Batch and recipe costing
Ingredient lines, labour, packaging and overhead roll up into cost per kilogram, cost per pack and food cost percentage — always against finished weight, not raw weight.
For meat processors, butchers and charcuterie makers
Recipe costing software that understands yield and curing
MeatPro AI costs a batch the way production actually works: ingredients at purchase price, labour and packaging included, weight loss applied, curing salts checked, and a selling price derived from the margin your business needs.
No card required. The public calculator needs no account at all.
What the software does
Deterministic formulation scaling
Scale a formula by batch weight, by a single ingredient or by target percentage, with operational rounding profiles so the numbers survive the production floor.
Curing-salt safety checks
Nitrite and nitrate levels are recalculated on every scale-up, with automatic warnings when a batch drifts outside technical reference ranges — before it is produced.
Technical recipe library
Over 30 professional technical sheets with percentages, process steps and critical control points, searchable by category, salt level and cure type.
Specialist AI assistant
A charcuterie-trained assistant that answers in the context of your own formulations and costings, with food-safety guardrails built in.
Multi-currency pricing
Work in your own currency with indicative conversion, useful for exporters and for teams buying inputs in one currency and selling in another.
Built for weight-loss products
Most costing tools were designed for kitchens where a portion weighs what its ingredients weigh. In charcuterie that assumption breaks: a dry-cured salami can finish 35% lighter than the meat that went into it, and a cooked ham loses water in the chamber. Cost against raw weight and every pack in the range is under-priced by the same margin you thought you were making.
MeatPro AI applies measured yield to every costing, keeps the formulation and the costing on the same record, and recalculates nitrite and nitrate levels whenever a batch is scaled — so the commercial number and the safety number never drift apart.
- Yield loss is a first-class input, not an afterthought
- Curing-salt calculations and safety warnings included
- Formulation engine and costing share the same recipe
- Runs in the browser — no installation, no per-terminal licence
- Free tier with a public calculator you can try before signing up
Frequently asked questions
What is recipe costing software?
Recipe costing software turns a formulation into a reliable cost: it prices each ingredient at purchase cost, adds labour, packaging and overhead, applies the production yield, and reports cost per kilogram, cost per pack and the selling price needed for a target margin. Because the recipe and the costing share one source of data, a price change or a reformulation updates the cost automatically instead of breaking a spreadsheet.
How is this different from generic restaurant food costing software?
Restaurant tools assume plated dishes with negligible weight loss. Meat and charcuterie production is defined by weight loss — brining, cooking, smoking and long ageing — plus curing-salt chemistry that has legal limits. MeatPro AI treats yield and curing agents as core inputs rather than optional notes.
Can I use it for sausage, bacon, ham and dry-cured products?
Yes. The formulation engine handles fresh, cooked and dry-cured processes, including liquid additions and volume-to-mass conversion using ingredient densities, so brines and marinades cost correctly alongside dry ingredients.
Does it replace a spreadsheet?
For costing and formulation, yes — with version history, safety checks and shared access that spreadsheets do not provide. You can still export costings for accounting or for a buyer.
How much does recipe costing software cost here?
There is a free tier, a paid entry plan for individual producers and higher tiers for teams that need scenario comparison, exports and larger AI allowances. Current pricing is shown on the pricing section of the site.
Is there a free version I can test first?
Yes — the public food cost calculator runs with no account at all, and a free account adds saved recipes and batches.
Cost your next batch properly
Start with the free calculator, then create an account to save recipes, scale formulations safely and compare pricing scenarios.