AI that knows meat.
Meat does not wait. Every animal is sold in pieces, to different buyers, in different languages, before the date runs out. You know that better than anyone. So do we: our tools ran on our own meat trading desk first.
One animal, forty buyers.
A pig comes off the line as one carcass and leaves as forty products. Each one has its own buyer, its own spec and its own name: Schweinebauch in Munich, panceta in Madrid, boczek in Poznań. Fresh cuts have days. Frozen ones have months, and a price that slips every week they wait. And every truck needs a certificate with the right approval number, or it does not cross the border.
- 1carcass
- 40products from it
- 6languages to sell them in
- Daysto sell the fresh ones
Selling the whole animal, on time, is the job. Everything else is paperwork.
What weighs on a meat business.
The same five things, in every plant, coldstore and trading house we have worked with.
- 01Short dates
Fresh cuts have days. The old lot is found when it is already too late.
See the screen - 02Odd specs
4D or 5D, rind on or off, 10 kg or 20 kg cartons. Every buyer means something slightly different.
See the screen - 03Missing certificates
One wrong approval number and the truck waits at the border.
See the screen - 04Half-sold carcasses
The loins sell themselves. The shoulders and trimmings need a home every week.
See the screen - 05Prices that move
Every week, by country and by cut. Yesterday’s price list is already wrong.
See the screen
What changes for meat.
Five changes, in meat’s own words. Each one has its own page, with what it costs today and what it is worth.
- What changes · 02Sold before the date
Old lots flagged while there are still days left, with the buyers who took that cut before.
Read how - What changes · 05Every spec understood
Schulter 4D, łopatka 4D and épaule 4D, matched to one spec, rind on or off.
Read how - What changes · 03Papers right first time
Health certificates and CMRs filled from the order, approval numbers checked.
Read how - What changes · 01Orders in, not typed
Orders in German, Polish and Italian, typed in before sales comes in.
Read how - What changes · 04Paid on time
Credit cover checked before the reefer leaves, not after.
Read how
Everyone between the plant and the plate.
We are a meat company that learned software. Every tool ran on our own trading desk first.
Stories from meat
- Our own trading deskBefore we built tools for anyone else, we built them for ourselves.Read the story
- A pork processor in PolandBuyers ordering in four languages, and an office that started every day typing.Read the story
- A trading house selling to ItalyGood buyers, slow paperwork, and money that arrived a month late.Read the story
Bring one week of your meat business.
Thirty minutes on a call. We will show you where the hours and the margin go, and what we would change first.