Dry-aging improves quality but also increases ingredient costs. Many chefs forget to account for time, space, and weight loss in their calculations, which means they're unknowingly losing money. You need to calculate the real cost price of self-dry-aged ingredients.
What does dry-aging really cost?
Dry-aging seems free - you just hang the meat and wait. But there are hidden costs that'll eat into your margin if you don't factor them into your calculation.
- Weight loss: Meat loses 20-35% of its weight during aging
- Space costs: Your aging cabinet costs energy and maintenance
- Labor costs: Turning, checking, trimming
- Risk: Sometimes a piece fails and has to be discarded
⚠️ Watch out:
Many restaurants only calculate with the purchase price of fresh meat. Your food cost looks much lower than it actually is.
Calculate the weight loss
This is the biggest cost factor in dry-aging. The meat becomes more expensive per kilo because you end up with less - one of the most common blind spots in kitchen management.
💡 Example:
You buy a whole ribeye of 8 kg for €35/kg:
- Purchase price: 8 kg × €35 = €280
- After 28 days aging: 5.5 kg (31% weight loss)
- Real price per kilo: €280 ÷ 5.5 kg = €50.91/kg
The meat's become €15.91 more expensive per kilo!
The formula for real price per kilo after weight loss:
Real price per kilo = Total purchase costs ÷ Weight after aging
Factor in space and energy costs
Your aging cabinet costs money to run. Calculate this as costs per kilo of aged meat.
- Energy costs: €50-80 per month for a small aging cabinet
- Depreciation: Cabinet costing €3,000 lasts 10 years = €25/month
- Maintenance: Filters, cleaning = €20/month
💡 Example calculation:
Monthly aging cabinet costs: €125
You age 50 kg of meat per month
Space costs: €125 ÷ 50 kg = €2.50 per kilo
Add labor costs
Dry-aging requires daily attention. Budget at least 15 minutes per day for checking and maintenance.
- 15 minutes × €20/hour = €5 per day
- €5 × 30 days = €150 per month
- €150 ÷ 50 kg meat = €3 labor costs per kilo
Risk surcharge for failed pieces
Not every piece ages perfectly. Budget 5-10% loss for pieces you have to discard.
⚠️ Watch out:
Add this loss to your weight loss. If you have 31% weight loss plus 8% waste, calculate with 39% total loss.
Total cost price calculation
Now add everything up for the real cost price of your dry-aged meat:
💡 Complete example:
- Purchase price after weight loss: €50.91/kg
- Space costs: €2.50/kg
- Labor costs: €3.00/kg
- Risk surcharge (8%): €4.51/kg
Total cost price: €60.92 per kilo
From €35 to €60.92 per kilo - that's 74% more expensive than the purchase price!
Impact on your food cost
With this real cost price, you can now calculate whether dry-aging is profitable for your dishes.
If you sell a dry-aged steak of 300 grams for €45 (excl. VAT):
- Meat costs: 0.3 kg × €60.92 = €18.28
- Side dishes: €3.50
- Total ingredient costs: €21.78
- Food cost: €21.78 ÷ €45 = 48%
That's much higher than the typical 28-35% for restaurants. So you need to charge a higher selling price to remain profitable.
How do you calculate the margin on dry-aged meat? (step by step)
Measure the weight loss
Weigh the meat before and after the aging process. Calculate the percentage loss and the new price per kilo by dividing the total purchase costs by the final weight.
Calculate monthly aging costs
Add up energy, depreciation, and maintenance of your aging cabinet. Divide this by the number of kilos you age per month to get the cost per kilo.
Factor in labor costs and risk
Calculate how much time you spend daily on checking and maintenance. Add a 5-10% risk surcharge for pieces that fail during the aging process.
Calculate the total cost price
Add up all costs: new price per kilo after weight loss + space costs + labor costs + risk surcharge. This is your real cost price per kilo of dry-aged meat.
Check your food cost percentage
Calculate your food cost with the real cost price. If this exceeds 35%, you need to raise your selling price or adjust the portion size.
✨ Pro tip
Track each piece for exactly 90 days: starting weight, final weight, and aging time. You'll spot patterns that can improve your cost calculations by 15-20%.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How much weight loss is normal in dry-aging?
For beef, 20-35% weight loss is normal, depending on aging time. 28 days usually gives 25-30% loss, 45 days can go up to 35%.
Should I include VAT in the cost price calculation?
No, always calculate with prices excluding VAT. The €45 selling price from the example should be divided by 1.09 if you're working with prices including VAT.
How do I know if dry-aging is profitable?
Compare your food cost with and without dry-aging. If you exceed 35% food cost with dry-aging, you need to raise the selling price or serve smaller portions.
Can I estimate space costs if I don't have exact figures?
Yes, budget approximately €2-4 per kilo for space and energy costs. This is a safe estimate for most small aging cabinets.
What if I age multiple types of meat at the same time?
Divide the fixed costs (space, energy) across all kilos of meat you age. Calculate labor costs and weight loss separately for each type of meat.
How do I track weight loss accurately during aging?
Weigh each piece at day 0, 14, 28, and final trim. Most weight loss happens in the first 2 weeks, then slows down significantly.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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