Built for butcher shops and custom processors
Spend more time cutting and less time managing cut sheets.
Cut Sheet Pro turns every customer order into a clear, printable cut sheet, so your butchers know exactly how to break down each animal. Everything leaves correct.
The paper problem
Paper cut sheets don't survive the cooler.
Every shop has a system. Most of them are a clipboard, a marker, and someone's memory. All three will fail on the busiest week of the year.
The order lives on a scrap of paper
A customer calls about a half hog. Someone writes "thick chops, extra bacon, no hocks" on the back of an invoice and tapes it to the cooler door. By the time the animal is hanging, the ink has run and the note is anyone's guess.
The customer changed their mind
They called back Tuesday and asked for the shoulder ground instead. Whoever took the call remembers. The butcher working Thursday morning does not, and the sheet on the door still says roast.
Nobody knows the real yield
You know what the animal weighed hanging. You know roughly what went out the door. What happened in between is a feeling, not a number, so you cannot tell the next customer what to expect.
Every re-cut costs twice
A steak cut to the wrong thickness cannot be uncut. You eat the product, you eat the labor, and you make the call explaining why the order is short.
How it works
One sheet, from the phone call to the freezer.
Cut Sheet Pro replaces the clipboard with something your whole shop can read.
- 01
Take the order once
Log the customer, the animal, and the hanging weight. Capture steak thickness, roast size, grind ratio, and cure/smoke instructions while the customer is still on the phone.
- 02
Every station sees the same sheet
The cut sheet is live. Change a line on Tuesday and the butcher working Thursday sees it. No reprinting, no stale copy taped to the cooler door.
- 03
Finalize once, cut clean
The moment the sheet is locked, it's on the block exactly as written. No re-writing orders, no guessing what the stale paper said. It's a clean cut every time.
Delgado, R.
Half hog
- Hanging
- 104 lb
- Take-home
- 78 lb
- Yield
- 75%
| Cut | Spec | Packs |
|---|---|---|
| Pork chops | 1¼ in, 2 per pack | 14 |
| Shoulder | Ground, 1 lb packs | 11 |
| Bacon | Cured, smoked, sliced | 8 |
| Loin roast | 3 lb, tied | 3 |
| Spare ribs | Whole rack | 2 |
| Hocks | Not wanted | — |
Get in touch
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Tell us about your shop and how you're cutting today. We'll get back to you.