Butcher shops are renowned for offering a diverse array of meat products. However, at the end of the day, not all items find a home, leading to unavoidable waste. Given that much of this waste is either directly from animals or contains animal by-products, disposing of it correctly is crucial to prevent risks to both human and animal health.

At Waste King, we emphasise the importance of robust waste management practices for butchers. It is essential not only to meet legal and ethical standards but also to mitigate environmental impacts. We offer tailored solutions to help you minimize meat waste production and ensure its responsible collection and disposal, along with managing any other waste your business generates.

We prioritise the responsible and safe disposal of former foodstuffs, including any waste meat, by categorising them into three distinct risk groups. Each group dictates the appropriate disposal method, ensuring the health and safety of both staff and customers, as well as compliance with environmental standards. The risk levels and their corresponding disposal guidelines are as follows:

• Higher risk: This category includes raw meat, sausages, bacon, gammon, poultry, burgers, eggs, and partially cooked meat. Such waste cannot be disposed of in landfills or utilised as animal feed due to the significant health hazards they pose.
• Medium risk: Comprises fully pre-cooked meat products or those containing cooked meat (e.g., pies), along with fats or drippings derived from cooking meat or poultry. While disposal in landfills is permissible for medium risk items, they cannot be repurposed as animal feed.
• Lower risk: Encompasses animal fats and fish oils, eggs or egg products, and milk or milk products. These materials are considered safe for landfill disposal or use as animal feed.

Proper disposal of raw or partially cooked meat is crucial to mitigate health risks associated with harmful bacteria. To ensure safety and compliance, adhere to the following practices:

• Store all meat in suitable containers, ideally in its original packaging, to minimise the risk of contamination.
• Engage a certified waste carrier for the regular collection of meat waste and animal by-products.
• Educate all staff on the correct storage procedures for waste meat to prevent health hazards in your establishment.

By following these guidelines, you can help safeguard the environment, your employees, and your patrons against potential risks associated with improper waste disposal.

At Waste King, we offer complimentary bins, bags, and containers designed to accommodate a diverse array of butcher’s waste, including animal by-products and recyclable materials. The correct use of containers is crucial for preventing contamination and facilitating the separation of different waste types.

Our selection includes a variety of bin sizes, ensuring that you find the perfect match for your needs. Additionally, we provide flexible collection options—daily, weekly, or fortnightly—to suit your schedule. This allows us to deliver a tailored and cost-efficient waste management solution for your butcher’s business, ensuring both environmental responsibility and operational efficiency.

At Waste King, we engage closely with you to develop a customised waste collection plan tailored to your unique requirements. The frequency of collections is determined by the volume and types of waste your business generates. It is crucial to ensure that animal by-products are not stored on your premises for an extended period.

As such, you may opt for daily or weekly collections for meat waste. For other waste categories, such as WEEE products and paper recycling, a less frequent schedule, like fortnightly collections, may be more appropriate. We are dedicated to assisting you in finding the most efficient and cost-effective waste management solution, providing the ideal combination of bins in terms of type, size, and quantity.

Waste King takes pride in delivering exceptional service to all our clients, regardless of your location—be it a secluded village or a bustling high street throughout the UK. Additionally, we offer flexible scheduling for butchers waste collection to ensure minimal disruption to your business operations and daily activities.

At Waste King, we understand that the majority of waste generated by butchers comprises meat waste. This category encompasses unsold and expired inventory that remains at the close of business, as well as non-consumable byproducts such as blood, bones, and surplus fats. Such waste is categorised under both food and agricultural waste classifications, identifying it as former foodstuffs since it’s no longer suitable for human consumption.

In addition to meat waste, a butcher’s operations can generate a variety of other wastes that necessitate efficient management for proper storage, collection, and disposal:

• General Waste: Non-recyclable refuse including disposable items like crisp packets and food scraps discarded by both employees and customers.
• Dry Mixed Recyclables: A selection of recyclable materials such as paper, cardboard, and plastics, often utilised in packaging.
• Packaging Waste: Includes the use of plastic trays, cling film, and other materials employed in storing products and ingredients.
• Clinical and Anatomical Waste: Protective gear such as masks and gloves, along with animal blood from meat processing.
• Butchers Equipment Waste: Involves broken or unusable equipment like knives, meat slicers, and mincing machines, in addition to WEEE items such as refrigerators and freezers.

Waste King specialises in offering comprehensive waste management solutions tailored to the unique needs of butcheries, ensuring responsible and sustainable disposal practices.