Butchers Waste Disposal

The vast majority of butchers waste is meat waste. This could refer to unsold or expired stock or inedible materials such as blood, bones and unused fats. This falls under the umbrella of both food and agricultural waste.

Other forms of butchers waste include:

General waste.
Dry mixed recyclables. (Paper, card and plastic)
Packaging waste.
Clinical and Anatomical waste. (PPE, blood)
Butchers equipment (Knives, meat slices, mincing machines or WEEE products such as fridges and freezers)

Various legislations dictate how butchers must dispose of their waste.

The Animal By-Products (Enforcement) (England) Regulations 2013. This legislation split animal waste into three separate categories – with Butcher’s waste falling under category 3 (carcasses or body parts that fit humans to eat, products originally meant for consumption but removed for commercial reasons etc.). As such, Butchers must ensure that any products that are unsafe for consumption are not sold to customers and are instead stored securely before collection. They should also ensure that high-risk materials, such as raw or partially cooked meat, are not sent to landfill sites.

The Environmental Protection Act (1990). This legislation is designed to hold companies large and small responsible for the waste they produce in the everyday running of their business. It describes various steps they can take to minimise their impact on the planet, including ensuring that waste is recycled where possible.

The way in which you dispose of raw or partially cooked meat is important due to the hazards that are associated with it. For example, if stored incorrectly, meat waste can present a serious threat to the health of your staff and customers – due to the way in which it harbours and spreads dangerous bacteria.

As a result, you should ensure:

All meat is stored in the appropriate containers, ideally in its original packaging.

All meat waste and animal byproducts are collected regularly by a licensed waste carrier such as BusinessWaste.

At BusinessWaste, we can provide you with free access to a range of bins and containers ideal for storing all forms of butchers waste – from animal byproducts to recyclables. This includes:

Wheelie Bins. Our lockable and colour coded wheelie bins are available in a wide range of sizes and suitable for food waste, used butchers equipment and products such as paper, cardboard and plastic.

Anatomical Waste Bags (Red). These bags can be used to safely store anatomical waste such as body parts and blood before collection.

Waste Compactors. Waste compactors are ideal for storing large volumes of dry mixed recyclables.

At BusinessWaste, we’ll work closely with you to put together a waste collection schedule that aligns with your needs. While the frequency of your collection services will depend upon the volume of waste you produce – it’s important that you do not leave animal byproducts on your premises for too long. As a result, you may wish for them to be collected daily or weekly, whereas other forms of waste – such as WEE products and paper waste – will need to be picked up less frequently.

We pride ourselves on offering our customers excellent service across the board – so whether you are located in a remote village or busy high street – we’ve got you covered. We can also arrange for your waste to be collected at a time that suits you – meaning it won’t interfere with the running of your business or interrupt your workday whatsoever.

There are many reasons why butchers may also want to reduce their waste at the source. For example, this can save you a great deal of money when it comes to having your waste collected and disposed of. It also means that you can rest easy knowing that you are doing your part in taking care of the planet. With that in mind, here are some simple ways in which butchers can reduce their waste:

Better manage your stock, ensuring that meats are stored correctly to give them the best shelflife or sold within an appropriate time frame.

Keep track of which products are selling, and purchase them less often.

Monitor consumer behavior to predict a rise or drop in sales.

Ensure that all staff receives the appropriate training when it comes to waste management and disposal.

Provide employees with access to various bins and containers to store and segregate waste before collection.

Donate meat waste to local animals shelters or zoos (Animals tend to be a little more relaxed when it comes to best before dates, after all).