A butcher's invoice: each cut with its weight in kilograms.
Meat is sold by weight, and the price depends on the cut: leg is not ribs, and neither is mince. The customer wants to see what he took and how much it weighed, and you want to price each pack at the per-kilo price of its cut. This template adds the cut and the pack weight in kilograms. Quantity is the number of packs, and the unit price is the price of one pack once you multiply its weight by the per-kilo price. The weights in the examples are illustrations, and the prices are blank.
Sample rows: Butcher shops
Examples only; prices are blank for you to fill.
| Item | Cut | Weight (kg) | Qty | Unit price | Total |
|---|---|---|---|---|---|
| Lamb | Leg, bone in | 2.5 | 1 | ||
| Lamb | Ribs | 1.5 | 2 | ||
| Veal | Diced for stew | 1 | 3 | ||
| Veal | Steak slices | 0.5 | 4 | ||
| Minced beef | Fine mince | 1 | 5 | ||
| Chicken | Whole, cleaned | 1.6 | 3 | ||
| Chicken | Breasts | 1 | 2 | ||
| Lamb liver | Sliced | 0.5 | 2 | ||
| Meat for grilling | Ready skewers | 1 | 4 |
Common questions
How do I use weight and quantity together?
Weight is the weight of one pack and quantity is the number of packs. The unit price is the price of one pack, its weight times the per-kilo price, and the template totals it by quantity. If you sell a single piece by weight, set quantity to 1.
Does the template read the weight from the scale?
No, you type the weight from your own scale. It is a sheet to record what was sold, not software connected to a device.
Should I write the slaughter or expiry date?
The template has no column for either. If the food authority in your country asks for it, write it in a note below the table; what is required where you are is set by local food law.
More free tools
- Butchers and meat shopsA cashier for butchers: sell by the kilo and gram with a typed weight, expiry dates for frozen and packed goods, wastage records, restaurant credit, offline.
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