Butchery Software — Know Your Real Margin Per Kilo
A butchery's whole business is a conversion: you buy a carcass at one price and sell it by the kilo at another, and between the two sit bone, trim and waste that nobody writes down. Byz360 tracks the weight in and the weight out, so the margin on every cut is a number you can see instead of a number you hope about.
If any of this sounds familiar, you are not alone
Here is what owners in this industry tell us every week — and what Byz360 fixes.
- You know what the carcass cost, but not what a kilo of it cost
- Bone and trim waste is never recorded, so stock never reconciles
- Prices per cut are set by feel, and some of them lose money
- The books say you have more meat than the cold room does
How Byz360 fixes it
Buy in carcasses, sell in kilos
Record the delivery the way it arrived. Byz360 converts it to the unit you sell by and carries the real cost across.
True cost per kilo
Every sale draws from the batch it actually came from, so cost of goods is the price you paid, not an average guess.
Record waste properly
Bone, trim and spoilage get logged as what they are. Your stock figure stops drifting away from the cold room.
Margin per cut
See which cuts earn and which ones quietly lose, so pricing is a decision rather than a habit.
Catch a bad buying price
If a delivery is entered at a price that would make every sale a loss, Byz360 says so before you save it.
Count stock and reconcile
Weigh what is there, record it once, and the system agrees with the room again.
Features you will use the most
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Learn more →Ready to run your business properly?
Free 14-day trial. No credit card. We will help you import your existing data so you can start with real numbers, not blank screens.