Your customers
- Butchers and meat shop owners
- Mutton and chevon wholesalers
- Hotels buying whole carcasses
- Skin and hide traders (by-products)
- Renderers and manure buyers
Food and grocery · Makers and factories
MatruOS for a slaughterhouse for butchers
Set up the way a slaughterhouse for butchers runs: slaughter fee per animal from butchers; lairage and chill-room hire; sale of blood, rumen and dung, bones and condemned material to renderers; under a municipal lease the contractor keeps fees above the lease amount. Routines, workflows, registers, licences and an AI team that knows the work are ready when you sign up.
Ready when you sign up
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What this solves
What a slaughterhouse for butchers deals with today, and what MatruOS sets up for it
Today
Fees are collected in cash at night and leak, and the municipality questions the counts. Waste and effluent records are missing when the pollution board or court committee visits, risking closure.
In MatruOS
MatruOS sets up 9 routines, 1 workflow, 3 registers and 10 licences for a slaughterhouse for butchers, with an AI team that reads your own records and prepares the work.
What changes
The right person is reminded at the right time, approvals wait for whoever decides, and every licence has a renewal reminder. Anything that sends, pays, signs, files or deletes waits for a person's approval.
Where you sit
MatruOS starts from how your business earns
Who you sell to, who you buy from, how credit moves and where you sit in the chain decide how your screens, reminders and reports are set up.
- Animal market
- butcher
- slaughterhouse (fee)
- meat shop
- consumer; skins
- hide trader
- tannery
Your suppliers
- Municipal corporation (lease and building)
- Veterinary officer and meat inspector (government)
- Slaughtermen and flayers
- Water and power
- Waste and effluent contractors
Credit and cash
Slaughter fee is cash or UPI on the spot, before the animal enters; regular butchers may settle weekly; the lease is paid to the municipality monthly or quarterly in advance
Daily cash from fees; monthly wages and lease; by-product buyers pay weekly
Your screens use your words
CustomerButcherOrderEntryItemAnimalInvoiceFee receiptBatchDay's kill
How it works
How MatruOS is set up for a slaughterhouse for butchers
Set-up takes a few minutes. After that, you change only what is different in your business.
- Describe the business in one lineFor example "Slaughterhouse for butchers", typed when you sign up.
- Recognised as a slaughterhouse for butchersRoutines, workflows, registers, items, licences and the AI team for this trade are set up for you.
- Bring your dataCustomers, items and balances come across from Zoho Books, Vyapar, Excel and others. For Tally, our team helps you move the data while Tally import is checked on the live app.
- Approve and runThe AI team prepares the routine work. A person approves anything that sends, pays, signs, files or deletes.
Your AI team
What the AI team does for a slaughterhouse for butchers
Each job goes to a member of your AI team. It reads your own records and prepares the work. Anything that sends, pays, signs, files or deletes waits for a person's approval.
Keeps the day book of entries, fees and receipts by species and butcher, matches cash and UPI, and builds the monthly count for the municipality
Works it out and shows you
Keeps waste, condemned material and ETP figures against the consent conditions and prepares the record pack for inspections
Works it out and shows you
Lists weekly fees due from credit butchers and money due from by-product buyers and drafts reminders
Asks you before sending
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How you run
Your routines, already on a timetable
Each routine has a time, a person and its steps with the checks that matter. MatruOS reminds the right person and keeps the record. Open one to see its steps.
Every day
2:00 amAnte-mortem inspection
- 1Look at every animal standing and moving
- 2Reject pregnant, sick, injured and under-age animals
- 3Record held and rejected animals against the entry
2:30 amSlaughter and dressing shift
- 1Knives sterilised in water at 82 °C or above
- 2No animal slaughtered in sight of another
- 3Carcasses hung off the floor; no dressing on the floor
5:00 amPost-mortem, stamping and release
- 1Inspect carcass, liver, lungs and lymph nodes
- 2Stamp passed carcasses; mark and lock away condemned ones
- 3Meat leaves only in covered vehicles
7:30 amWash-down and waste removal
- 1Clear blood, rumen and dung to the waste yard
- 2Wash floors and walls with water and disinfectant
- 3Record waste quantities and ETP hours
5:00 pmAnimal entry, fee and lairage
- 1Check purchase receipt or transport papers for each lot
- 2Collect slaughter fee and issue receipt with entry number
- 3Pen animals by butcher with water; at least 12 hours' rest
Every week
MonWeekly account for butchers on credit and by-product buyers
- 1Total fees due from butchers settling weekly
- 2Collect from renderer and manure buyer
Every month
5thMonthly returns to municipality and pollution board
- 1Animals slaughtered by species and fees collected
- 2Lease instalment paid
- 3Effluent and solid waste figures for the consent conditions
Every year
MarLicence, consent and lease renewal
- 1Renew FSSAI licence, meat licence and pollution consent
- 2Medical fitness of all workers
- 3Lease renewal or re-tender with the municipality
Workflows
Each stage goes to the person who handles it
Work passes stage by stage to the right person. Stages marked for approval wait for the person who decides.
Animal entry to stamped carcass
- 1Papers checked and fee paid
- 2Rested in lairage
- 3Ante-mortem passedNeeds approval
- 4Slaughtered and dressed
- 5Post-mortem passed and stampedNeeds approval
- 6Released to butcher
Registers and SOPs
Your registers and standards
Registers hold the fields this trade records. SOPs carry the steps and checks, so work is done the same way every time.
Animal entry and ante-mortem
Post-mortem and stamping
Waste and effluent log
Ante-mortem and post-mortem inspection
Only healthy animals are slaughtered and only fit meat leaves
Slaughter floor hygiene and waste
Clean meat and no closure notice from the pollution board
Items and licences
Your first bill is right, and no licence lapses
Starter items arrive with unit, HSN and GST rate. The registrations this business usually needs are listed with a reminder before each one expires.
| Item | HSN | GST |
|---|---|---|
| Slaughter fee per goat or sheep | 998819 | 18% |
| Slaughter fee per buffalo or large animal | 998819 | 18% |
| Slaughter fee per pig | 998819 | 18% |
| Slaughter fee per poultry bird (where allowed) | 998819 | 18% |
| Lairage charge per night | 997212 | 18% |
| Chill room hire | 996721 | 18% |
| Blood (to renderer) | 05119991 | 0% |
| Rumen contents and dung (manure) | 31010099 | 0% |
| Bones and horns | 05069090 | 0% |
| Raw goat and sheep skins (unclaimed) | 41039000 | 5% |
- FSSAI food licence
- Meat shop licence
- Trade licence
- Pollution consent (CTO)
- Factory licenceIf it applies
- Fire NOCIf it applies
- PF registration (EPFO)If it applies
- ESI registration (ESIC)If it applies
- GST registrationIf it applies
- Government contractor registrationIf it applies
Your people
The people who run it, each with their own login
Each person sees the screens and reminders for the work they do.
Manager or lease contractorRuns the slaughterhouse, deals with the municipality and the pollution board, fixes fees where allowed, pays staff.
Veterinary officerAnte-mortem and post-mortem inspection, stamps carcasses, condemns unfit meat.
Gate clerkChecks papers, collects fees, writes entry and receipts.
Lairage attendantPens animals by butcher, waters them, keeps them calm.
Slaughtermen and flayersSlaughter by halal or jhatka method, skin, eviscerate and dress carcasses.
Sanitation staffWash floors, clear blood and rumen, run the effluent plant.
Not covered yet
- Sending messages, bills and reminders on WhatsApp from MatruOS is not live yet. Today they go by link, QR code or email, and from your own phone in one tap.
- Live bank and UPI feeds are not connected yet. Upload a bank statement and MatruOS reads it into payments for you to confirm.
Questions people ask
How long does it take to set up MatruOS for a slaughterhouse for butchers?
Type one line about your business when you sign up, for example "Slaughterhouse for butchers". MatruOS picks this business type and sets up everything on this page in a few minutes. You then get a 7-day free trial, no card needed.
Do I have to type all of this in?
No. The routines, workflows, registers, items, licences and AI team on this page arrive already set up. You change what is different in your business, and bring your customers, items and balances from Zoho Books, Vyapar, Excel and others, with our team's help for Tally data.
Can I change the routines and workflows?
Yes. Every routine, workflow, register and SOP is yours to rename, retime, switch off or add to. MatruOS keeps the rest of the system in step with your changes.
What does the AI team do without asking me?
It runs routine checks and prepares drafts. Anything that sends, pays, signs, files or deletes waits for a person's approval. The one exception you can choose is payment reminders, which go out on their own once you have checked them and switched them on.
Food and grocery
Other makers and factories in food and grocery
Run a slaughterhouse for butchers on one system Set up for your trade when you sign up.
Describe your business once. MatruOS sets up your apps, brings in your data and puts Muni and the AI team to work, with your approval on every step that matters. 7-day free trial, no card needed.
See plans and what each includes