When I mentioned aging inventory in a previous Newsletter it made me think of how frustrating it was in the past not to have a clean solution for product aging. I'm happy to report our recent acquisition has provided us with that solution, but let’s focus on aging and how it is done. We will discuss the multiple levels of “aging” and how they can be implemented in your business.


Beef Aging

This is one of the high end meat functions that is done by meat processors throughout the world.  Aged beef is a product that can demand a high margin and value to the processor.

  • Manual: It is usually kept track of manually when the rack of primal is wheeled into the cooler. Date, cut and weight are written as pictured on the side label. Normally recorded on a spreadsheet as racks are moved from receiving into the cooler and then tagged and put in the aging room.
  • Automated: Using barcode technology the item would be received in and that production date would be scanned in with the receiving date for the PO. Using a Radio Frequency handheld you could then move that product to the dry room from the cooler and the data would move with the product. You could then run a location “Dry Room” aging report to see how long the product has been in the drying room. Very effective and tightly controlled because you are managing your inventory at the same time. When ready for cutting you would “move” from dry to cutting  location.

Perishable Product Aging:

Aging for perishable products involves tracking the production, best-by, or expiration dates to assist in stock rotation and to alert the management teams to product that is nearing spoilage dates.

  • Manual: This is practically an impossible process from a manual perspective. Just imagine writing down every receive and recording the production date or sell by hand. Then you have to record where you put it and when you move it so when you pick you can make sure you are using the oldest product. As the “expiration” date nears then you need to move it to the freezer another location move. I get tired just typing  the process.
  • Automated:  Below is pictured one of the standards used in meat and poultry production.

    On this label you can see all the relevant information required to do inventory control and age it properly.

    But the missing ingredient here is, "Where the heck is the product in the warehouse?" That is where multi-location or multi-slot come in. Putting slot labels on each picking or storage location will tell you where it is.

Now all the information is ready for you, just add money, equipment, people, process and procedures and you have it done.






Issue 643 - Blocking and Tackling Revisited

I have decided to get away from all this technology discussion and dust off the archives from 11 years ago in the interest of getting back to basics. My longtime readers remember about blocking and tackling, Vince Lomabardi taught us what that meant. Making more bottom line profit is about the basics.

Read more ...