Recording a livestock processing day

Livestock → Processing → Record processing day.

1. Pick the animals (one species at a time) and the kill date.
2. Where, the processor, and the inspection: USDA or state to sell by the cut; custom exempt when the animal or its shares were sold before slaughter (add who bought them).
3. Live, hanging (carcass) and packaged weights, and how many days it hung.
4. How it was sold — retail cuts, wholes, halves or quarters — the meat product it goes into, and the fee.

Saving marks the animals processed, puts the packaged pounds in inventory as a batch that traces back to each animal, and books the fee on the meat product. You'll see dressing % (hanging ÷ live) and cut yield (packaged ÷ hanging) against what's typical: beef 58–64% and 60–70%, pork 70–76% and 70–80%, lamb 48–55%, goat 45–52%.

An animal still inside a treatment's meat withdrawal period can't be recorded as processed — the page lists them with the date they're clear. "Sold as organic" is only allowed for animals eligible for organic slaughter.