Basel, CH – September 2022
Disassembly with Meat and Fish 1/4
Welcome to the first part of our series on Disassembly, a module of SAP Meat and Fish Management by msg that supports companies in disassembly production. As this is a multi-part story on the areas of master data, costs, execution and reporting, the focus in this issue lies on the most important master data – cut and cut list. Since we are dealing with a very comprehensive set of master data that includes a large number of settings, it is not possible to discuss every single setting in detail. Instead, its purpose is to provide our readers with a broader view of the area.
Various master data are required to create the SAP Meat and Fish Standard Cost Estimate, MRP Calculation and Disassembly Order. These are primarily the master data Cut and Cut List as well as Material, Routing and Work Center. If a cut is defined as “without routing”, the master data for Routing and Work Center are not required.
Cut and Cut List are Meat and Fish Management-specific master data in Disassembly. Material, Routing and Work Center, on the other hand, are S/4HANA master data. In the following section, we will therefore discuss the Disassembly views for the material master as well as the cut and the cut list.
The Most Important Material Master Data for Disassembly
A stock type is a species of animal, for example pigs or cattle. Input and output materials for a cut must be of the same stock type. Typically, these disassembly materials are assigned to a stock type. However, it is also possible to use these materials without assigning a stock type within a cut.
A disassembly process is an organizational process in Slaughtering and Disassembly (e.g. primal cutting, deboning).
In the disassembly order, the disassembly process group (e.g. shoulder, belly) is displayed at material level. This is mainly used for filtering and grouping materials, for example on a terminal.
These loss types are shown in Disassembly Order (Controlling tab). It should be noted here that these are target losses. A loss type is only displayed if it has been assigned to at least one output material.
If you want to create cuts, material master data and routings are required. Multiple cuts are combined into one cut list. At its simplest, a cut list consists of one cut. On the other hand, each cut can be used in multiple cut lists.
A cut consists of one top-level input material which is cut at the first level. This disassembly results in 1 to n output materials which, again, can be cut further, or not. If further cutting takes place, these output materials, again, become input materials for the next disassembly cut. If not, the output is discharged from the disassembly process and usually posted to a warehouse as a goods receipt.
Each cut may contain a routing and the disassembly process is used to determine where this cut is assigned from an organizational point of view (e.g. slaughtering, chilling or disassembly). Via the quota in percent, the quantity share in percent this output material bears with regard to the total quantity of the input material is entered per material. The sum of the proportions of the output materials must add up to 100 % (exception: the Weight gain possible indicator is set).
Fixed prices and equivalence numbers can be assigned for cost allocation to individual output materials (materials and other costs), but this will be covered separately in a later newsletter.
A cut list consists of 1 to n cuts, they are defined per plant. At its simplest, a cut list consists of one single cut. When creating a cut list, the cuts are copied and the data of the cuts are transferred to the cut list. Several cut lists can be created for one material. They are then managed using the variant number.
The Push (supply oriented) or Pull/Push (demand and supply oriented) calculation type selected in the cut list is displayed in the MRP calculation.
There may be a variety of cut lists for one stock type. This is typically defined at the beginning of the project based on the customer’s requirements. As a rule, it makes sense to create different cut lists for different qualities, as there are often a number of different materials in the cut list (e.g. organic, halal, standard, without antibiotics, etc.) and these are often valuated differently. It is also possible to downgrade within the cut list: for example, if the demand for organic is very low, the surplus can be used as “normal”.
It is also essential to understand that a cut list usually contains all possible cuts. If, for example, you want to create a cut list for organically grown animals, all possible cuts should be included in it. The cut list can start with the live animal; this animal enters the Slaughtering disassembly process as a result of which warm carcasses are created. These carcasses are chilled and then, step by step, cut down to the individual fresh meat materials. This can be done over a variety of steps: ideally, all steps are part of a single cut list.
Since cut lists are used in a wide variety of objects, it is also important to structure and optimize the cut lists according to the requirements of planning, product costing, execution and, if necessary, tracking and tracing.
If this article has piqued your interest, please do not hesitate to contact Stephan Kronbichler (Business Development) for further information: E-mail, phone +41 (0)61 508 21 42.