Free tool
Curing Value Calculator
Compare selling meat raw with curing it first. Enter your own numbers to see profit per batch, finished weight after drying, and how long a curing cabinet takes to pay for itself.
What you enter
- Raw meat per batch and what you pay per pound
- Your selling price per pound, raw and cured
- Curing yield: the weight left after moisture loss (dry-cured products typically land near 60–70%)
- Curing supplies and labor per finished pound
- Batches per month and your cabinet investment
What you get
- Profit per batch, sold raw vs. sold cured
- Finished pounds after curing
- How long the cabinet takes to pay for itself
Want to run real numbers for your kitchen or plant? Request a quote and we will help you size the right Stagionello® cabinet.
The same meat is worth much more cured than raw. Enter your numbers and see the real difference.
Your numbers
What a pound fetches uncured today.
Price per finished pound.
Weight remaining after moisture loss. Dry-cured product typically lands near 60–70%.
Casings, twine, cultures, spice, electricity, handling, per finished pound.
Your results
See your numbers
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Sold raw
$0
profit per batch
Sold cured
$0
profit per batch
This is a planning estimate, not a quote. Every figure is editable, so use your own pricing, yield and volume. Excludes taxes, delivery, installation and financing costs.