Daily butchery records: what to write down every day (free sheet)

Good records are the difference between knowing your butchery makes money and hoping it does. This is the minimum to write down every day, with a sheet you can print.

Updated 19 October 2026. By the BSIS team, Nairobi.

Stock, in kilos

  • Opening stock for each product, weighed in the morning.
  • Meat received from your supplier, weighed on arrival, with the price per kilo.
  • Closing stock, weighed at the end of the day.
  • Waste: bones, fat and trimmings you cannot sell.

From these you get kilos sold = opening + received − closing − waste, and expected sales = kilos sold × price.

Money

  • Cash counted in the drawer at closing.
  • M-Pesa received on the business till.
  • Credit given: customer name, phone and amount, and who allowed it.
  • Expenses paid from the day's money, with receipts.
  • Staff advances, so they come off at payday.

Who was responsible

Write the name of the person responsible for the day's entry. When the day comes up short or over, you know who to talk to, and staff know their name is on it.

Free printable daily sheet

Print this sheet, fill one in every day, and keep them in a file.

Stock

ProductPrice/kgOpening kgReceived kgClosing kgWaste kgSold kgExpected KES
Beef
Goat
Mutton
Chicken
Matumbo
Liver
Total

Money

Cash counted
M-Pesa received
Credit given (names below)
Expenses paid from the drawer
Money received (cash + M-Pesa + credit)
Difference (expected minus received)
Responsible today
Signed

From paper to phone

Paper works, but adding it all up every night takes time, and old sheets get lost. BSIS keeps the same records on any phone: staff enter the kilos, M-Pesa payments arrive by themselves, and the totals, shortages and reports are worked out for you. You can still print a PDF of any period.

Common questions

What records should a butchery keep?

Opening and closing stock in kilos, meat received, waste, prices, cash counted, M-Pesa received, credit given, expenses, staff advances, and who was responsible for the day.

How do I calculate kilos sold in a butchery?

Kilos sold equals opening stock plus meat received, minus closing stock, minus waste.