Free tool — no signup
Work out cost per kilogram, selling price, profit per pack and food cost percentage — with yield loss handled properly, so cured, dried and cooked products are priced on sellable weight rather than raw weight.
Figures are indicative and exclude taxes, sales commissions and waste beyond the yield you entered. Nothing is saved — create a free account to store batches, compare scenarios and export costings.
Add every ingredient line (quantity × cost per kg), then add labour, packaging and overhead to get the total batch cost. Divide that by the finished weight — the weight left after cooking, drying or trim loss — to get cost per kg. Dividing by raw weight instead is the single most common costing mistake, because it hides yield loss.
Most food businesses target 25–35% food cost on the selling price, which corresponds to a 65–75% gross margin. Cured and dried products often sit lower in percentage terms because long ageing losses are already priced in through the yield figure.
Margin is profit as a share of the selling price (price = cost ÷ (1 − margin)). Markup is profit as a share of cost (price = cost × (1 + markup)). A 50% markup is only a 33% margin. This calculator uses margin.
A dry-cured product can lose 30–40% of its weight during ageing, and cooked products lose water too. If you cost against raw weight you under-price every pack by the same percentage. Enter your measured yield so cost per kg reflects sellable weight.
Yes — it runs entirely in your browser, needs no account, and nothing is stored. A free MeatPro AI account adds saved batches, scenario comparison, formulation scaling and exports.
MeatPro AI stores your recipes and batches, scales formulations with curing-salt safety checks, compares pricing scenarios and exports costings for your team.