Katayan
Operational folder for the butcher department. Paddock to counter — grass-fed, pasture-raised, processed on-site. Quality, hygiene, and cold chain are non-negotiable.
Sub-Categories
| Category | Source | Staff | Jump |
|---|---|---|---|
| Baka | Farm baka + local | TBD | Open |
| Kambing | Farm kambing | TBD | Open |
| Baboy | Farm baboy + local | TBD | Open |
| Poultry | Agrupacion broilers | Raff | Open |
| Processing & Cuts | Katayan room | TBD | Open |
| Cold Chain & Storage | Farm shop reefers | Shared | Open |
Baka
Overview
Farm-raised baka are the primary source. Local farmer supply is secondary. Grass-fed, pasture-raised. Slaughter is scheduled — not ad hoc. Aging: minimum hang time for quality. Cuts matched to Filipino and Western market demand.
SOPs
- Slaughter scheduling coordinated with livestock spoke
- Transport: calm handling, minimal stress
- Processing: hygienic facility, sharp tools, trained staff
- Aging: 3–7 days minimum hang
- Cut list: Filipino cuts (bulalo, kaldereta cuts, ribs) + Western cuts (steaks, roasts, mince)
Inventory
Animals scheduled for slaughter, hanging stock, cut inventory by type, frozen stock.
Finance & Costs
Live animal value, processing costs, cut pricing, sales by channel.
Kambing
Overview
Farm kambing processed for local market. Kaldereta, papaitan demand. Seasonal peaks around fiestas. Smaller volume than baka but consistent demand.
SOPs
- Same hygiene and handling standards as baka
- Kambing-specific cuts for Filipino cuisine
- Offal retained for papaitan market
Inventory & Finance
As per baka pattern — animals scheduled, hanging stock, cut inventory, frozen stock.
Baboy
Overview
Farm baboy when available, local farmer supply as backup. Lechon-ready whole baboy for events. Standard cuts for daily market. Volume depends on baboy production schedule.
SOPs
- Lechon preparation SOP — whole baboy, cleaned, ready for roasting
- Standard cuts: baboy belly, chops, ribs, shoulder, mince
- Offal processed for sisig, longganisa production potential
Inventory & Finance
As per baka pattern — animals scheduled, hanging stock, cut inventory, frozen stock.
Poultry
Overview
Broilers from Agrupacion via Raff. Whole birds and portioned cuts. Spent layers for soup/stew market. Cold chain maintained from slaughter to counter.
SOPs
- Birds received dressed or live — processing on-site if live
- Portioning: whole, half, quarter, breast, thigh, wings
- Giblets packed separately
- Same-day processing and sale preferred
Inventory & Finance
Birds received, processed stock, sales.
Processing & Cuts
Overview
The butcher room is the processing hub. Slaughter, breakdown, portioning, packaging, labelling. Must meet hygiene standards. Equipment maintained sharp and clean.
SOPs
- Daily cleaning protocol — all surfaces, tools, drains
- Knife sharpening before every shift
- PPE: aprons, gloves, hair nets
- Waste disposal: bones to stock/dog food, fat rendered, offal sold or composted
- Labelling: species, cut, date, weight, price
Equipment
| Item | Notes |
|---|---|
| Butcher table | Stainless steel, cleaned after each use |
| Band saw | For bone cuts |
| Grinder | Mince production |
| Vacuum sealer | Packaging for storage and delivery |
| Scales | Accurate weighing for pricing |
| Knife set | Full butcher knife set |
| Sharpening steel | Used before every shift |
| Bone saw | Manual backup for band saw |
Cold Chain & Storage
Overview
Shared reefer system with seafood. Temperature monitoring mandatory. FIFO stock rotation. Separate storage zones: raw baka, raw baboy, raw manok, processed/packaged.
SOPs
- Temperature log twice daily
- No cross-contamination between species in storage
- Frozen stock labelled with freeze date
- Defrost protocol: fridge only, never countertop
- Delivery: insulated boxes with ice packs
Inventory
Reefer capacity, stock by species and cut, frozen vs fresh.
Cross-Cutting: Value-Add Products
| Product | Status | Notes |
|---|---|---|
| Longganisa (Filipino sausage) | Potential future | Baboy-based, seasoned, linked |
| Tocino (cured baboy) | Potential future | Sweet-cured, breakfast market |
| Tapa (cured baka) | Potential future | Dried/cured baka, breakfast market |
| Bone broth | From processing waste | Baka and manok bones, slow-cooked |
| Rendered tallow/lard | From fat trim | Cooking fat, soap-making potential |
EOD Stock Count
End-of-day physical count for this spoke. Opening stock auto-loads from previous day's closing. Enter physical count — variance calculates automatically. Flagged items are highlighted.