Range
Carcass Map Service
Cut maps and yield sheets for in-house butchers.
Breakdown sheets for busy blocks
The Carcass Map Service gives in-house butchers clear cut maps and yield sheets for the carcasses they are breaking down. Counter teams get trim lines, portions, and expected yield set out plainly for daily production.
Each Carcass Map Service job starts with the carcass type, the cuts your counter sells most, and the skill level on the block. A hotel prep room, a supermarket butchery, and an export kitchen do not break down the same side in the same order.
Site photos help us place the map in the setting where it will be used, whether that is a chilled cutting room, a receiving bay, or next to the saw. Yield sheets are laid out for quick reading with wet hands and limited wall space. Where needed, the pack can include notes for bone-in handling, trim segregation, and fat collection.
What the pack includes
Your team receives cut maps tied to the carcasses they are breaking down, with expected yield shown in a way that supports ordering and production planning. Portion references can be aligned to steak counters, banqueting prep, or bulk kitchen use. This keeps the butcher, chef, and buyer on the same cut language.
Use the maps alongside receiving records and product specs before changing trim standards across a site. If a supplier brief is needed, send the carcass format and when the room is available through the contact form. That gives the job the operating detail it needs without guesswork.
- Cut maps by carcass format
- Yield sheets for daily breakdown
- Trim lines shown for staff reference
Conditions inside South African prep rooms
Maps must work in the conditions your staff actually face, from early market receiving to late hotel prep. Load-shedding changes when carcasses are moved, portioned, and packed, especially where backup power is limited. Regional sites also differ on rail height, saw access, and cold-room door traffic, which affects how information should be presented.
Coastal humidity can soften paper stock and complicate wall placement near wash areas, while inland dust calls for protected sleeves and regular wipe-downs. Export kitchens may need clearer separation of primals, trim, and by-products for control purposes. In butcheries with mixed staff experience, diagrams need to be direct enough for handover between shifts.
Operated by Astros Marketing (Pty) Ltd from 2 Makro Place, Sunnyrock 1401.
Details that help us map accurately
Carcass Map Service sits in the Spec family. Cut maps and yield sheets for in-house butchers. Brief our team with site photos and timing.
Send the carcass species, grade if relevant, whether it arrives split or whole, and which cuts matter most on your counter or menu. It also helps to note saw use, boning knife workflow, and if yield is tracked by piece count or weight. Where several sites share one spec, mention the differences between them before the maps are set.
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