Nana Bambi's — Livestock Purchasing

New Booking

Booking ID

Status

Customer Name *

Phone Number

Farm Location / Barangay *

GPS Coordinates (optional)

Animal Type *

Number of Head *

Est. Weight / Head (kg)

MINIMUM PURCHASE: Baka/Carabao 1 head | Kambing 5 head | Baboy 5 head | Manok 30 head
Better pricing for larger volumes — by request

Total Est. Weight (kg)

Agreed Price / kg (optional)

Service Type *

Collection Date *

Time Window *

Notes

Active Bookings

FILTER:

ID	Customer	Animals	Date	Status	Actions

Select Booking

Active Booking (Dispatched)

Select Booking

Checked Bookings

Select Booking

Loaded / Delivered Bookings

Select Booking for Handover

Paid Bookings Ready for Handover

Hub Office — Receiving Handover

Driver hands over animals + paperwork to hub office. Office verifies documentation before dispatching to slaughterhouse.

Handover Date/Time

Received By (Hub Office Staff)

Head Count Verified

Tag Numbers Match?

Driver Photos Uploaded?

Health Checklist Passed?

Hub Office Notes

Slaughterhouse — Required Documentation

Philippine requirements: NMIS-accredited slaughterhouse. All documents must accompany animals. Meat cannot be sold without these.

REQUIRED DOCUMENTS — DO NOT DISPATCH WITHOUT:
1. Livestock Transport Permit (from Municipal Vet / DA)
2. Certificate of Ownership / Sale Receipt
3. Veterinary Health Certificate (within 72 hrs)
4. Ante-mortem Inspection Request form
5. Barangay Clearance (if required by LGU)

Slaughterhouse Name *

Other Slaughterhouse (if applicable)

Dispatch Date

Dispatch Time

Vehicle / Driver for Slaughterhouse Run

Head Count Dispatched

Document Checklist

Document	Have?	Reference / Permit #
Livestock Transport Permit
Certificate of Ownership / Sale Receipt
Veterinary Health Certificate
Ante-mortem Inspection Request
Barangay Clearance (if required)

Slaughterhouse Notes

Post-Slaughter — Meat Return

Record carcass return from slaughterhouse. Meat inspection certificate must accompany all returned carcasses.

Return Date/Time

Meat Inspection Certificate #

Carcass Weight (kg)

Dressing %

Offal Weight (kg)

Destination for Offal

Carcass Destination

Cold Room Assigned

Post-Slaughter Notes

Booking Timeline