What shops ask before they say yes.

$349 a month, flat, with a one time $1,500 setup that covers getting your shop into it. Paid yearly it is $3,490, which is two months free. That is the whole price list. There is no higher plan, nothing is held back for one, and the number does not move with your volume.

No. Some processing platforms meter you by throughput, which means the bill climbs in deer season and the fall beef rush, exactly when you are busiest and least interested in dealing with it. This is a flat rate. A heavy November costs the same as a slow February.

Because somebody has to put your shop into the software: your cuts, your processing rates, your deli case, your brand, your staff accounts, the kiosk on your tablet and the label station at your scale. That is real work and I do it by hand rather than handing you an empty system and a help article.

Both, and that is the point. Your public site, the online store, and the deli counter are the front of the same system that runs the shop. When staff change a price at the counter it changes on the site. When a customer fills out a cut sheet online it lands on your board. There is no second system to keep in step, because there is not a second system.

Not necessarily. It can go on a subdomain, something like orders.yourshop.com, so your existing site stays exactly where it is and nothing about your current arrangement has to change. Plenty of shops start that way. If you would rather the whole site came across, it gets rebuilt so it is fed by your real inventory and your real schedule instead of being a separate brochure somebody has to remember to update. You keep your name, your look, your photos and your domain either way.

No. A walk in can build a full cut sheet on the tablet at your counter with nothing but a name and a phone number. Custom processing customers get a private link the shop sends after the animal is weighed, so they fill out their sheet from the couch without signing up for anything.

Staff can do everything on their behalf. Enter the cut sheet, enter the weights, add the owner to the animal, take a pre order over the phone, generate the invoice. The online side is there for the customers who want it, not a requirement for the ones who do not.

That is the whole reason it exists. Custom exempt animals belonging to your customers and retail carcasses for your own counter live side by side, each tracked properly, each marked properly, and a counter sale traces back to the animal it came from.

It keeps the record trail a processor is expected to have: the animal, the tag and kill numbers, live and hanging and take home weights, who owns each share with their name and address, the dates, and the not for sale marking where it belongs. It is built to hold your records, not to replace your inspector. Bring your state requirements to the walkthrough and we will look at them together.

No, and most shops should not. This is not a register and it does not want to be. It replaces your spreadsheets, your paper cut sheets and a good share of your phone. Your counter keeps ringing sales the way it does today.

The software is already built and already running a real shop, so there is nothing to invent. The work is getting your shop into it: your cuts, your prices, your deli case, your brand. That is measured in days, not the many months a custom build takes.

No. Give thirty days when you want to stop. The setup fee is not refundable because the work is already done by then, but nothing locks you in after that.

You do, and you can export it. The shop runs on its own database under your own account, not a shared pool where your customer list sits next to a competitor's.

One person who writes all of it, out of Vienna, Missouri. That is the tradeoff worth being straight about: you will never sit in a support queue, and you are not buying from a company with a floor of engineers. The software already runs a real shop day to day, which is the part that matters most.