Discover how Greenwood Butcher used a Kaesid commercial meat mincer to cut waste, launch premium sausages, and boost gross profit by 42% in
From Waste to Gold: How a Commercial Mincer Boosted One Butcher's Revenue by 42% 🥩
The problem: Whole cuts = slim 25-35% margins. Trimmings? Either binned or sold at 75% discount. Outsourced sausages? 28% markup. Manual prep? 12+ hours weekly.
Greenwood Artisan Butcher in the UK had hit a profit ceiling—until they invested in a Kaesid industrial mincer.
The transformation: No trim goes to waste now. Everything—lean meat, fat, secondary cuts—gets ground into premium products. The mincer processes 120kg/hour with interchangeable plates for coarse burgers, medium meatballs, and fine sausages.
The results after 10 months:
📈 42% gross profit increase 💷 £7,100 recovered from waste trimmings ⏱️ £3,400 saved in labour costs 🚫 £4,600 eliminated in supplier fees 🛒 27% higher customer basket value ⏳ 7.5 months to recoup equipment cost
They launched three product lines now driving 41% of sales: gourmet blends (45% margin), fresh sausages (48%), and meal kits (50% premium). Customer churn dropped 33% as locals ditched supermarket mince for fresh, daily-made alternatives.
The takeaway: A commercial mincer isn't just equipment—it's a strategy to recapture waste, control quality, and build brand exclusivity. Whole cuts are raw materials. Value-added products are profit.
Ready to stop selling your trimmings short? Kaesid's commercial mincers make it happen. 🥩⚡