Specs
Carcass Map Service specs
Setup notes and briefing numbers for Carcass Map Service.
Break sheets and yield marks
Our Carcass Map Service gives in-house butcher teams the working detail behind each breakdown. Cut maps and yield sheets help buyers brief staff, check breakdowns, and keep carcass performance consistent across the block.
Carcass Map Service specs set the cut sequence, trim level, and naming used by your in-house butcher team. The sheet is built around forequarter and hindquarter breakdowns, saleable yield targets, and the pack format needed for counters, hotel kitchens, or export prep. Johannesburg cold rooms, Durban moisture, and mixed receiving times across regional sites all change how the brief is written.
Site photos matter before the map is issued. Bench space, rail position, saw access, and tray flow tell us whether the team should work from a full side, quartered beef, or pre-separated primals. A printed handling note can sit in the cutting room so staff check labels, weights, and trim against the same reference.
Documents issued with the map
The output is a working spec pack rather than a generic cut list. Buyers get cut maps, expected yield sheets, and briefing points that match the carcass grade, intended menu use, and staff handover on site. This helps the same rump, chuck, brisket, and shin lines be broken consistently across repeat deliveries.
Use Carcass Map Service specs alongside the related Range and any internal notes before changing a breakdown standard. Check hook weight, fat cover, carton marking, and timing at dispatch and again on receipt.
- Cut map matched to carcass grade
- Yield sheet checked against trim loss
- Briefing points for butcher handover
Conditions inside South African cutting rooms
Specs need to account for export kitchen timing, cold-store access, and older back-of-house layouts. OR Tambo freight weeks, regional abattoir supply patterns, and weekend hotel demand can all affect how a carcass should be broken and packed. Separate standing map rules from one-off fill-in requirements so staff do not mix two methods on the rail.
Coastal sites often need tighter wrapping and faster movement from breakdown to cold storage because moisture affects carton condition and exposed trim. Inland operations may deal with hotter loading zones, dust at receiving, and more pressure during load-shedding windows. Those factors change when yield counts are done and how long product can wait before vacuum packing or tray-up.
Operated by Astros Marketing (Pty) Ltd from 2 Makro Place, Sunnyrock 1401.
What the buyer should submit
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 current carcass or primal specification, recent yield figures, and clear photos of the cutting area when setting up the service. It also helps to note staff shift times, target cuts, and whether product is going to a retail counter, hotel kitchen, or export line. With that detail, the map can reflect the actual block test your team runs.
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