the butcher setup on a 30-minute call.