Butcher
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 |
|---|---|---|---|
| Beef | Farm cattle + local | TBD | Open |
| Goat | Farm goats | TBD | Open |
| Pork | Farm pigs + local | TBD | Open |
| Poultry | Agrupacion broilers | Raff | Open |
| Processing & Cuts | Butcher room | TBD | Open |
| Cold Chain & Storage | Farm shop reefers | Shared | Open |
Beef
Overview
Farm-raised cattle 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.
Goat
Overview
Farm goats processed for local market. Kaldereta, papaitan demand. Seasonal peaks around fiestas. Smaller volume than beef but consistent demand.
SOPs
- Same hygiene and handling standards as beef
- Goat-specific cuts for Filipino cuisine
- Offal retained for papaitan market
Inventory & Finance
As per beef pattern — animals scheduled, hanging stock, cut inventory, frozen stock.
Pork
Overview
Farm pigs when available, local farmer supply as backup. Lechon-ready whole pigs for events. Standard cuts for daily market. Volume depends on pig production schedule.
SOPs
- Lechon preparation SOP — whole pig, cleaned, ready for roasting
- Standard cuts: pork belly, chops, ribs, shoulder, mince
- Offal processed for sisig, longganisa production potential
Inventory & Finance
As per beef 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 beef, raw pork, raw poultry, 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 | Pork-based, seasoned, linked |
| Tocino (cured pork) | Potential future | Sweet-cured, breakfast market |
| Tapa (cured beef) | Potential future | Dried/cured beef, breakfast market |
| Bone broth | From processing waste | Beef and chicken 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.