SOP: Completing and Saving a Cutsheet in Farmshare
Objective
This SOP explains how to create, review, save, and edit a cutsheet in Farmshare so a processor can accurately specify how an animal should be processed. It also covers how to prioritize selections, add butcher notes, and confirm pricing before finalizing.
Key Steps
1. Open the assigned split and start a new cutsheet 0:00
Log in to Farmshare with the link sent to your phone or email and locate the split assigned to you.
Click Fill in cutsheet to begin.
Review the available cutsheet templates shown for the mine/Farmshare/vendor/processor options.
If you select a preset cutsheet, your work is essentially done, no need to fill out anything else.
If you've filled a cutsheet before and it's not showing, click "Find Legacy Cutsheet". We updated the cutsheet feature so there is some mapping to do across the old cuts to the new.
2. Use the wizard to define your basic cut preferences 0:47
For example:
Enter your preferred ground meat size.
Set your roast size.
Choose your steak thickness.
Select how many steaks per pack you want.
Review any listed add-ons and extras and note any upcharges shown below the item in orange text.
Hit next after each selection
3. Choose specific cut options and avoid unwanted defaults 1:03
Select the desired steak style, such as:
Bone-in
Ribeye without bone
Ribeye cap
Tomahawk
Delmonico
Choose only the cuts you actually want.
Remember that anything not selected may be sent to trim or ground meat.
Review any extra charges tied to premium selections before continuing.
4. Set offal and trim preferences 1:39
Decide whether you want any offal items included.
Enter your trim preferences for ground beef, patties, bratwurst, or other processed items.
Specify quantities for each item.
Check for any upcharges that will be added to the final invoice.
5. Prioritize items when supply is limited 2:10
If you change your mind, remove an item by clicking X.
Rank items in order of importance.
Put the most important items first so they are fulfilled before lower-priority items.
Use prioritization when you may not receive enough product to satisfy every request.
6. Review the cutsheet and add butcher notes 2:33
Review the full cutsheet carefully before saving.
Add notes for the butcher if needed, such as special trimming or cutting instructions.
Example notes may include:
Remove all bone dust
French the rib
Confirm that your notes are clear and specific.
7. Save the cutsheet and confirm pricing 3:02
Click Save to continue.
Review the pricing summary and any extra upcharges.
Understand that final pricing is based on actual weights and specifications from the butcher.
Verify that the summary matches your intended selections before finalizing.
8. Name, assign, and finalize the cutsheet 3:09
Enter a clear cutsheet name, such as a buyer or project name.
Save the cutsheet to the correct account or buyer.
Click Done to finish.
Confirm the cutsheet now appears on the account and is available for later review.
9. Edit or replace the cutsheet if needed 3:29
To make changes, open the saved cutsheet by clicking Edit.
Update any pre-saved selections as needed.
If you need a completely different setup, hit the Change icon create a new cutsheet, or choose a pre-set available to you.
Recheck the final version after any edits.
Cautionary Notes
Anything not selected will be sent to trim or ground meat. Review every option carefully before saving.
Upcharges can apply to premium cuts, extras, and specialty processing requests.
Final pricing is based on actual weights and specifications, so the total cost won't be final until pickup, or until your processor sends you the invoice.
If supply is limited, lower-priority Trim items may not be fulfilled.
Make sure notes to the butcher are clear and realistic; avoid unnecessary instructions unless they are important.
Once you get your invoice, it will look something like this, although this picture is just an example with dummy data:
Tips for Efficiency
Review the entire cutsheet once before saving to catch missed selections.
Use ranking/prioritization to protect your most important items.
Keep butcher notes short, specific, and easy to interpret.
Name cutsheets consistently so they are easy to find later.
Use Edit for small changes instead of rebuilding the entire cutsheet.