Yield lost between receipt and carton
Live weight, dressed weight, every cut, trim and by-product are weighed and booked per lot, so yield and cost per kilogram are known by cut, shift and supplier.
Poultry, red meat, seafood and shrimp processing
Meat, Poultry & Seafood ERP software
Built for meat, poultry and seafood processors, from live-bird, animal or raw-catch receipt through slaughter or grading, chilling, cutting, cooking, freezing and packing to cold-chain and export dispatch, with yield by cut, temperature records and lot-wise traceability throughout.
Updated
Quick answer
What is meat, poultry and seafood ERP software?
Meat, poultry and seafood ERP software is business software built around how a processing plant runs. Formezy records each farm, flock, animal or catch lot at receipt, live and dressed weights, yield by cut and grade, chilling, cooking and freezing temperatures as critical control points, lab results, cold-store and vehicle temperatures, and the documents for every export container, so yield, cost and traceability stay current.
Temperatures nobody can prove
Chilling, cooking, freezing, cold-store and vehicle temperatures are recorded against the lot and equipment, with out-of-limit readings flagged.
Export paperwork for every container
Packing lists, certificates and lab results come from the same lot records and are kept together with the container and seal numbers.
Segments
Built for every meat and seafood segment
3 segments, each with its own shop-floor process flow.
Poultry processing
Broiler and other poultry slaughtered, chilled, cut up and packed as whole birds, cuts or frozen products. Track farm and flock lots, live and dressed weights, chilling temperatures, cut yields and use-by dates.
See the 8-step flowRed meat processing
Buffalo, sheep and goat meat slaughtered, chilled, deboned and packed chilled or frozen for domestic and export markets. Track animal lots, carcass IDs, chilling, primal and trim yields, lab results and container documents.
See the 8-step flowSeafood & shrimp processing
Shrimp, fish and other seafood graded, peeled, cooked, frozen and packed, mostly for export. Track farm or landing lots, count grades, peeled yield, cooking and freezing, glaze and net weight, and residue test results.
See the 7-step flowShop-floor process flow
How Formezy runs a meat and seafood plant
Choose a segment, then a step. Each one shows what happens on the shop floor, what Formezy records, and what changes as a result.
On the shop floor
Birds arrive from farms in crates and the vehicle is weighed
In Formezy ERP
Receipt with farm, flock lot, bird count and weighbridge weight; mortality on arrival recorded
Weight Integration moduleShop-floor impact
Live weight per flock
On the shop floor
Birds inspected before processing; documents from the farm checked
In Formezy ERP
Inspection results and farm documents recorded against the flock lot; unfit birds rejected and counted
Quality Control moduleShop-floor impact
Only accepted birds processed
Quality gate. If it fails: reject the birds, record the count and reason, and inform the farm.
On the shop floor
Birds processed on the line and eviscerated
In Formezy ERP
Bird count and dressed weight recorded per lot; live-to-dressed yield calculated
Production & Purchase moduleShop-floor impact
Dressed yield per flock
On the shop floor
Carcasses chilled to the target core temperature within the set time
In Formezy ERP
Core temperature and chilling time recorded as a critical control point
ISO & HACCP moduleShop-floor impact
CCP record per lot
Quality gate. If it fails: hold the carcasses, continue chilling or divert them, and record the corrective action.
On the shop floor
Carcasses cut into breasts, legs, wings and other parts, or deboned
In Formezy ERP
Weight of each cut, trims and by-products booked per lot; cut yields calculated
Production & Purchase moduleShop-floor impact
Yield by cut
On the shop floor
Whole birds and cuts packed in trays or bags and labelled
In Formezy ERP
Pack weights, batch code and use-by date printed from the lot record
Weight Integration moduleShop-floor impact
Every pack dated
On the shop floor
Packs moved to the chiller or blast freezer
In Formezy ERP
Chiller and freezer temperatures logged per room; stock by lot and date
IoT & Automation moduleShop-floor impact
Cold chain on record
On the shop floor
Orders loaded into refrigerated vehicles
In Formezy ERP
First-expiry-first-out picking, vehicle temperature at loading, invoice and lot numbers
Logistics & Dispatch moduleShop-floor impact
Traceable to the flock
Poultry processing, step 1 of 8
Live bird receipt
On the shop floor
Birds arrive from farms in crates and the vehicle is weighed
In Formezy ERP
Receipt with farm, flock lot, bird count and weighbridge weight; mortality on arrival recorded
Weight Integration moduleShop-floor impact
Live weight per flock
On the shop floor
Animals received from suppliers and weighed or counted
In Formezy ERP
Receipt with supplier, lot, head count and weight; animal documents stored
Weight Integration moduleShop-floor impact
Every animal lot on record
On the shop floor
Animals inspected before slaughter
In Formezy ERP
Inspection results recorded per lot; rejected animals recorded with the reason
Quality Control moduleShop-floor impact
Only fit animals processed
Quality gate. If it fails: reject the animals and record the count and reason.
On the shop floor
Animals slaughtered and dressed into carcasses
In Formezy ERP
Each carcass tagged with an ID and hot carcass weight linked to its lot
Production & Purchase moduleShop-floor impact
Carcass-level traceability
On the shop floor
Carcasses chilled to the target temperature before cutting
In Formezy ERP
Chiller, core temperatures and chilling time recorded as a critical control point
ISO & HACCP moduleShop-floor impact
CCP record per carcass batch
Quality gate. If it fails: keep the carcasses chilling and hold them until the limit is met, recording the action.
On the shop floor
Carcasses deboned into primals, cuts, trims and bones
In Formezy ERP
Weight of each cut, trim, fat and bone booked against the carcasses; yields calculated
Production & Purchase moduleShop-floor impact
Yield by cut and carcass
On the shop floor
Samples tested for microbiology and other parameters your buyers require
In Formezy ERP
Lab results and certificates stored against the production lot; lots held until released
Quality Control moduleShop-floor impact
Released only when in spec
Quality gate. If it fails: hold the lot and decide on retesting, reprocessing or rejection.
On the shop floor
Cuts vacuum packed, cartoned and frozen
In Formezy ERP
Carton weights, carton labels and freezer temperatures recorded per lot
Weight Integration moduleShop-floor impact
Every carton labelled
On the shop floor
Cartons loaded into reefer containers
In Formezy ERP
Container and seal numbers, cartons per lot, container temperature and export documents kept together
Logistics & Dispatch moduleShop-floor impact
One file per container
Red meat processing, step 1 of 8
Animal receipt
On the shop floor
Animals received from suppliers and weighed or counted
In Formezy ERP
Receipt with supplier, lot, head count and weight; animal documents stored
Weight Integration moduleShop-floor impact
Every animal lot on record
On the shop floor
Shrimp or fish received on ice from farms or landing centres and weighed
In Formezy ERP
Receipt with supplier, farm or vessel lot, species, count and weight; temperature on arrival
Weight Integration moduleShop-floor impact
Lot traced from the dock
On the shop floor
Samples checked for freshness and, where required, antibiotic residues
In Formezy ERP
Results and lab certificates stored against the lot; lots outside your limits held
Quality Control moduleShop-floor impact
Only accepted lots processed
Quality gate. If it fails: hold or reject the lot and record the result against the supplier.
On the shop floor
Product graded by count per kilogram, then headed, peeled or deveined
In Formezy ERP
Input and output weight by grade and style; peeled yield calculated per lot
Production & Purchase moduleShop-floor impact
Yield by grade
On the shop floor
Cooked products cooked to the set time and temperature
Shop-floor impact
CCP record per batch
Quality gate. If it fails: hold the batch and recook or reject it, recording the corrective action.
On the shop floor
Product individually quick frozen and glazed
In Formezy ERP
Freezer temperatures and glaze percentage recorded; net weight checked after glazing
IoT & Automation moduleShop-floor impact
Net weight protected
On the shop floor
Product packed into bags and master cartons and labelled
In Formezy ERP
Net weights, grade, batch code and carton labels from the lot record
Weight Integration moduleShop-floor impact
Every carton traceable
On the shop floor
Cartons stored at frozen temperature and loaded into containers
In Formezy ERP
Cold-store temperatures, container and seal numbers, cartons per lot and shipment documents
Logistics & Dispatch moduleShop-floor impact
What went into each container
Seafood & shrimp processing, step 1 of 7
Raw material receipt
On the shop floor
Shrimp or fish received on ice from farms or landing centres and weighed
In Formezy ERP
Receipt with supplier, farm or vessel lot, species, count and weight; temperature on arrival
Weight Integration moduleShop-floor impact
Lot traced from the dock
Dashed ring marks a quality gate, where failed material is held before it moves on.
Artificial intelligence
AskEzy AI for meat and seafood plants
AskEzy is the AI assistant built into Formezy. Ask it about your yields, temperatures and containers in plain language and it answers from the receipt, yield, CCP and dispatch records already in the system, with a chart, a table or an MIS report when you need one.
“Show breast and leg yield by shift for last week.”
Yield by cut and shift from the cutting records, with the shifts below your usual range highlighted.
“Were any carcass chilling readings out of limit yesterday?”
Deviations with the batch, chiller, reading and the corrective action recorded against each one.
“Alert me if any cold store goes above minus 18 °C.”
AskEzy sets up the alert through conversation, using the cold-store temperature records.
- Questions in plain language
- Charts and dashboards on request
- MIS reports
- Predictive and analytical insights
- Alerts, reminders and approvals
- Documents processed automatically
Capabilities
What Formezy covers in meat, poultry & seafood
Open an area to see what it covers.
Live-to-dressed yieldLive and dressed weights per flock or animal lot.
Yield by cutEvery cut, trim and by-product weighed per lot.
Grade-wise yieldSeafood output by count grade and style.
By-productsBones, fat, heads and shells booked with their value.
Cost per kilogramCost by cut and grade from actual yields.
Chilling CCPCore temperature and time per carcass batch.
Cooking CCPTime and temperature for cooked products.
Temperature logsChillers, freezers, cold stores and vehicles.
Lab resultsMicrobiology and residue results per lot.
Metal detectionChecks recorded per batch and shift.
Farm, flock and vessel lotsEvery receipt numbered with its source.
Carcass and carton IDsFrom animal or catch to carton.
Export documentsPacking lists and certificates per container.
Container recordsContainer, seal, temperature and cartons loaded.
Mock recallsTrace any lot backward and forward.
Questions
Meat, Poultry & Seafood ERP: common questions
Still have a question?
Talk to a food ERP specialist about your own plant and process route.
Which meat and seafood segments does Formezy support?
Formezy supports poultry processing, red meat processing and seafood & shrimp processing, each with its own process flow. Plants that combine segments run them in one system.
Can Formezy calculate yield by cut?
Yes. Live and dressed weights are recorded per lot, and every cut, trim and by-product from cutting or deboning is weighed and booked, so yield is calculated by cut, lot, shift and supplier.
How are chilling and cooking temperatures recorded?
Chilling and cooking can be set up as critical control points with your limits in the ISO & HACCP module. Readings are recorded against the batch, and a reading outside the limit is flagged with its corrective action.
Can it track shrimp by count grade?
Yes. Input and output are recorded by count per kilogram and by style, such as head-on, peeled or cooked, so yield and stock are visible by grade.
Does it record glaze and net weight?
Yes. Glaze percentage and net weight after glazing are recorded per batch, so net weight declared on the carton can be checked against the records.
Can it prepare export documents for each container?
Yes. Packing lists and certificates are prepared from the lot records and kept with the container and seal numbers, cartons loaded and container temperature for each shipment.
Does it support halal and other certification records?
Formezy can store certification details, inspection records and documents against the lots and batches they cover, so they are easy to retrieve for a buyer or an audit. Certification itself depends on your processes and the certifying body.
Other industries
Ready to run your meat and seafood plant on one system?
See Formezy configured around your own process route, from receipt to dispatch.
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