Meat Intake

Meat Intake lets you book in every batch of meat that arrives, capturing weight, dates, country of origin, and pass/fail quality checks in one step. Find it at Production → Intakes → Meat. Available if the Meat module is on for your account.

Viewing existing bookings

The Meat Intake list shows all bookings for the selected time range. Use the search bar to find by product name or barcode, and the date dropdown (Last 7 days / Last 14 days / Last 30 days / Last 90 days) to widen or narrow results. The ⋯ overflow menu lets you Show archived or Show out of stock records.

Booking in a new batch

Click Book in Meat in the page header. The form is divided into five sections that unlock in order — complete each one before moving to the next.

1. Product

Enter or scan the barcode for the batch. You can use the Scan Barcode button (camera) or type the number manually.

• If the barcode matches a known product, a green Product Identified card appears — confirm and continue.
• If the barcode is not recognised, choose Create new (give the product an internal name and optionally a label name and Halal flag) or Link existing (pick from the list of existing meat products).
• If the barcode belongs to a different intake type (e.g. an ingredient), you are prompted to switch to the correct form.

2. Supplier

Search for the supplier by name or plant ID. If the supplier does not exist yet, click the + button to open a quick-add form — enter a name and click Create, or click Full Details to open the full supplier form. Optionally enter an Invoice #.

3. Intake Details

Field	Required
Temperature	No
Condition Type (Excellent / Very Good / Good / Poor)	No
Weight + Weight Unit (g / kg / t)	Yes
Slaughter Date	No
Pack Date	No
Use by Date	Yes

4. Origin & Traceability

Record where the animal was raised and processed. Quick-fill buttons (UK (NI), UK(NI)/IRE, Ireland) set both Born in and Reared in at once. For Slaughtered at and Cut at, the default picker searches your supplier list; click Don’t know supplier? beneath the field to switch to a country picker instead.

All four fields must be completed before you can proceed.

5. Quality Checks

Each check appears as a pass/fail toggle. If any check is marked as failed, a warning is shown and a corrective-action issue is raised on submit.

Confirming and submitting

Toggle I confirm this information is correct, then click Complete Intake (green) or Intake & Create Issue (amber, shown when checks have failed) to save the record.

Viewing a booking’s detail

Click Show Details in a card’s ⋯ menu, or navigate directly to a booking’s URL, to open the Meat Intake Details page. This shows:

• Weight Information — Intake weight, Current weight, and how much has been Used
• Important Dates — Kill Date, Pack Date, Use By (highlighted red/amber if near or past), Intake Date
• Condition & Quality — Condition and Temperature on arrival
• Origin & Traceability — Born In, Reared In, Slaughtered In, Cut In
• Reference & Metadata — Barcode, Invoice number, Intake By

The Mass Balance button links through to the mass balance report for that batch. See Mass Balance for more information.

Editing a booking

From the detail page or the card’s ⋯ menu, choose Edit to open the Edit Meat Booking form and correct any field.