Service products & pricing

Cleaver bills five service products for custom processing work:

Product	Default rate	Billed per
Cut & Wrap	$2.75	Weight unit (lb or kg, per your shop setting)
Smoke / Cure	$2.20	Weight unit
Sausage Making	$1.80	Weight unit
Kill Fee	$50.00	Per animal (flat)
Aging Premium	$0.50	Weight unit

Setting your rates

1. Inventory → Products → filter by Internal Reference starting with CLEAVER_.
2. Open the product you want to change.
3. Sales Price field — this is your per-unit rate.
4. Save. Future sale orders use the new rate; existing SOs are unchanged.

Per-display-unit pricing

The price you type IS per the weight unit your shop displays — $/lb if you’re on lb, $/kg if you’re on kg. You don’t do any conversion. If you switch your shop’s weight unit later, review and re-enter your service-product prices — the number you typed doesn’t auto-convert.

How Cut & Wrap is calculated

When you click Create Sale Order on a carcass with a cut sheet, Cleaver:

1. Reads the carcass’s hanging weight (or live weight if no hanging weight is set).
2. Converts that weight into your shop’s display unit.
3. Multiplies by the Cut & Wrap product’s Sales Price.
4. Generates a sale order line with quantity in your display unit, price per display unit, and a description naming the animal and customer.

For a 620 lb hanging-weight beef carcass at $2.75/lb Cut & Wrap rate, that’s 620 × $2.75 = $1,705 on the SO line.

Kill Fee logic

If the carcass is marked Killed on site = Yes during intake, the Kill Fee is added to the first sale order generated for that animal. For share-buyer carcasses (multiple customers, multiple cut sheets), only the first customer’s SO carries the fee — Cleaver does not double-bill.

Cancelling that first SO releases the fee back to the next SO created for the same animal. This makes share-buyer billing fair regardless of which customer’s sheet was processed first.

Smoke / Cure, Sausage, Aging Premium

These are added manually to the SO at pickup — the operator types the actual weight of meat that was smoked / sausage-stuffed / dry-aged. Cleaver doesn’t auto-derive them because each customer’s preference varies and forcing automation here was a source of double-billing bugs in an earlier version.

Full how-to-add-them-to-a-sheet workflow coming.