Terminology
Account A company, person or entity with whom you do business.
Alert An email (or text) that something needs your attention. For example, you might get one when a Kill day is overbooked. Or the customer receives one when the cut sheet is still not filled in.
Animal List A screen on the Order showing each animal. Here you can edit specific information like Ear Tag, Breed, Sex, Label. you can also copy in a "saved" set of Items & Options, or start fresh. This is all BEFORE Tags are created. See How do I change an Order ?
Boxed Meat Refers to meat of any species, brought in for processing. It is not inspected and cannot be used for resale.
Breed A distinctive name within a Species, like Angus is a breed of Cattle (Beef).
Column A place to enter data. Kill Date is a column, Phone# is a column. Also known as "field".
Contact A person who is associated with an Account. The Account is "Black Lake Beef". "Jim Hardy" is a Contact who works there and drops off the animals.
Customer A term referring to the people and companies that conduct business with your plant.
Cut Sheet or Cutters Sheet The selected cuts from a Cut Sheet Master. See example
Cut Sheet Form The screen used to select Items by clicking checkboxes.
Cut Sheet Master A blank printed form showing all the Items and options for a single Species. See example
Dashoard The first screen you see after login. It provides a summary of drop offs, kill and cut dates. There is a To Do list, storage and financial info as well.
DNR# A number issued by the Dept. of Natural Resources for wild game.
Field A place to enter data. Last name is a field, Ear Tag is a field. Also known as "column". The system has over 2000 fields to hold data, though some are used to connect information and you never see them.
Finer Refers to a "second" process where the ground meat is packaged, or flavored and made into sausage or links. Curing and smoking is also called "finer" processing.
Global Search On the Navigation bar at the top of every screen is a place to type your search criteria. A new tab will open showing the results of that search.
Grind Refers to using a "section" of the animal for ground meat instead of individual cuts.
Harvest Another, somewhat nicer word for slaughter or kill.
Help Search In the Navigation bar at the top of every screen is a place to type your criteria and click the magnifying glass with + sign. A popup appears from the online help.
Item A cut listed on a Cut Sheet. For example, "B/L Top Strip 1.5" 1/pk". It uses the Product "Steak" and the "Options" 1.5" & 1/pk
Modal screen A screen that "pops up" in the middle of your display and make the background dark. It is typically used to ask a few questions or fill in some specific data. See example
Notification A text or email message to a customer (Account) letting them know something has happened, like the Invoice is ready to pickup.
Option A specific variation of an Item, such as thickness, flavor, weight etc. Your "Sirloin Steak" can be cut 3/4" or 1" or 1.5" thick. And packaged 1/pk or 2/pk for example.
Order The first step in the system is to create an Order. It contains the Customer info, how many & which species (can be multiple). You can do this on the Dashboard using "Schedule an Animal" or from the Navigation (Orders).
Payee Used to describe someone other than the producer who is paying for the animal.
Pieces The total number of packages for each cut. You might get 5 roasts from the rump.
Primal (PML) Refers to an animal that is only going to be cut into large "primal" sections. For example, a restaurant might have you cut and wrap the sections. See Example
Producer An Account that brings animals to your plant. When you create an Order, only the Accounts marked as "Producer" can be used. If your business is both raising animals and processing, then your farm gets added to the Accounts as a Producer.
Product The basic description used to create an Item. "Steak" is a product. "Sirloin Steak" is an Item.
Process Something that happens at a Station. Curing, Ice Bath, Stuffing are all processes that each take a certain amount of time.
Reminder A Note where the field "Reminder" has been checked. These Notes appear in a list so you can quickly follow up and then remove the check mark. For example, you call a Producer but have to leave a message. You mark that Note and call again later.
Row A single entry of any module. Each Account is a row from the Account module, each Order is one row from the Order module.
Saved Cut Sheet A cut sheet form that has been saved either to the Account or to your plant.
Separate Pages When printing a cut sheet for the cutters, you can print sausage and other specialties on separate pages so everyone has the right instructions. See example
Schedule an Animal Same as creating an Order (See above). For live animals, the Order is a placeholder until they arrive. Then Tags are made. For wild game, the Order and the Tag are created at the same time.
Ship Method This determines if the Customer will "Pickup" or you will "Deliver" the order after the Invoice has been created.
Standard (STD) Refers to the normal processing of an animal, with multiple cuts from each primal. Because the cutting effort is more, you need to know how many STD versus PML you have each day.
Station Refers to a place where a Process happens. The grinder/stuffer , oven and cooler are all stations. The product is placed in the Station for a certain amount of time and then is moved on to the next process.
Tag or Tag# A unique number given to each animal. The Tag# is used to track the animal through your plant. An example of a Tag# can be seen below. Tag#'s are color-coded
- Beef - Brown
- Hog - Salmon
- Lamb - Green
- Goat - Blue/Green
- Deer - Black
- Poultry - Yellow
Weight The total weight for all the Pieces of each cut. Those 5 roasts might weigh 12.1 pounds.
Examples of Tag Numbers
