Services · One chain
Software for kitchens
The field data on Steakpedia is collected with kitchen software in which each piece of meat goes from the scale to the butchery sheet, the cost of the cut, the dish and the till as one traceable chain. It logged 279 butchery sheets and 1,604.6 kg of beef in July–October 2026; Steakpedia offers it to other kitchens.
At a glance
- Chain
- Scale → butchery sheet → cut cost → dish
- In use at
- Steakpedia Field Kitchen
- Languages
- English, Vietnamese
- Track record
- 279 sheets, 1,604.6 kg (Jul–Oct 2026)
- Fees
- On request
Costing and inventory for kitchens that cut
A costing and inventory system for kitchens that cut their own meat, designed for the people who actually receive, cut, cook and sell it. It runs the butchery of the Steakpedia Field Kitchen, where between July and October 2026 it recorded 279 butchery sheets and 1,604.6 kg of beef; those records are the field data published on the cut pages of this reference. The general category it belongs to is described, without brands, in the article on kitchen software for meat.
The chain
- Receiving. Each piece is weighed on arrival and linked to its supplier, invoice and lot, with a label printed for the bag.
- Scale. Kitchen scales print labels the system reads, so weights are not typed by hand.
- Butchery sheet. The butcher records every output of a piece: portions by size, sub-cuts, usable trim, fat and waste. Sheets that do not balance are flagged.
- Cut cost. The purchase price is spread over the usable outputs, giving the real cost per usable kilo of each cut, per supplier and per butcher, recalculated every day.
- Dish. Recipes take the measured cost of the cut, so the food cost of each plate reflects the real yield.
- Till and stock. Sales are compared with portions cut and with stock counts, so missing meat shows up.
Aging, labels, counts and receiving
Dry-aging records with days and weight loss per piece, traceability labels with producer, breed and aging, guided stock counts, receiving checks against the delivery note, and daily reports for the owner. The calculators under Tools for kitchens on this site (yield and cost, dry-aging clock, cut-name converter) are the public face of its butchery module.
Kitchens that buy whole primals
Restaurants, steakhouses and butcher shops that buy whole primals or large pieces and want to know what they really yield and cost. It is designed for teams that work in more than one language and for staff who are not office users: short steps, large buttons, the work saved as it is done.
Kitchens that run it can, when invited, contribute their field data to Steakpedia under their own name. That is optional and separate from the software licence.
Setup, scales and training on request
Setup, scale integration, training and fees are on request and depend on the size of the kitchen and the equipment already in place. Setup and training are available in person and online.
Frequently asked questions
Is the software used in a real kitchen?
Yes. It runs the butchery, costing and stock of the Steakpedia Field Kitchen, where it recorded 279 butchery sheets between July and October 2026.
Does using the software mean publishing my data?
No. Contributing field data to Steakpedia is by invitation, optional, and done only with the kitchen's agreement and under its name.
What languages does it support?
English and Vietnamese.
Sources
2
- North American Meat Institute. The Meat Buyer's Guide, 8th ed. Washington, DC, 2014.
- USDA Agricultural Marketing Service. Institutional Meat Purchase Specifications: Fresh Beef Series 100. Washington, DC, 2014. www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf
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