The template assumes 600 kg cow
All the weights are only approximate and will be different each cow. Therefore, it is best to put up a lower limit on each part first, then when each part has been weighted, adjust the weight of each part accordingly
Why using Cost trigger, not Bundle trigger?
learn moreAdjust the price accordingly
All the weights are only approximate and will be different each cow. Therefore, it is best to put up a lower limit on each part first, then when each part has been weighted, adjust the weight of each part accordingly
Why using Cost trigger, not Bundle trigger?
learn moreAdjust the price accordingly
Unlike splitting chicken, you don't know exactly how much each item weight before you cut a large cattle.
A butcher can use this to make sure most meats are sold immediately - this template contains parts of a cow and their suggested price.
The buyers may also appreciate fresh meat.
This template assumes that you underestimate the weight of each item, and you will cut a day before end time; this allows you to increase (not decrease) the weight available
Adjust the total price (according to how much it really cost and the currency you are using) when duplicating, for suggested price each item
You can adjust each price afterward, including a free one
oSplit will ensure that the minimum cost is reached before assigning reservations
A butcher can use this to make sure most meats are sold immediately - this template contains parts of a cow and their suggested price.
The buyers may also appreciate fresh meat.
This template assumes that you underestimate the weight of each item, and you will cut a day before end time; this allows you to increase (not decrease) the weight available
Adjust the total price (according to how much it really cost and the currency you are using) when duplicating, for suggested price each item
You can adjust each price afterward, including a free one
oSplit will ensure that the minimum cost is reached before assigning reservations
info
Cow Cuts (not finished) |
| extension For Parts fastfood Food |
You may not get all the cuts that you want - you will get it only if your cuts (along with other people's cut) make a whole cow
Cow by its parts in 500 g unless stated otherwise
The availability of each item is only approximate and tend to be lower than expected. You may try to reserve for it and will be assigned based if there is more.
tune
Settings
| Trigger | : attach_money Money help_outline |
| Participant | : people Friends and their Friends help_outline |
| Approval Method | : people Approve All help_outline |
| Currency | : USD |
| City | : map Seattle, Washington, United States |
| Cancellation | : Not allowed in 1 day before end help_outline |
| Time to End | : in 14 days after created |
| Time to Distribute | : in 14 days after ended |
inventory_2
Items
| Min Requirement for Price help_outline | 2800.0 | Max Available: 3000.0 | |||
| Name | Description | Price | Assigned | Item Limit | |
|---|---|---|---|---|---|
| Skirt | around 1.2 kg | 0.00 | 0 | 1 | |
| Tail | around 1.1 kg | 0.00 | 0 | 1 | |
| Kidneys | around 1.1 kg | 0.00 | 0 | 1 | |
| Heart | around 2.2 kg | 0.00 | 0 | 1 | |
| Liver | around 7.8kg | 0.00 | 0 | 1 | |
| Tongue incl trimmings | around 2.2kg | 0.00 | 0 | 1 | |
| Head & cheek meat incl. trimmings | around 2.1kg | 0.00 | 0 | 1 | |
| Lips | around 1.1kg | 0.00 | 0 | 1 | |
| Lungs | around 3.5kg | 0.00 | 0 | 1 | |
| Trachea (weasand) & trim | around 1.1kg | 0.00 | 0 | 1 | |
| Pizzle & testicles | around 1.3 kg | 0.00 | 0 | 1 | |
| Oesophagus | around 0.2kg | 0.00 | 0 | 1 | |
| Sweetbreads (thymus) | around 0.3kg | 0.00 | 0 | 1 | |
| Neck of Beef (boneless) | / 500g | 0.00 | 0 | 5 | |
| Chuck Roll | / 500g | 3.89 | 0 | 14 | |
| Fore Rib bone-in | / 500g | 8.35 | 0 | 16 | |
| Flat Brisket | / 500g | 5.68 | 0 | 10 | |
| Blade (Chuck Tender) | / 500 g | 3.38 | 0 | 3 | |
| Feather | / 500g | 0.00 | 0 | 4 | |
| LMC (single muscle) | / 500g | 0.00 | 0 | 6 | |
| Baby LMC | / 500 g | 0.00 | 0 | ∞ | |
| Underblade Muscle | / 500g | 0.00 | 0 | 2 | |
| Underblade Fillet | / 100 g | 0.00 | 0 | 4 | |
| Fore Shin | / 500g | 0.00 | 0 | 4 | |
| Needle | / 500g | 0.00 | 0 | 1 | |
| Clod Shin Muscle | / 500g | 0.00 | 0 | 1 | |
| Clod Flat Muscle | / 500g | 0.00 | 0 | 1 | |
| Shoulder Brisket Muscle | / 500g | 2.80 | 0 | 1 | |
| Topside | / 500g | 0.00 | 0 | 19 | |
| Silverside (without silver gristle) | / 500g | 0.00 | 0 | 19 | |
| Thick Flank (Knuckle) | / 500g | 0.00 | 0 | 12 | |
| ‘D’ Rump (without tail) | / 500g | 0.00 | 0 | 11 | |
| Rump Tail | / 500g | 0.00 | 0 | 2 | |
| Striploin | / 500g | 0.00 | 0 | 13 | |
| Fillet | / 500g | 0.00 | 0 | 5 | |
| Thin Flank (boneless) | / 500g | 0.00 | 0 | 20 | |
| Heel Muscle | / 500g | 0.00 | 0 | 5 | |
| Trim/Muscles 85% VL | / kg | 0.00 | 0 | 17 | |
| Hind Shin | / 500g | 1.00 | 0 | 5 | |
| Bone | / kg | 0.00 | 0 | 15 | |
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