Precision
Profits
for the Modern Butcher.
Manage every gram from slaughterhouse to the plate. BiasharaDG eliminates "cutting waste" confusion and ensures your butcher shop runs with corporate accuracy.
1. From Whole Carcass to Retail Cuts
How to Use:
Enter your raw delivery weight (e.g. 1 Whole Cow @ 220kg). Define your breakdown components (e.g. 15% Steak, 20% Ribs, 50% Bone-in, 15% Fat/Waste). After butchering, the system creates retail stock for each category automatically.
The Advantage:
Stops the "guessing game" of inventory. If you bought 220kg of meat, you should sell 220kg of cuts (including fat). This visibility exposes staff who are selling meat under-the-table or giving "freebies" to friends.
Carcass Breakdown Intake
FIFO Alert System
Stock aging reports for perishable inventory
LIVER / ORGANS
Entered: 18 Dec 2025
BEEF SIDE #A2
Entered: 21 Dec 2025
2. Intelligent Cold Storage (FIFO)
How to Use:
Use the system's "First-In-First-Out" (FIFO) logic. BiasharaDG flags any meat that has been in the cold room for more than 48-72 hours, alerting managers to prioritize those cuts for sale or processing (e.g. into Sausages or Wet Fry).
The Advantage:
Zero Spoilage. You stop losing money to rotten meat that was "hidden" behind new deliveries. It ensures your customers always get the freshest meat, protecting your butchery's reputation.
3. Trimming, Wastage & Shrinkage Logs
How to Use:
Whenever meat is trimmed for a customer or a piece becomes unsellable, staff MUST record the weight in the "Wastage Portal." Owners receive a daily "Shrinkage Report" that shows exactly how many KES were lost to the bin.
The Advantage:
Visibility of "Invisible Loss." If your wastage is more than 3% of your total weight, you have a problem with your sourcing or your butchers' cutting skill. BiasharaDG helps you identify and fix this instantly.
Monthly Waste Analysis
2.4%
FAT TRIMMING (45KG)
RECOMMENDATION
"Repurpose fat trimmings into BiasharaDG 'Special Blend' burger patties to recover KES 12,400 in lost revenue."
Hotel 'X' Ledger
Bulk Order History & Credit Limit
4. Bulk Client & Hotel Debt Management
How to Use:
Capture large orders for hotels, schools, or restaurants on credit. Set a "Hard Credit Limit" for each client. The system will block your cashiers from releasing meat once the limit is hit until a payment is made.
The Advantage:
Protect your cash flow. You no longer have to worry about a client "forgetting" their bill. Automated SMS reminders keep your collections on time without you having to make awkward phone calls.
The Complete Butchery Toolkit
Digital Scale Sync
Connect to your weighing scale to pull precise weights directly into the POS—zero typing required.
Delivery Notes
Professional delivery notes for bulk orders sent to restaurants or catered events.
Butcher Audits
See which butcher has the highest cutting yield vs waste and reward the best craftsmen.
KRA eTIMS Integrated
Sell meat to corporate clients and issue legal tax invoices immediately.
Daily Profit vs Intake
Compare what you paid the rancher vs what you collected at the counter—daily.
Online Meat Store
Take your butchery online. Customers order by weight and pay via M-Pesa natively.
Maximize Every Cut.
"My butchery chain grew from 1 to 4 shops because of BiasharaDG's carcass tracking." - Butcher-Owner, Eldoret