猪肉分割收益测试
Pork Yield Calculation
分割收益测试 Butchery Yield Calculation
目标
Objective
1.正确的分割，正确地给每个部位定价，明确了解各个部位的部位收入、收入%和损耗 %，从而合理地调整各个部位的售价。 Correctly calculate margin based on properly cutting, pricing each part, find out piece income, piece %, and loss %, and make reasonable price for each cutting part. 2.通过掌握猪肉的分割技巧，来平衡毛利。 Balance the whole carcass margin by mastering skillful yield calculation method. 3.有效地控制损耗，很好地跟踪包装盒及标签的成本。 Control Loss effectively, well know and trace all packing cost on plates, film and labels.
Av Weight: 5.312 Weight%: 4.2%
Av Weight: 9.796 Weight%: 7.7%
Pork Leg 后腿部 (10 pieces)
8
Av Weight: 0.604 Weight%: 0.5%
猪尾 Tail bone
9
1 0
Av Weight: 2.044 Weight%: 1.6% Av Weight: 5.24
Av Weight: 6.128 Weight%: 5.7%
特级五花 Superfine Pork belly
五花肉 Pork belly
Cutting process
分割成三大块 Cut the carcass to 3 Pieces
后腿 Pork Leg (cut to 10 pieces )
Pork Leg 后腿部 (10 pieces)
1
2
Av Weight: 4.388 Weight%: 3.5%
Av Weight: 4.112 Weight%: 3.2%
优质瘦肉 Knuckle
后腿瘦肉Topside
Pork Leg 后腿部 (10 pieces)
3
Av Weight: 2.66 Weight%: 2%
猪心 Heart Av Weight: 0.632 Weight%: 0.5%
猪腰 Kidney Av Weight: 0.56 Weight%: 0.4%
Weight%: 0.2%
Weigh each item and record quantity
前肩 Shoulder 11 items
中段 Middle 6 items
后腿 Pork Leg 10 items
Key in the yield card
Item name
Carcass original weight
Key in the quantity of each pieces and fix the selling price according to pricing policy
3
4
Av Weight: 4.382 Av Weight: 7.028 Weight%: 5.6% Weight%: 3.5%
肋排 Short ribs
龙骨 Chine bone
Pork Middle 中间部 (6 pieces)
中段 Middle
五花肉 Pork belly
5
6
Av Weight: 7.732 Weight%: 6.1%
Scale the weight of carcass
Clean the cutting table
Record the weight of the carcass One whole carcass separate to two pieces
Cutting process
分割成三大块 Cut the carcass to 3 Pieces
Purchase price of carcass
Pork yield margin
% of eac h part on the original w eight
Th e va lu e o f e a c h p a rt o n 1 k g m a te ria l
How much % can be sold on the carcass
猪踭肉 Pork blade (Bolar)
Av Weight: 4.196
Weight%: 3.2%
Pork Shoulder 前腿部 (11 pieces)
前肩 Shoulder
1 1
1 0
9
猪手 Fore feet
Av Weight: 1.892 Weight%: 1.5%
棒骨 Femur bone
Pork Middle 中间部 (6 pieces)
1
中段 Middle
2
梅肉 tender loin
里脊Loin
Av Weight: 1.64
Weight%: 1.3%
Av Weight: 7.012
Weight%: 5.5%
Pork Middle 中间部 (6 pieces)
中段 Middle
Av Weight: 2 Weight%: 1.5%
Pork offal 猪内脏 (5 items)
1 2
猪肚 Stomach
Av Weight: 0.812 Weight%: 0.6%
猪肝 Liver Av Weight: 2.376 Weight%: 1.9%
3
4
5
猪横利 Pancreas Av Weight: 0.244
Weight%: 4.1%
尾龙骨 Coccyx
棒骨Femur bone
Mince meat, fat & skin (3 i源自ems)后腿 Pork Leg
中段 Middle
前肩 Shoulder
1
Mince meat
2
Fat
3
Skin
Av Weight: 4.792 Weight%: 3.8%
Av Weight: 1.2 Weight%: 1%
Pork Shoulder 前腿部 (11 pieces)
3
Av Weight: 2.58 Weight%: 2%
猪踭肉 Pork blade
前肩 Shoulder
5 4
Av Weight: 2.496 Weight%: 1.9% Av Weight: 0.618 Weight%: 0.4%
带皮键 子 shank with skin
猪键子 Shank
4
Av Weight: 1.488 Weight%: 1.2%
5
Av Weight: 1.232 Weight%: 1%
特级瘦肉 Eye round
猪脚 Back feet
Pork Leg 后腿部 (10 pieces)
6
7
去皮后腿 Silverside
带皮后腿 Outside with skin
Turnover of The carcass Margin value of the carcass Estimate loss & Package cost
Net margin of the whole carcass
前肩 Shoulder (cut to 11 pieces )
Pork Shoulder 前腿部 (11 pieces)
前肩 Shoulder
1
2
Av Weight: 1.604
Weight%: 1.3%
Av Weight: 3.476 Weight%: 2.7%
前排 Fore ribs
颈骨 Neck bone
Av Weight: 5.24 Weight%: 4.1%
扇骨 Shoulder bone
Av Weight: 2.624 Weight%: 2.1%
Cutting process
分割成三大块 Cut the carcass to 3 Pieces
中段 Middle (cut to 6 pieces )
猪展shank without skin
Pork Shoulder 前腿部 (11 pieces)
6
前肩 Shoulder
7
8
夹心肉Middle shoulder
Av Weight: 8.712 Weight%: 6.9%
带皮前腿 Pork shoulder
Av Weight: 8.56 Weight%: 6.8%