The price is capped. The yield is yours.
Breaking, yield, NMIS records, cold chain, the counter and the books — one Philippine-built system for meatshops and cutting floors.
| Liempo | 14.8 kg | 16.0% | std 15.4% |
| Kasim | 11.2 kg | 12.1% | std 12.6% |
| Pigue | 18.6 kg | 20.1% | std 20.0% |
| Paypay | 8.4 kg | 9.1% | std 9.2% |
| Bones and trim | 17.2 kg | 18.6% | std 17.8% |
| Accounted for | 70.2 of 92.4 kg | 76.0% | std 75.0% |
The DA tells you what to charge. Nobody tells you what it cost.
When liempo is capped at ₱370 and kasim and pigue at ₱330, the selling price is not a lever you have. Margin can only come from the break — and what a cut costs you depends entirely on how the rest of the carcass fell. No general accounting package has ever been able to say it, so the trim gets priced like the paypay, the bones quietly sell below cost, and the only figure anyone trusts arrives in March.
Three problems your trade has that other businesses never do.
The break, against standard
Every carcass in, every cut off it, weighed on the scale and set against what that break should have given. Two independent readings — the standard on one side, the bandsaw on the other — because a yield figure taken from one source agrees with itself and proves nothing.
- Kasim, paypay, pigue, liempo — each with its own yield and its own standard.
- Weighed, not keyed — the scale writes the figure, so nobody rounds it up.
- By cutter and by day, so a drift is a conversation, not a discovery.
Standard on one side, what came off the bandsaw on the other — two independent readings, which is the only way a yield figure means anything. Eight tenths of a point into trim, on a carcass a day, is somebody’s salary.
Cost apportioned on value, not on weight
The carcass cost lands on the cuts in proportion to what each one sells for. Split it by weight instead and the bones carry the same peso as the liempo — which is exactly how a meatshop ends up selling pigue under cost while believing the belly is thin.
- Every cut carries its real cost the moment the break is closed.
- Margin per cut, per outlet, per day — not one blended figure.
- Against the DA ceiling, so you know which cuts still have room in them.
The Department of Agriculture sets the ceiling; the break sets the floor. Apportioned on what each cut sells for rather than on what it weighs — split by weight and the bones carry the same peso as the liempo, which is how a meatshop sells pigue under cost and blames the belly.
The records NMIS asks for, kept as you go
Meat is a regulated trade: the National Meat Inspection Service registers the establishment, and GMP, SSOP and — at AAA — HACCP are conditions of keeping that registration. Temperatures, lots and disposition held with the stock rather than in a folder somebody fills in before an inspection.
- Cold chain logged with the goods, so the record and the meat never travel apart.
- Lot to counter and back, answered while the caller is still on the line.
- Held stock cannot be sold — the rule is in the database, not on a screen.
Backwards from the same batch: the supplier, the delivery receipt, the receiving temperature and who signed for it.
What your people actually ask it, on an ordinary Tuesday.
Every answer comes from your own records, runs with the asking person’s permissions, and carries the rows it was read from.
- “What did this carcass actually yield?”
- “Which cuts are we selling below cost?”
- “How much room is left under the DA ceiling?”
- “Who is cutting over standard on trim?”
- “Where did lot BR-2214 go?”
- “Send me the yield by cutter as a file.”
Every figure comes from a view over your own records — never the model’s arithmetic — and the answer carries the query and the row count behind it. No other ERP sold in the Philippines has this.
The ones this trade asks first.
Prices are capped by the DA. What can a system actually do about that?
Nothing about the ceiling, and everything about the floor. When you cannot move the price, the only margin left is in the break — which cuts came off, at what yield, carrying what share of the carcass. That is the number this is built to produce.
Can it handle a carcass breaking differently each time?
Yes. A break records what actually came off rather than what was supposed to, against the standard for that carcass — so the difference is a figure somebody answers for instead of an assumption nobody checks.
Do you read our weighing scales?
Yes, where the scale can be read. The figure is written by the scale rather than typed, because a weight somebody keys in is a weight somebody rounds.
How is the carcass cost split between the cuts?
On what each cut sells for, which is the method a butcher would use and the one a general ledger cannot. Splitting on weight is available, and we will tell you why it flatters your bones and punishes your liempo.
Does it help with NMIS?
It keeps the records the registration rests on — temperatures, lots, disposition, who signed — as the work happens rather than the week before an inspection. We do not issue anything on NMIS’s behalf and nobody can: registration is the establishment’s own, the same way BIR registration is.
We have been burned before. What makes this different?
Almost everybody we talk to has a system project that died, and usually the same way: a long implementation, a partner who left, and a go-live date that kept moving. Ours is thirty days with the date written into the contract, we implement it ourselves rather than through a partner, and if thirty days is not realistic for your business we will say so before you sign rather than in month three.
What happens if it does not work out?
You keep everything. Your data comes out in open formats at any time and at no charge, and there is no license to unwind because we do not sell one. A system you cannot leave is a system you do not own.
Who actually answers when something breaks?
We do — one company, one number, and the people who wrote the code. There is no reseller in between and nobody to escalate to. Datche has been trading in Cebu since 1978 and our own business runs on this.
My people are not technical. Will they actually use it?
That is what the assistant is for. A supervisor asks it how to do something and it walks them through that screen in plain English, with their own permissions and their own data. Most of the training a system like this normally needs is somebody wanting to ask a question — and now there is something to ask.
How much of my staff’s time will this take?
Less than a migration, because there is no migration. Your opening balances go in, and after that the system reads the documents you already produce instead of asking your people to key them again. The week that costs you anything is week two, when your own day runs through it with us in the room.
What about BIR?
VAT, withholding, the 2307s, the summary lists and the books of account are the shape of the system rather than a module added at the end, and we supply the documentation your CAS registration needs. We will also tell you what adopting a computerized accounting system obliges you to do by 31 December 2026 — before you sign, not after.
Same system underneath.
See it on your own figures.
Bring one ordinary day from your business and we will run it through in front of you — your items, your prices, your branches. About an hour, and no obligation.