Managing waste is a critical part of any small meat processing operation, whether you’re operating a Friesla Mobile or Modular System, a custom exempt truck, or a stick-built facility. A waste management plan not only enables compliance with regulations but also helps maintain a clean, sanitary site. Plus, some “waste” products can be used to generate additional economic value, depending on how they are sold, used, or disposed.
As with any waste disposal, the regulations differ by state or county, but the waste disposal methods most commonly used by meat processors are covered below.
BLOOD
Livestock blood volumes vary by species, age, size, and breed. For example, the blood volume of beef cattle can range from approximately 7-10 gallons per animal. Meat processors need a defined approach for dealing with blood in order to prevent odors and unsanitary conditions. Many will collect and store it for a period of time post-harvest, while others may collect and move it on harvest days.
With mobile harvest, managing blood is the responsibility of the operator. Some farmers or ranchers will collect it and add it to their compost piles or wash it into nearby fields for fertilizer. Others may simply dig a pit and bury it along with other waste materials.
In modular facilities, blood is separated as much as possible from wastewater and collected in a tray or tank. From there, blood can be disposed of in several ways:
- Processors can partner with local farmers or ranchers who want to spread the blood on their fields as fertilizer
- By composting, whether in a compost pile or an in-vessel composter (e.g., Ecodrum)
- Through anaerobic digesters or incinerators that are nearby and accessible
- If none of the above are available, blood can always be sent to a rendering facility
WASTEWATER
When operating a mobile unit or trailer, managing wastewater—as with blood—is the responsibility of the operator. They typically designate a well-drained area into which wastewater can flow, such as a field or compost pile.
In modular facilities, handling wastewater is a bit more involved and subject to regulation. In this case, there are several options for wastewater disposal:
- Modified septic system (the most common)
- Municipal sewer/wastewater system (provided it can handle higher levels of BOD; typically includes a grease interceptor or trap)
- Wastewater lagoon or evaporation pond
- Temporary storage and trucking to an approved off-site facility
- Anaerobic digester (if one is located nearby; e.g., on a dairy farm)
Read this blog post for a more detailed review of wastewater disposal options and considerations.
OFFAL
Offal includes livestock entrails and internal organs: from cheeks and tongues to hearts, livers, stomachs, sweetbreads, and more.
While offal can be disposed of or sent to a rendering facility, many independent processors promote nose-to-tail consumption and back it up by creating value-added products. From upselling marrow bones and edible variety meats to turning offal into pet food, this blog post provides ideas and examples of how meat processors are making better use of offal.
BONES, HEADS & HIDES
The amount of leftover bones varies by species and type of cuts—e.g., more boneless cuts mean more bones to dispose—but bones are a significant portion of the waste that processors must handle, as are animals’ heads and hides. Note that if the animal is over 30 months old, SRM rules will apply (see the next section for reference).
With mobile harvest, most operators choose to either compost or dispose of bones, heads, and hides.
Post-harvest in a modular plant, composting is a great option for handling bones, heads, and hides. Some processors also choose to grind the bones for use in their pet food production.
Hides might also be sold or hauled away for a fee. While not a major revenue generator in today’s market (hides currently sell for anywhere from $1-10/hide), a savvy processor may be able to ensure hide disposal doesn’t cost them. There are emerging markets for traceable leather that might be an additional value-add in some geographic areas.
As with other parts of carcasses, rendering and incineration are alternative options.
INEDIBLES & BSE CONSIDERATIONS
But what about all of the other parts not included in the above categories: eyeballs, feet, udders, etc? For the most part, these portions of carcasses are typically composted or rendered.
To safeguard against BSE (bovine spongiform encephalopathy—aka mad cow disease), additional regulations apply to certain parts of the carcass for animals over 30 months of age. These are Specified Risk Materials (SRMs) and include the skull, brain, eyes, spinal cord, most of the vertebral column, and certain nerves.
Each meat processing operation must develop, implement, and maintain written procedures for the removal, segregation, and disposal of these SRMs. These procedures are incorporated into the operation’s Hazard Analysis Critical Control Point (HACCP) Plans, Sanitation Standard Operating Procedures (SSOPs), and other prerequisite programs. This blog post outlines how Friesla helps with these elements as part of developing your Food Safety Production System.
STARTING WITH A PLAN
Waste is an inevitable part of any meat processing business. Whether you’re operating a mobile, modular, or small brick-and-mortar facility, understanding and implementing the right disposal methods is necessary for regulatory compliance—and can also support your bottom line.
While sorting through waste management options can be challenging, it’s doable. During Friesla’s Project Development Phase, our Technical Team provides you input to help shape your waste management plan—whether by estimating water usage, wastewater output, or advising on management methods and processes. Reach out to us to learn more.