Know the take-home before the saw starts.
Cutwise turns a hanging weight and a customer's cut choices into a live take-home estimate, then prints a clean one-page cut sheet for the block. Beef, pork and lamb. Whole, half or quarter.
NO ACCOUNT · NOTHING TO INSTALL · SAVES ON YOUR DEVICE
"How much meat will I actually get?"
Every share customer asks it. They pay on hanging weight and take home less, because bone, fat and trim stay at the shop. On a paper cut sheet the answer comes from memory, and it changes every time steaks turn into ground.
Cutwise works it out from the real weight and the real choices, and works it out again the moment a choice changes.
Three steps at the counter.
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STEP 1
Weigh in
Pick beef, pork or lamb and whole, half or quarter. Type the carcass weight off the rail scale and the share's hanging weight shows beside it.
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STEP 2
Walk the primals
Go through the animal one primal at a time: which cut, how thick, how many per pack, what size roast, what size ground pack. The estimate updates as you go.
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STEP 3
Print for the block
One page with every primal, cut, detail and estimated weight, plus packaging, extras and notes. The cutter never has to come and ask.
Trade steaks for ground. Watch the freezer change.
This is Cutwise's own beef catalog, working. Change the weight, the share or any cut and the take-home moves with it, primal by primal.
Built for the counter, not the office.
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SHARES
The shares you actually sell
Beef whole, half or split quarter. Pork and lamb whole or half. Quarter never appears where you don't cut one.
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CHECKS
Typos never print
A blank, a zero or a 20,000 lb slip of the finger gets a plain message, not an estimate.
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SAVING
Saves as you go
Every change is kept in this browser the moment you make it. Close the tab mid-order and it is there when you come back.
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ORDERS
Every sheet in one list
Newest-edited on top, with order number, customer, animal, share and take-home. Delete asks first.
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EXTRAS
Nothing good gets thrown out
Liver, heart, tongue, oxtail, leaf lard, soup bones. Recorded on the sheet for the cutter, kept out of the estimate, and the screen says so.
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COUNTER
Big targets, both lights
Controls sized for a thumb or a gloved finger. Light at the front counter, dark in the back room, following the device.
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PRIVATE
No accounts, no server
Orders live on the device you take them on. Nothing to sign up for, nothing sent anywhere.
Custom cut sheet #0007
| Primal | Cut | Details | Est. weight |
|---|---|---|---|
| Chuck | Chuck roasts | 3–4 lb roasts | 78.0 lb |
| Rib | Boneless ribeye steaks | 1 1/4 in · 2 per pack | 24.5 lb |
| Short loin | T-bone and porterhouse | 1 in · 2 per pack | 27.2 lb |
| Sirloin | Sirloin steaks | 1 in · 2 per pack | 28.8 lb |
| Round | All ground | 1 lb packs | 61.6 lb |
| Brisket | Whole brisket | 12.8 lb | |
| Short plate | Short ribs | 24.0 lb | |
| Flank | Flank steak | 1 in · 2 per pack | 14.4 lb |
Estimates only. Actual weights vary with the animal.
One page for the block.
Print it and the cutter has everything: each primal, the cut, the thickness and pack count, roast and ground sizes, the estimated pounds, packaging, extras and the customer's notes. It ends the way every estimate should: "Estimates only. Actual weights vary with the animal."
Make one nowThis is the app. Start an order.
Everything below is Cutwise running live. Press "New order", type a weight and change a cut. Orders you make here stay in this browser.
RUNS IN ANY MODERN BROWSER · LAPTOP, TABLET OR PHONE
Open Cutwise full screenThe next customer is already at the counter.
Open Cutwise, start a sheet, and give them a real number.
Open Cutwise