Australian Red Meat industry Supply Chain Information Standards


Open Word Document

An overseas butcher might practice similar value adding practices as domestic butchers, with cultural and local considerations, such as cutting the meat into states, roasts, or diced, marinating the meats in sauces and adding herbs and seasonings to the meat to save time for the consumer, as well as making specialty goods such as mixed sausages and offal.

Butcher diagram

Data flow diagrams

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These inputs might be similar to the inputs of a domestic butcher but might not include the specific inputs of overseas butchers since these inputs cannot take into consideration all the variations of cultural and regional differences around the world. Meat supply- Supplied from the producers. Transportation- The vehicles, drivers and transport costs. Machinery- For adding value on site. Labour- Butchers. Shop costs- Running a shop. On-site storage- Storing products efficiently at the butcher’s facility.

The input measurements are as follows: Shop costs- Electricity, gas, refrigeration and rent. Watts, Units, Dollars Transportation- Vehicles, drivers and transport costs. Units, Number of drivers, Dollars Labour- The employees needed. Number of workers Meat supply- Supplies from producers. Kilograms or units Cold Storage - Cold store costs.

Units sold of meat/Food service- This is the selling of products.

Meat sold- How much meat or co-products are sold. Kilograms

• Dependent on the country.

• Dependent on the country.