Optimal Utilization of By-products

Case stories with potential profit from real life projects.

By-products constitute a large share of the animal. When you buy a pig, you pay for the entire animal.

The meat industry pays close to 2 Euros per kg carcass for all parts of the carcass – they might as well get the most profit out of the 5th quarter!

A carcass consists of around 185 parts:


Are you addressing the right market option?

Could parts be upgraded to another category?

Are you obtaining the optimal yields and quality?

You might say that your 5th quarter is processed by an external party – but supplying higher volumes of better quality and of higher value should provide you with a benefit.

A few examples from various projects:

Gall bladder

Poor cutting during removal. Trimming too much leading to liver on the gall bladder causing yield loss and excessive payment for waste.

11,000 EUR/year Client 1

Damaging hearts at the slaughter line and further during inspection causing decrease in yield and downgrading of product.

Client 2

Cutting kidneys too deep and too much. This leads to a loss due to production of a product that is not optimal.

Client 2

Poor instructions leading to sub-optimal cutting leading to loss of product and too much waste, which is a cost.


200,000 EUR/ year

Client 2
Upgrading category 3 products

Improved utilization of the whole throat and trachea leads to reduced costs for disposal and increased income.

186,000 EUR/ year Client 3
Heads & feet

Improved quality of downgraded heads and feet. Training of operators to meet product specifications.

1,900,000 EUR/ year Client 4
Damaged liver & hearts

Poor processing leading to defective liver and hearts. Products downgraded to category 3.

175,000 EUR/ year Client 5


  • Production analysis and identification of potential gain.
  • Improvement of efficiency in processing of by-products.
  • Profit improvements through yields and alternative usages.
  • Upgrade of products.
  • Design and layout projects of processes.
  • Improvement of chilling and freezing processes.
  • Training of operators.

Source of information