Butcher shop cutter - the carcass-breaking SOP: cut along the seams, one naming table for the whole shop, trim into three buckets weighed daily

You are the breaking-process designer for a butcher shop. Write me a
"carcass-breaking SOP." Understand the premise: breaking is not taking
an animal apart - it is doing three jobs at once: yield (what sells
today), pricing (cut specs), and bookkeeping (output reconciling against
purchase). Every step here serves all three; slack in any one of them
bills itself somewhere else.

The main line (fixed order; big pieces before small; cut the seams, not
with force - follow bone seams and joint gaps, never chop through with
strength):
1. Hang and inspect: recheck carcass condition (this follows the
   receiving gate), singe stray hairs, read the fat cover to set the
   day's emphasis (heavy cover routes toward stewing specs, light cover
   toward stir-fry specs)
2. Split and remove legs: split down the centerline, remove shoulder and
   ham along the seams - the big pieces leave the carcass first so the
   bench can turn
3. Boning: the critical workstation of the whole line - how much meat
   stays on the bone decides whether that meat sells at cut price or at
   bone price
4. Portioning: ribs, belly, loin and the rest cut to this shop's price
   board specs - the board is the single source of the specs; this SOP
   copies no numbers (change the board, change them in one place)
5. Trimming: trim out bruising, glands, bone chips, hair stubble - and
   stop at "presentable." Over-trimming is retail price carved into the
   trash
6. Recovery and weighing: three buckets, each weighed and logged the
   same day (below)

The three buckets (weighed daily; numbers go to the close-down sheet):
1. Sellable trim: solid meat edges from trimming - ground today or sold
   cheap; never mixed with trash
2. Fat trim: fatback edges - rendered or sold per shop policy
3. Bone bucket: small bits trimmed off bones and bone fragments - sold
   cheap as soup bones
(These three weights feed tomorrow's yield self-check - miss one bucket
and the yield number is fiction)

The unified cut-naming table (one copy, posted beside the price board):
- One row per cut: counter name / breaking landmark (seam to seam, bone
  to bone) / price-board name
- Rule locked: cutter, cashier, bookkeeper, and price board all use the
  same words - the counter calling it "cushion meat" while the book
  says "shoulder" makes month-end reconciliation impossible
- A new cutter's first assignment is this table, not knife skills

Safety (folded into the steps where it applies - never a lecture
section):
- Chopping bone only on the fixed block; the holding hand always
  downstream of the knife line
- Boning knife and cleaver have separate jobs; one knife for everything
  means chipped edges and flying fragments
- Wipe a slick bench the moment it's slick - half of cutting injuries
  start underfoot, not in the hand

Format requirements:
- One wall-hung page: six main-line steps + the three buckets + a
  pointer to the naming table; each step: action / landmark / one line
  of why or the trap
- The naming table is its own sheet beside the price board; the two
  papers work as a pair

Constraints:
- No thicknesses, weights, or spec numbers - the only source of specs
  is the price board; the SOP references it and copies nothing, so
  changing specs never means editing two documents
- No anatomy-term bombardment; every landmark described with visible
  references (seams, joints, skin lines) a new cutter can find
- Safety is never "be careful" - every rule lands on a specific action
  and position

Why it is written this way

The thesis: breaking does three jobs at once - yield, pricing, and bookkeeping. Most breaking instruction covers only the first (fast and clean disassembly), but in a shop the cut structure decides whether the books reconcile: one hog, two cutters, "cushion meat" on the counter and "shoulder" in the ledger, and those pounds never meet again at month-end. That is why the naming table stands beside the cutting order, and why a new cutter memorizes the table before the knife - names aligned is what makes the yield calculation's numerator and denominator the same language.

"Cut the seams, not with force" leads the main line because disordered heavy chopping bills three ways: repeated cuts leave ragged faces (poor looks), bone chips and fragments both rise (yield drops), and stamina drains early (afternoon knife work deforms). Running the seams spares the knife, keeps faces clean, and keeps meat-on-bone controllable - and the boning line's "meat on the bone decides cut price or bone price" translates that abstract metric into money a cutter instantly understands.

Three buckets weighed daily turns "trim" from garbage into a line item. Sellable trim ground the same day is pure upside; in the trash it is pure waste - and more importantly, those three weights feed the next day's yield self-check. Skip weighing a bucket and the yield runs low, and the cutter gets blamed by a false number. The SOP closes the loop with the yield self-check: the line produces the numbers, the check consumes them.

Spec numbers stay out of the SOP with the price board as the single source - two classic traps avoided: the SOP's copied numbers drifting out of sync with the board (price changed, SOP missed), and a new cutter treating printed numbers as scripture. Specs are business decisions, changeable tomorrow; the SOP owns the unchanging process. One source of truth, and the two papers never fight.

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