Meat packing app:

Meat packing app manages from livestock to delivery or collection of finished product.
Guarantee 100% accurate slaughter, fabrication/cutting & boning, packing, and shipments and collections of packed meat products.   Full inventory, customer management, manufacturing & value add, automated invoicing, ageing management, meat quality inspections, labels for boxes, inner
packs and and more...

Custom Meat Processing Software Custom Meat processing software for slaughterhouse inventory solutions:

Custom Meat Processing Software Custom Meat processing software for slaughterhouse inventory solutions for slaughter and harvest, cut and pack, sales and shipping. Custom Meat Processing Software for grind, hamburger, sausage value adding processes.
Custom Meat Processing Software
Meat packing app processing  slaughterhouses and custom meat processors


Custom meat processing software:   Custom Processing
We offer custom processing for Beef, Pork and Lamb. Processing instructions are to be submitted online from the website by the day the animals arrive at our facility. If you have questions, please feel free to email or call—we’re happy to assist! We offer processing of custom beef by the quarter, half and whole. Please note: mixed quarters (also known as divided sides) will have a standard cut. You will select the size of roasts you would like, the number of steaks you would like per package and the size of your ground beef packages. 

The slaughter of livestock involves three distinct stages: preslaughter handling, stunning, and slaughtering. In the United States the humane treatment of animals during each of these stages is required by the Humane Slaughter Act.

Preslaughter handling
Preslaughter handling is a major concern to the livestock industry, especially the pork industry. Stress applied to livestock before slaughter can lead to undesirable effects on the meat produced from these animals, including both PSE and DFD (see Postmortem quality problems). Preslaughter stress can be reduced by preventing the mixing of different groups of animals, by keeping livestock cool with adequate ventilation, and by avoiding overcrowding. Before slaughter, animals should be allowed access to water but held off feed for 12 to 24 hours to assure complete bleeding and ease of evisceration (the removal of internal organs).

The meat packaging market is a large and complex market composed of many sectors within the market. One of the primary concerns for any company packaging meat is the ability to deliver a fresh product to customers. Providing a fresh product to customers can come in a variety of ways, depending on the type of meat that is packaged.

We have a variety of materials and machines commonly used in the meat packaging industry. This article will discuss packaging materials, machines, and processes used in the meat packaging industry. We do not offer all of the materials and tools discussed in this article.

One of the essential factors in meat packaging is the type of meat packaged. Many sectors within the meat packaging industry use certain types of packaging to preserve best the meat being wrapped. For ease of reading, we have divided the article into different forms of meat and commonly used packaging processes for each. At the bottom of the post, we have included a few links for businesses that provide products we don't. We do not endorse or have any affiliation with the mentioned companies.

Meatpacking refers to the process of turning livestock into meat, including slaughter, processing, packaging and distribution. These days, the top meatpacking companies do not just produce meat, they also control how the animals are raised long before slaughter: in the chicken industry, companies oversee the process from chick genetics through supermarket packaging; in the beef industry, cattle come under the control of the big meatpackers four to six months before slaughter.

The ownership of all parts of the supply chain is called vertical integration. It gives integrators – the companies who have integrated all the different parts under one umbrella – control over price and quality; and the economies of scale they have achieved have helped to drive down the consumer prices of meat. Vertical integration has also allowed the meat industry to become highly consolidated, controlled by just a few companies: As of 2019, the four largest companies in each sector controlled 85 percent of beef cattle slaughter, 67 percent of pork packing, and 54 percent of broiler chicken processing.12 The slaughter and packing plants these few companies run operate on a tremendous scale: in 2022, half of beef cattle slaughtered took place in just 12 U.S. slaughter facilities (of the almost 776). These top 12 plants each process more than one million animals per year on average, which is approximately 2,800 cattle/day, 365 days/year.3